Spana in the works from The Joy of Better Cooking
Servings: 6
Think of this as a spanakopita cop-out (kop-out?). Instead of wrapping with filo pastry, we’re simply gluing with egg into a loose-leaf binder situation and serving it on crunchy sourdough toast boats. I love using this recipe to chew up the bitter greens in our veg box (kale, chard, chicory), because the wide surface area and higher oven temp means you essentially get a crispy, burnished kale chip crust on top — and all that lemon really helps bring the zing.
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Ingredients
- 1 medium–large onion finely diced
- 3 tbsp olive oil
- 300 g approx. 4 cups rainbow chard, leaves and stems roughly chopped
- 100 g approx. 2 cups finely chopped Tuscan kale (cavolo nero) leaves
- Zest and juice of 1 lemon
- 1 bunch of dill or parsley roughly chopped
- 2-3 large eggs depending on the size of your pan … the less egg, the better!
- 1 tsp salt flakes
- ¼ cup 40 g pine nuts
- 60 g crumbly feta
- 250 g truss cherry tomatoes
- A pinch of caster superfine sugar
- Toasted sourdough to serve
Instructions
- Preheat oven to 210℃ (190℃ fan).
- In a shallow, flameproof casserole dish, cook the onion in 2 tablespoons of the olive oil over medium heat for a minute or so. Put the lid on, reduce the heat to low and let the onion sweat for 5 minutes. Finish with the lid off until the onion is well and truly translucent and softened.
- Add the chard and kale. Cover and cook for 5 minutes, or until softened and wilted. Remove from the heat and stir in the lemon zest, juice and herbs.
- Crack the eggs into a bowl and beat with a fork. Add the salt, stirring well to incorporate. Pour the egg mixture over the sautéed greens and stir to combine. Crumble the pine nuts and feta on top. Drizzle with the remaining olive oil.
- Bake for 30–35 minutes, or until firm to touch and slightly golden. Toss the cherry tomatoes in a glug of olive oil and a pinch of sugar and salt flakes and place on top of the slice.
- Enjoy straight out of the oven on toast, or as a fab cold lunchbox option.
