Like most mums of toddlers, getting my 15 month-old boy to eat his green vegetables can be a difficult challenge! At first he loved his steamed stems of broccoli and zucchini sticks. But now he takes one look at these greens and throws them off his highchair. It’s not the same for orange vegetables, he loves his carrot, sweet potato and pumpkin. But of course, like any good Dietitian, I am trying to encourage him to eat a variety of different coloured vegetables, not just the orange ones!
Over the next few weeks I will post on my tips and recipes for getting toddlers to eat their greens (or any veggies in fact).
Feta Cheese and Spinach Pie
1 bunch of silver beat, finely chopped
1 small bunch of Kale, finely chopped
6 eggs, beaten
1 red onion, finely chopped
400g feta cheese, chopped
Filo pastry sheets x 12
½ tsp nutmeg
1 tsp oil
Nob of Butter
- In small saucepan heat oil and cook onion with nutmeg. Transfer to a large bowl.
- Add greens, eggs and feta.
- Meanwhile melt butter in saucepan
- In a large rectangle baking dish, layer filo pastry, brushing between each layer with melted butter using a pastry brush. 6 layers for the bottom and reserve 6 sheets for the top.
- Spoon spinach mixture on top of pastry layers. Repeat pastry layers on top.
- Bake in moderate over for about 30-45mins or until pastry is golden brown.
My son Tasman just loves this pie. Probably due to the salty feta cheese, but I think a little salt here is fine, given that it is also jammed packed with calcium, protein, iron, folate and many other vitamins and minerals. I serve this pie with a small cob of corn, cucumber sticks and halved baby tomatoes for my son + salad for us.
The best part is that it keeps well in freezer for quick lunches during the week. I slice the remaining pie up into fingers and freeze between baking paper, that way I can remove a slice for Tasman’s lunch box as and when required.
