One of my favourite meals growing up was Spanakopita: a Greek spinach and cheese pie, lovingly wrapped in filo pastry. There is no way I can replicate the sheer awesomeness of my mother’s recipe, so I improvised and made a Spanakopita style frittata instead. It’s packed with veggies and perfect for meal prep!

Ingredients (serves 4) 

• 2 medium sweet potatoes
• 200g pumpkin
• 150g bag baby spinach leaves
• 4 large Swiss Chard / Silverbeet leaves
• 6 eggs
• 1 cup low fat plain Greek yogurt
• 1 cup salt reduced chicken stock
• 200g Greek or Australian style feta cheese
• 1/4 cup freshly chopped parsley

Method

1. Preheat the oven to 180*C. Lightly grease a roasting dish with oil.
2. Wash, peel and chop the pumpkin and potatoes into chunks. Roast in the dish until soft (about 25 minutes).
3. Chop the spinach and silverbeet leaves into large pieces.
4. In a separate bowl, combine the eggs, parsley, crumbled feta, yogurt and stock, and mix until well combined.
5. Remove the dish from the oven, toss the roasted veggies with the spinach and silverbeet leaves in the dish, then pour the egg mixture on top.
6. Return to the oven until firm (about 20-30 minutes). Enjoy hot or cold!