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1
Finely chop the onion and fry in oil until soft.
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2
Add the garlic and washed and chopped spinach.
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3
Cook until all the liquid has evaporated.
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4
Set aside to cool.
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5
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.
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6
Fill the pie with the spinach mixture.
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7
Lightly beat the eggs with the milk and seasoning.
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8
Pour over the spinach.
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9
Grate the gouda on top of the spinach.
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10
I used a mild cheese with garlic and herbs through it.
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11
You may want to add other herbs if you use an unseasoned cheese.
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12
Peel and thinly slice a kumara.
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13
I use a mandoline for this.
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14
The slices need to be quite thin to cook in the same time as the egg mixture.
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15
Lay the slices on top of the spinach and cheese, overlapping slightly.
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16
Dot the top with butter and put in an oven at 180degC or 350F for 30 minutes or until the kumara is soft.
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17
Grate some parmesan cheese over the kumara in the last 5 minutes of cooking.
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18
Note: the kumara will probably discolour slightly but the parmesan cheese covers that up.
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19
Turn the oven temp up a little to brown the cheese.
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20
Serve with a salad.
