LEAFY GREENS SLICE

The great all-rounder and crowd-pleasing slice. Cook it up if you’re wanting a lunch-box filler, taking a care package to a friend, filling a picnic basket or heading to a take-a-plate party. It freezes well too, so you can always have one on hand. Eat cold, at room temperature or straight from the oven.  

makes 20cm square or round slice 

¼ cup extra virgin olive oil, plus extra for greasing tin 

1 onion, finely chopped  

2 garlic, finely chopped 

2 bunches leafy greens, such as Tuscan kale, silverbeet, rapini, English spinach (choose a combination or the same leaves) 

3 eggs 

1 teaspoon sea salt 

black pepper 

¼ teaspoon finely grated nutmeg 

½ bunch dill, leaves finely chopped 

200g Main Ridge Dairy feta, crumbled 

½ cup Blue Bay goat yoghurt 

85g (¾ cup) fresh sour dough breadcrumbs, blitzed finely in a food processor  

Preheat oven to 180ºC (160ºC fan-forced). To prepare the leafy greens; if using silverbeet, cut the stems finely. If using kale, remove the tough stems and discard to the compost. For all greens, roughly tear or chop the leaves and soft stems if using spinach or rapini.. 

Have ready a 20cm square cake tin or a 20cm round springform tin. Generously brush the tin with a film of extra olive oil. Tip ½ cup of breadcrumbs into the tin, then roll the tin around to coat all the sides and base with the crumbs. Alternatively, for a gluten free option, omit the breadcrumbs, line the tin with baking paper. 

To prepare the filling, heat the oil in a large frying pan over medium heat. Add the onion, garlic and silverbeet stems, if using. Cook for 8-10 minutes until softened, reducing heat if catching on the base of pan. Add the leaves and soft stems, and stir with tongs occasionally, moving the leaves on the base to the top until all leaves are wilted. Transfer the leaves into a colander over a bowl. Set aside to drain and cool.  

Meanwhile, whisk the eggs in a large bowl until lightly beaten. Season with the salt and a grind or two of pepper. Stir in the nutmeg, feta, yoghurt and herbs.  

Squeeze the cooled wilted leaf-onion mixture to remove excess liquid. There’ll be over a cup of liquid in the base of the bowl. Gently stir in the leaf mixture into the eggs to combine well. Pour the mixture into the prepared tin. 

Bake for 40 minutes, or until the slice is golden and just firm to touch. Serve warm or at room temperature. If wanting to eat at room temperature, cool completely in the tin.  

Cut into desired portion size. Delicious served with a tomato based relish or sauce from the Torello Farm range of preserves. 

Store in a sealed container in the fridge for up to 4 days. 

Recipe by Fiona Hammond, September 2025