Recipes+
Ingredients
Method
1.Preheat oven to 210°C/190°C fan-forced. Grease and line a 30x20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Process onion in bursts until finely chopped. Reserve 1 tablespoon onion, then place remaining onion with mince in a bowl.
2.Squeeze excess liquid from spinach. Add spinach to mince with breadcrumbs, egg, half of the feta and 2 1/2 teaspoons of the rosemary. Season mixture well with salt and pepper, then mix well. Press mixture evenly into prepared pan.
3.Arrange potato slices, overlapping, to cover mince mixture. Brush with oil. Sprinkle with remaining feta, salt and pepper. Bake slice for 20 minutes or until golden and cooked.
4.Combine reserved onion, remaining rosemary and tomato in a medium bowl. Serve slice topped with tomato mixture.
Use regular tomatoes instead of cherry tomatoes. Use a mandolin slicer to slice the potatoes very finely. You will need to process 1 slice of day-old bread to make the crumbs.
Note
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