Spinach Sweet Potato (Print Version)
# Ingredients:
→ Main Components
01 -
1 medium-sized sweet potato, shredded
02 -
4 tablespoons of chickpea flour (also called gram flour or besan)
03 -
100 grams of feta cheese, crumbled
04 -
2 whole eggs
05 -
Half a cup of finely chopped fresh spinach
06 -
Salt and a pinch of black pepper to your liking
→ Optional Toppings
07 -
1 tsp garlic powder
08 -
Half tsp smoked paprika
09 -
1/4 tsp chili flakes for a kick
10 -
Chopped fresh parsley or thyme for garnishing
# Instructions:
01 -
Heat your oven to 350°F (180°C) or 320°F (160°C) if using a fan setting. Cover a baking tray with parchment paper to stop sticking.
02 -
Using a large grater, shred the sweet potato (scrub well but leave the peel if it's clean). Chop up the spinach finely and beat the eggs till they're combined in a big bowl.
03 -
Toss the shredded sweet potato, crumbled feta, chickpea flour, and chopped spinach into the bowl with the whisked eggs. Sprinkle in salt, black pepper, and any spices you'd like. Stir until it's all mixed together.
04 -
Flatten the mix onto your prepared tray, pressing gently to even it out. Choose to make it neat or just leave it in a rustic shape. Let it bake for about 20-25 minutes until the edges are golden and it’s set.
05 -
Before cutting, let it sit for a few minutes to cool slightly. Serve while still warm as a savory brunch, a light midday snack, or pair it with a dip on the side.
# Notes:
01 -
It’s a great make-ahead dish. Reheat it as needed because the flavors actually get better after sitting for a while.