- 2 Tbs olive oil
- 1 red onion finely sliced
- 1 brown onion finely sliced
- 250 g back bacon chopped
- 1 bunch flat leaf parsley chopped
- 1 bunch silverbeet around 6 stalks
- 300 g baby spinach leaves
- 1/3 cup canola oil
- 4 eggs
- sea salt and pepper
- grated nutmeg
- 1 cup grated cheddar
- 1/4 cup grated parmesan
- 2 sheets ready rolled puff pastry
Heat your oven to 190C.
Heat the oil in a frypan and add in the onion and bacon. Cook for 5-6 minutes until the onion is soft and the aroma is delicious! Remove from the heat and once a little cooler, add in the chopped parsley Stir to combine.
Remove the stalks from the silver-beet and chop roughly. If you have a large enough bowl combine the spinach and silver-beet leaves and toss with the oil, using your hands (do in two batches if necessary)
In a separate bowl, whisk the eggs and season with the salt, pepper and nutmeg. Toss the egg mixture through the spinach/silverbeet leaves.
Take a large ceramic or glass ovenproof dish (20cm x 30cm) and pile in about 1/2 of the spinach leaf mixture. Top with the onions and bacon and 1/2 the cheese. Pile the rest of the spinach mixture on top and finish with the rest of the cheese.
Top with the two sheets of puff pastry. Press the edges of the pastry onto the lip of your dish. Then use a sharp knife to prick all over the top of the pie to allow steam to escape as it cooks.
Place in your preheated oven for 40 minutes.
You can brush the pastry with milk or egg wash if you wish. Add more onion mixture if you like (I just used what I had in the fridge!) Add in different types of cheese to alter flavour Omit bacon for a vegetarian option