Roasted Red Peppers with Spinach & Feta
Veggie
We’re so excited to share this recipe from our brand new cookbook, Clever With Veg. We have a saying at Higgidy – everything’s better with feta. Here we’ve combined it with two other Higgidy favourites: red peppers and spinach. Do try and get hold of Romano peppers if you can. They look like huge chillies, but are mild and sweet, and work perfectly in this recipe.
Serves:
4Equipment:
- Large roasting tin, about 35 x 25cm
- Small frying pan
Ingredients
3 Romano peppers, halved and deseeded
2 tablespoons olive oil, plus extra for greasing
1 onion, finely chopped or 100g frozen diced onion
2 garlic cloves, finely chopped
250g frozen chopped spinach, defrosted and excess moisture squeezed out
4 eggs, beaten
A small bunch (about 30g) of herbs (e.g mint or dill), finely chopped
200g feta cheese, crumbled
Freshly grated nutmeg
Freshly ground black pepper
Method
- 1
Preheat the oven to 190°C/170°C/Gas Mark 5. Grease the roasting tin with a little olive oil.
- 2
Arrange the peppers cut-side up in the prepared tin and set aside.
- 3
Place the olive oil in a small frying pan over a medium heat. When hot, add the onion and garlic and fry for 4-5 minutes, until the onion is just soft. Transfer to a bowl, add the spinach and eggs, and stir well. Add the herbs, 150g of the crumbled feta and a good grating of fresh nutmeg and freshly ground black pepper.
- 4
Spoon this wet mixture into the halved peppers, sprinkle with the remaining feta and bake for 35 – 40 minutes. Serve with warm flatbreads, olives and hummus if you wish.
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