Jul 012010
Ingredients
750g shredded silverbeet
2 large potatoes, diced
4 tomatoes, chopped
1 onion, diced
1 clove garlic, chopped
2 cups grated cheese
Breadcrumbs
2 tablespoons oil
parsley, chopped
Method
Saute onion, garlic, potato and seasoning for a few minutes.
Add tomatoes. Cover and simmer for 10 minutes.
Add silverbeet and cook a few more minutes.
Add parsley and pour the mixture into an oiled baking dish.
Cover with grated cheese and sprinkle with breadcrumbs. Bake in a hot (230°C) oven for about 20 minutes.
Author
Karin Motyer
Briar Hill
Adapted from Conscious cookery, an old booklet on vegetarian cookery.