Leek and Spinach Cake (4)

A delicious green savoury cake from Bill Grainger’s ” Easy”.

Leek and Spinach Cake (4)
Print Recipe
Leek and Spinach Cake (4)
Print Recipe
  1. Preheat the oven to 180 C, gas 4. Grease a medium ( about 800 ml) round ovenproof dish.
  2. Heat the oil and butter in a saucepan over a medium heat. Add the leek and cook gently for about 10 minutes until soft. Add the spinach and the nutmeg and season with sea salt and freshly ground black pepper.
  3. Cover and leave it to wilt for 5 minutes then remove the spinach. Increase the and reduce the liquid in the pan to about 1 tablespoon.
  4. Transfer the spinach and the liquid to a food processor. Add the milk and the beaten egg and blend until smooth but still slightly textured.
  5. Pour into the prepared ovenproof dish and scatter with the parmesan. Bake for 25 to 30 minutes until golden brown. Serve topped with the watercress ( optional).
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