This spinach and potato slice makes a great lunch or easy dinner that is packed with green leafy veggies.
We’ve got a lot of ‘green stuff’ growing in our garden at the moment.
‘Green stuff’ is the generic term used by my children to describe any green leafy vegetable. It could be spinach, kale, silverbeet (chard), pak choy – if it’s has lots of green leaves and it’s edible, it is ‘green stuff’.
Despite giving it a fairly disparaging name, all my kids eat ‘green stuff’, which is a good thing as when the garden is full of it, I put it in almost every meal!
I put it in chilli, and veggies nuggets and burgers and quiche and, I also use it to make this delicious spinach and potato slice recipe.
Most of these leafy greens are really easy to grow and you can use whatever ‘green stuff’ you happen to have to make this super simple recipe.
Rainbow silverbeet (chard) works great in this recipe (kids love to grow this bright coloured veggie), as does kale, and of course spinach is perfect as well. Keep scrolling to find out how to grow your own leafy greens.
If you have some space in your yard for a garden try one of these ten easy veggies to grow with kids.
If you don’t have anything green growing in your garden you can make this recipe with fresh or frozen spinach or buy a bunch of whatever leafy greens are on sale at the shops.
This spinach and potato slice is great served hot as an easy family dinner, and it’s good cold in lunches too. We love to eat left overs cut into fingers and dipped in some simple garlic and herb yoghurt dip.
Spinach and Potato Slice
This spinach and potato slice makes a great lunch or easy dinner.
- 6-8 medium potatoes, grated.
- 3-4 spring onions finely chopped
- 1 large bunch of spinach/kale/silverbeet chopped
- 6 eggs
- 1 cup of self raising flour (or 1 cup of plain flour and 1 tsp baking soda)
- 50 mls olive oil
- 1 cup grated cheese - tasty or mozzarella
- a little dill and oregano, fresh or dried.
- salt and pepper to taste.
- Preheat the oven to 160 C an grease a large baking dish - I use a lasagne dish.
- In a large bowl beat the eggs and oil until well combined.
- Add the grated potato, chopped spinach, onion and herbs and mix together.
- Add the flour, grated cheese and salt and pepper to taste - mix well.
- Pour the mixture into your well greased oven dish and bake at a moderate-low heat for 45 minutes - 1 hour, until the slice becomes golden brown on the top and the potato is cooked through.
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
How to Grow Your Own Leafy Green Vegetables
Green leafy vegetables are easy to grow either in a pot or directly in the ground. They are easy to start as seeds planted directly into the ground in spring, or you can buy them as seedlings too. Some varieties such as silver beat will happily self seed if you let the plant flower and go to seed, then new plants will pop up on their own next spring!
We grow Bloomsdale Spinach as it grows well, manages to survive our frosty winters and hot summers (if given water and some shade), and even lived through some stray sheep munching on it. We pick it continuously and it just keeps on sprouting new leaves.
We also grow lots of different types of silverbeet (chard) in lots of colours, which is also easy to grow, and it self seeds and re-grows each year.
Protect your leafy green veggies from snails and slugs, and water them regularly if it is very dry, and they will pretty much grow by themselves.
Spinach, kale and silver beet will all grow easily and are great plants for kids to grow, cook and eat!
What is your favourite ‘green stuff’ to grow and eat?
If you liked this easy family dinner recipe you might like to check out these budget friendly dinner ideas too.
Read the comments or scroll down to add your own:
Bek @Just For Daisy says
OH yum!! We’re overloaded with greens too!! I love spinach! Yum yum yum!
It’s that time of the year… greens everywhere!
What do you grow?
A bit of a random one, but a question I find myself asking more and more – does it freeze well?
Assuming it’s not all gobbled up quickly – it looks delicious and achievable!
You know, I’ve never tried freezing it because my lot always eat it all in a day or two! LOL
But you can freeze a regular quiche so I think you would be able to freeze this slice since the veggies are well cooked. If you try it, let me know how it turns out, and next time I make one I’ll freeze a few slices and see!
I just found what I am having for dinner. Thanks for the recipe! :-)