Sometimes I like to create a meatless meal on Mondays. Meat is one of the most resource intensive foods to produce but I’m not asking you to give it up entirely (heck, if I did there would be a revolt in my home).
I simply want you to know that reducing your meat intake not only lessens your environmental impact but also has proven health benefits that can help prevent a number of chronic diseases.
A couple of nights ago, I created this spinach a potato pie, by combining two of my favourite vegetarian recipes; potato bake and spinach rolls. When I cook up a meatless meal, I like it to be truly packed with delicious veggies so that people don’t feel like they are missing out on anything.
SPINACH AND POTATO PIE
8 potatoes
2 brown onions
1 sweet potato
1 cup of cream
6 eggs
1 bunch of spinach
3 sping onions
1 tub of ricotta cheese
1 cup of grated cheese
6 sheets of film pastry
1 tablespoon of sesame seeds
olive oil
sea salt and cracked black pepper
Thinly slice the potato, brown onions and sweet potatoes. Layer a baking with the potatoes, onions and sweet potatoes, seasoning as you go. Drizzle with olive oil. Mix together the cream and two eggs and then pour over the potato bake layer.
Bake the potato bake for 20 minutes at 180 degrees. Remove from the oven.
Top the potato bake with a layer of filo pastry and then begin the spinach layer. Mix togther the chopped spinach, spring onions, ricotta, grated cheese and four remaining eggs. Halve the mixture and then layer ontop of the filo. Top that layer with filo and then repeat.
Top the final layer with film, brush with oil (or butter) and then top with seeds. Return to the oven for another 20 minutes and then serve.
