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Kumara Topped Spinach Pie

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“I only had 4 sheets of phyllo left and I wanted something a little bit more substantial. The lonely kumara in my veg bin was the perfect answer.”

Ingredients Nutrition


  1. Finely chop the onion and fry in oil until soft.
  2. Add the garlic and washed and chopped spinach. Cook until all the liquid has evaporated. Set aside to cool.
  3. Line a baking dish (size smaller than the sheets of phyllo) with 4 sheets of phyllo, brushing each sheet with butter and finishing with an unbuttered sheet.
  4. Fill the pie with the spinach mixture.
  5. Lightly beat the eggs with the milk and seasoning. Pour over the spinach.
  6. Grate the gouda on top of the spinach. I used a mild cheese with garlic and herbs through it. You may want to add other herbs if you use an unseasoned cheese.
  7. Peel and thinly slice a kumara. I use a mandoline for this. The slices need to be quite thin to cook in the same time as the egg mixture.
  8. Lay the slices on top of the spinach and cheese, overlapping slightly.
  9. Dot the top with butter and put in an oven at 180degC or 350F for 30 minutes or until the kumara is soft.
  10. Grate some parmesan cheese over the kumara in the last 5 minutes of cooking. Note: the kumara will probably discolour slightly but the parmesan cheese covers that up. Turn the oven temp up a little to brown the cheese.
  11. Serve with a salad.

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