Spinach, feta and bacon ‘cake’

Spinach, feta and bacon ‘cake’

This spinach, feta and bacon cake is delicious with a green salad.

  • 40 mins + cooling
  • 8
  • Intermediate

INGREDIENTS

  • 1 batch hot béchamel sauce 
  • 80g packet baby spinach
  • 250ml feta, crumbled
  • 8 pancakes 
  • 250g mozzarella cheese, grated
  • ½ x 200g packet diced bacon

METHOD

  1. Preheat oven to 220°C. Combine the béchamel sauce and spinach, stirring until wilted. Cool slightly and stir in the feta.
  2. Place 1 pancake into a 17cm springform cake pan and spread about 45ml béchamel sauce over and a little cheese. Repeat layers ending with a crepe topped with béchamel, cheese and bacon.
  3. Bake for about 20 minutes or until the top layer is all melted and starting to brown. Cool for 15 minutes.

Variation: Omit the bacon for a vegetarian-friendly option.

Save time: Use 500ml ready-made béchamel sauce and frozen pancakes, available from Woolworths.

Feature: Margie Els-Burger assisted by Nomvuselelo Mncube. Photos by: Dylan Swart.

Magazine issue date: June, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

Top