Recipe Time: Suzie’s Spinach Slice

A gratitude post with a recipe gift:

Well today was the day I thought I would be cooking on TV. Seems like the universe had other plans. The camembert chicken won the day.

Thanks to everyone who voted for me.

Here is my simple recipe. I hope you enjoy making your version of this slice. I absolutley love looking at recipe books, browsing the internet for new recipes and then making my version of the dish. Often it depends on what’s in the fridge and the cupboard at the time.

Spinach Slice

Simply Scrumptious Spinach Slice

3 large or 4 small eggs

14 ounces/40o Grams of Fresh Ricotta Cheese

2 medium Sweet potatoes, peel, thinly slice and steam for 10 minutes

1 bunch of English Spinach- you can use silverbeet- remember to wash it well or you will have one gritty slice

9 ounces/250 grams of frozen spinach (use this if you don’t have access to fresh spinach)Usually comes in a box-I buy mine from Aldi

20 grates of nutmeg

Half a Punnet of cherry tomatoes- halved

Ground salt and pepper.

1 greased baking dish- 30 x 18 cm/12 inches x 7 inches

Heat the oven to 170 C/330F

Put the eggs and ricotta into a food processor and mix.

Add grates of nutmeg, grate or 2 of salt and pepper, the washed and frozen spinach and mix until combined.

Layer half the spinach mix into the baking dish, then a layer of the sliced steamed sweet potatoes. You could use pumkin, carrots, mushrooms, etc. whatever takes your fancy.

Then layer the second half of the spinach mixture. Top with the sliced cherry tomotoes and grate fresh parmesan over the top.

Bake in the preheated oven for 40 minutes- every oven is different- it is ready when it shrinks from the sides of the baking dish.

Serve with a fresh salad or baked potato.

Preparation Time takes 20-30 minutes


Share any variations you have in the comments.

11 thoughts on “Recipe Time: Suzie’s Spinach Slice

    • thanks Robin for the encouragement- some people are asking me to try again, maybe desert and probably not too healthy:)

  1. Suzie, I’m looking forward to cooking this tomorrow night. The beetroot as an accompaniment looks great, think I’ll include that as well.

    I’m so inspired with cooking at the moment due to my addiction with Master Chef. I cooked George’s beef kofta’s for the boys last night. It nearly tempted me to eat meat.

    Let’s catch up soon

    .-= Carole -Rejuvenation Lounge´s last blog ..4 Effective And Fun Clutter Busting Games: =-.

    • I love Master Chef, I was going to try the kofts a la Suzie tonight, have some leam mince
      The beetroot was a Jamie Oliver Recipe- bake beetroot, wrapped in foil, with red onion, head of garlic, olive oil, red balsamic vinegar and fresh oregano
      Yes to catching up soon

  2. Suzie,
    Thanks for giving both ounces and grams! I still to this day, although I have lived in the United States for over 20 years, have not converted from the metric system. Maybe my subconscious is telling me something? 🙂
    .-= Ilka´s last blog ..Small Town Customer Service =-.

  3. Hi Suzie,

    Am promoting abundance on the cyber highway by commenting on all of Connie Green’s Power bloggers! Like your site. The info about the 45 day gratitude challenge sounds super.

    I’m going to be announcing my own challenge in a few days.

    Congrats for finishing the power blog!

    Giulietta the Muse

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