SPINACH AND CHEESE

By growing up as a very active child, competing in sports from an early age, such as hockey, ballet, tennis, swimming, running and synchronized swimming, sport has become an essential part of my life and is now a true passion of mine. At this moment, I am a swimmer for the University of Pretoria. As a serious competitive swimmer, my diet should be healthy and nutritious. Spinach with feta is my go-to quick light meal between training sessions as it is quick, easy and not too heavy on the stomach.

I enjoy healthy food and experimenting with vegetarian dishes. I tend to crave my veggies more than chocolate!

METHOD

1. Preheat oven to 150°C. 

2. Rinse the spinach leaves under cold water and dry them with a paper towel. 

3. Slice the tomatoes thinly. 

4. Blanch the spinach by boiling some salted water, adding the spinach to the boiling water and         letting it cook for 1 to 2 minutes. Remove from the boiling water and immerse in ice water             immediately. Remove from ice water and pat dry with a paper towel. 

5. Mix the egg with the spinach. 

6. Lightly oil an ovenproof dish and place the first layer in the dish—the spinach mixture. 

7. Add the second layer—the sliced tomato. 

8. Then add the third layer—the feta and cheddar.

9. Season with salt and pepper. 

10. Bake for 15 to 20 minutes until golden brown

INGREDIENTS 

Spinach ................................................................64 g 

Feta cheese, crumbled .......................................100 g

Cheddar, grated ..................................................100 g 

Eggs ..................................................................2 units

Tomatoes ............................................................800 g 

Salt and pepper .............................................To taste