New Years Resolution #3 - Reduce Food Waste.....
Melt a tbsp of Coconut Oil in a cup (10 seconds in the microwave) and use it to brush your dish and Sweet Potato slices.
Pop your crust in the oven for about 15-20 minutes.
I cooked my Frozen Spinach in a saucepan with a couple of tablespoons of water and then drained it to get rid of any excess moisture.
Whilst your Spinach is cooking, slice your onions and mince your garlic. Soften together in a pan with a small blob of Coconut Oil and when the Spinach is done, add it to the onion and garlic. Cook for another couple of minutes over a medium heat. Season with Salt and Pepper.
Remove your Potatoes from the oven. They should be just beginning to colour around the edges. Don't be alarmed if they shrink or there's gaps in between, the spinach and eggs will sort that out!
Add your Spinach mixture and crumble the Feta into the pie. Whisk together your eggs and pour over.
Pop back into the over for 30 minutes and then devour!
With that in mind I had a good rummage in the Fridge and Freezer this morning to see what needed to be eaten. I came across nine Sweet Potatoes, half a bag (500g) of Frozen Spinach with an expiration date of Dec'14 (but y'know YOLO and all that jazz) and two thirds of a pack of Feta Cheese that had been open a few days.
A quick Pinterest search later and I came across the following recipe.
http://www.fourteenforty365.com/2014/04/weekend-meal-prep.html?m=1
I adapted it to suit what I had around, and shortly after the following recipe was born.
Spinach and Feta Pie with Sweet Potato Crust
2 x Sweet Potatoes 38p (19p each - so much cheaper if you buy them in a big net, and they last ages)
Coconut Oil (Or Olive Oil) 20p
1/2 Large Onion 16p
1 Garlic Clove 2p
500g Frozen Spinach 75p
4 Medium Free Range Eggs 67p (£1 for 6 in Tesco)
100g Feta 80p
Salt & Pepper
Preheat your oven to 180 degrees fan.
To make the "crust" you need to peel and finely slice those Sweet Potatoes. I used a Mandolin, but if you don't have one a steady hand and a sharp knife will work.
Pop your crust in the oven for about 15-20 minutes.
I cooked my Frozen Spinach in a saucepan with a couple of tablespoons of water and then drained it to get rid of any excess moisture.
Whilst your Spinach is cooking, slice your onions and mince your garlic. Soften together in a pan with a small blob of Coconut Oil and when the Spinach is done, add it to the onion and garlic. Cook for another couple of minutes over a medium heat. Season with Salt and Pepper.
Remove your Potatoes from the oven. They should be just beginning to colour around the edges. Don't be alarmed if they shrink or there's gaps in between, the spinach and eggs will sort that out!
Add your Spinach mixture and crumble the Feta into the pie. Whisk together your eggs and pour over.
Pop back into the over for 30 minutes and then devour!
I cut mine into 6 portions. We ate two for lunch today and the others will be great for snacking over the weekend.
We had ours with a side salad. Just some leaves, tomatoes and cucumber. Nice n simple, and a super-satisfying way to use up some food that was just lurking about. This recipe is also budget friendly coming in at around 50p a Portion.
Any leftover slices of Sweet Potato are easy to make into Sweet Potato Crisps. Heat some oil on a baking sheet in the oven (whilst you're cooking your pie) add your "crisps" after a few minutes and toss in the oil with some Salt and Pepepr. Pop back in the oven and check after about 5-7 minutes. Done. And seriously yum.
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