Sometimes lunch has to be warm with a bit of pastry! Just a few sheets of filo on top can do it, or if gluten or wheat are a problem omit it. It’s a frittata if you omit the pastry. This is so easy and tasty. Preheat oven to 200C. Heat olive oil and add 1 spanish onion finely chopped, 2 cloves of garlic crushed for a couple of minutes, chopped silverbeet stalks if using. Stir for a few minutes then add 450g spinach or half silverbeet (for variety and different nutrients you could also use kale) torn from stalks, wilt then remove from heat. Squeeze 1/2 lemon into greens. In a bowl stir 6 eggs, then fold through 300g crumbled feta, 1/4 cup basil leaves. Add greens to eggs, stir to mix then spoon into lightly greased 20cm x 30cm tin lined with non stick baking paper. Lay 2 sheets of filo across the top and sprinkle with arugula seeds (they make turkish bread smell like it does) or black sesame seeds. Bake for 25-30 minutes or until cooked. Serves 8. This would work with 450g of zucchini and peas. The garlic & onion help your immune system, the greens give loads of absorbable folate for your brain & nervous system. The darker green means more vitamin C. Spinach also supplies the antioxidants for eye health. Spanish onion contains the anti inflammatory antioxidant quercetin. So this recipe is truly food as medicine.

SpinachFetta