2 medium potatoes, peeled & diced
1 Tbs olive oil
1 leek, trimmed & sliced
100g baby spinach leaves
sea salt & pepper
100g feta cheese, crumbled
10 eggs
½ cup (40g) grated pecorino cheese
Preheat oven to 160ºC and line base & sides of a 20cm round cake tin.
Cook pototoes until just tender.
Heat a non-stick frypan over med heat & add oil & leek, cooking until softened. Add spinach leaves and cook until wilted. Toss through cooked potato, season with salt and pepper. Cool slightly.
Arrange leek & spinach mixture in prepared cake tin & top with the feta.
Whisk together eggs & half the pecorino & pour over vegetables in the tin Sprinkle with the remaining pecorino & cook for 30-35 mins or until puffed & golden.