Spinach, Bacon & Sweet Potato Pie.

One of the most nutrient dense vegetables of all times is good old spinach (silver beet is it’s real name). I say ‘old’ because most people can relate to spinach being an arch enemy at sometime during childhood. Mostly because it was served on it’s own within a standard meat & 3 veg meal, and as a child spinach was one of the more difficult vegetables to swallow. Adults see things differently, we appreciate the abundance of health benefits spinach offers, as well as it’s amazing earthy taste and if you haven’t grown your own before, now is the time to start! Home grown spinach / silver beet is a very productive crop which is harvested. As long as you provide the right conditions it will keep producing.

What you need:

  • 2 medium sweet potatoes (grated in a food processor)
  • 1 bunch of spinach (stems removed, roughly chopped)
  • 1 garlic clove crushed
  • 3-4 spring onions (diced)
  • 4 slices of bacon (Rhine removed, diced) * Organic bacon if you can
  • 8-10 large eggs (whisked) start with 8, and add another 2 if needed
  • Coconut oil

Note: The amount of sweet potato you use will depend on how thick you want your base. Just follow your heart.

How it’s done:

Base First
  • Grease a deep pie dish with melted coconut oil
  • Spread out the grated sweet potato to form a base
  • Lightly brush with coconut oil
  • Bake at 180 degrees C. for roughly 20 minutes

The goal is to soften and partly cook the sweet potato.

Filling
  • Render the bacon over a low heat on the stove top until brown, remove & place on paper towel
  • In a fry pan over low heat, add a tablespoon of coconut oil. When melted add the spring onions & garlic. Cook until softened and fragrant.
  • Add the spinach and a splash of water and mix in. Place the lid on top and steam for about 5 minutes on low heat until wilted. Set aside with the bacon (mix together).
  • Add in the 8 beaten eggs and stir through well.
  • Add pepper to your liking.
  • Tip the mix on top of the sweet potato base and gently even out. If you need the extra eggs to cover the mixture beat and add to the top now. It doesn’t need to be completely submersed, just covered.

Bake in the oven at 180 degrees C. for approximately 30 minutes. It’s ready when the middle is set and has a lovely golden colour. Turn the pie mid way to ensure it cooks evenly.

This pie is great cold for breakfast, ideal for cutting up and adding to lunch boxes, or making it into bite size pieces for the kids. You can add anything you like such as tomatoes, onion or zucchini. It’s such a simple snack to keep in the fridge which is healthy and satisfying.

Try making it into muffins. These are great for all the family lunch boxes, or when you are running out the door. Using non-stick silicon muffin trays are definitely worth the cost and saved so much time and effort over many bakes.
Enjoy!