Where to shove a bunch of silverbeet

I’m always on the look out for healthy snacks for the kids. Since silverbeet is currently in season ($3 or less for a good bunch), it seemed like a good idea to see what I could whip up with it.

As with all my recipes, I’m keen to incorporate the vegetables with as little manipulating as possible, so rather than blanching the leaves, I chop them finely instead, give them a light saute with oil and soy sauce, then I mix through the eggs and it’s ready for a quick bake. The result is like a crustless quiche – gluten free and vegetarian.

The first time I made this recipe it seemed entirely UNLIKELY that the kids would have anything to do with this ugly, green thing. BUT I was wrong. Feeding it to them as a starter (cashing in on their pre-dinner hunger), they gave this a happy thumbs up and came back for more.

Just goes to show that it’s always worth giving things a go – you never can 100% predict what the kids will & won’t like.

vegie-smugglers-spinach-bites

Silverbeet eggy bites (gluten free)

1 tbsp olive oil
1 bunch silver beet. Washed well.
3 spring onions, finely sliced
1 tbsp soy sauce (use a GF soy sauce if you need)
2 tsp Dijon mustard
6 eggs
1 cup grated cheddar cheese
8-10 baby bocconcini

Preheat the oven to 180C. Line a loaf tin with baking paper. Set aside.

Use a large knife to trim the silver beet leaves off the stalks. Discard the stalks, stack the leaves and start hacking away until it is all finely shredded/chopped.

Heat a large frying pan over medium-high heat. Add the oil then carefully place in the silver beet. It will sizzle and shrink. Use tongs to gently turn it over it so that it wilts evenly for a few minutes before sprinkling over the soy sauce. Stir through for another minute then set aside to cool slightly.

In a large bowl, whisk the mustard and eggs. Stir through the grated cheese and mix in the cooked spinach. Transfer contents into your tin. Spread evenly and push the bocconcinis into the mixture so the tops are just poking out.

Bake for 20-25 minutes until golden.

Serves 2 adults & 2 kids as lunch or part of a larger meal (it’s nice with salad & bread – although that kind of kills the GF vibe, doesn’t it!).

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Other ways to cook with spinach or silver beet?

Try out my vegetarian lasagne, or these cute little filo cheese & spinach sticks.

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buy-1-get-1-free

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4 Responses so far »

  1. 1

    Lisa Z said,

    I make something similar, with cooked sliced potatoes as the base and fresh tomato (when in season) on the top, my kids love it and ask for it weekly. Another fave is an Indian chicken and spinach curry (silverbeet works just as well) or lamb saag.

  2. 3

    Jody said,

    We make something similar with leftover cooked rice stirred in along with chopped bacon. Add a few sheets of frozen pastry (two bottom, one top) and you have pie!


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