Kumara and spinach cubes

Recipes~Plus

Cooking time: Less than 60 minutes

Healthy options: Healthy

Serves: 10 or more

Type: Easy; Family

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Ingredients

800g kumara, peeled, cut in 2.5cm cubes
2 onions, diced
1 tablespoon olive oil
125g baby spinach leaves
8 eggs
1⁄2 cup low-fat natural yogurt
2 tablespoons bought basil pesto

Preparation method

1. Preheat oven to 200°C/180°C fan forced. Line a 30x20cm baking dish with baking paper, letting two opposite sides overhang to make handles. Place kumara and onion in dish; drizzle with oil. Bake for 20 minutes until kumara is just tender. Cool for 10 minutes. Reduce the oven temperature to 160°C/140°C fan forced.

2. Meanwhile, plunge the spinach into a saucepan of boiling water; stir once or twice, then drain well, squeezing out the excess moisture. Roughly chop.

3. Whisk eggs with yogurt and pesto; stir through spinach. Season with salt and black pepper. Pour mixture evenly over kumara. Bake until golden and set in the centre, about 20 minutes. Cool. Lift slab from dish; cut into neat squares to serve.

Serve warm or cold.

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