IN SEASON KALE SPANAKOPITA


A cast-iron frying pan works best here as it’s naturally non-stick and food stays hotter than in other types of pots and pans.


Serves 6


1 tsp unsalted butter, olive oil or coconut oil


3 garlic cloves, crushed Half onion, chopped 1 fennel bulb, chopped Half tsp sea salt


Quarter tsp freshly ground black pepper 5 large eggs 2 spring onions, chopped


Large handful of fresh dill, chopped


Large handful of fresh parsley, chopped


110–175g feta cheese, crumbled


Leaves from 1 bunch of kale, finely chopped


1 Preheat the oven to 180C/ gas 4.


2 In a large cast-iron frying pan, melt the butter or heat the oil over a medium heat. Add the garlic, onion and fennel, season with the salt and pepper, and cook for 5–7 mins while stirring.


3 In a large bowl, whisk together the eggs, spring onions, dill, parsley and feta. Set aside.


4 Add the chopped kale to the vegetables and onions in the frying pan and continue to cook while stirring for 5 mins or until the kale has wilted.


5 Slowly add the vegetable mixture to the bowl with the egg mixture, stir to combine and transfer everything back to the frying pan.


6 Put the frying pan in the oven and bake for 15–25 mins. The spanakopita is done when the centre has set and the edges begin to brown.


7 Serve immediately or leave to cool and store in an airtight container in the fridge for meals throughout the week.


Reset Your Gut by Robyn Youkilis, published by Kyle Books


32 | THE WEST COUNTRY FOODLOVER


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