By The Home Eco Team
One of the recipes prepared with Home Economics Students in years 7-10
Main - Ingredients
2 cups baby spinach leaves
100 ml cream
1 tablespoon mint
1 tablespoon parsley
1 tablespoon dill
½ small leek
2 teaspoons oil
Preheat oven to 180°C.
Line 6 holes of a muffin pan with paper cases.
Thinly slice the leek.
Roughly chop the spinach leaves.
Heat 2 teaspoons oil in a medium saucepan over medium heat. Add leeks and cook stirring for 3 minutes.
Add the spinach and cook for 1 minute or until wilted. Remove from the heat and set aside.
Finely chop the mint, parsley and dill.
Whisk the eggs and cream. Whisk through the mint, parsley and dill.
Pour into a jug and season with pepper and salt.
Divide spinach mixture evenly into pan holes.
Pour in the egg mixture then top with the crumbled feta.
Bake for 20 minutes or until set.
Leave in the pan for 5 minutes before serving warm at room temperature.
Store in an air tight container in the refrigerator for up to 5 days.