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1 can of baby beetroot
1 cup of chopped walnuts
½ cup of maple syrup
3 cups of baby spinach
¼ cup of cream
1 cup or 200g of feta cheese
3 sheets of savoury pastry
salt and pepper
Heat the oven to 180degC fan-forced.
Grease six pie tins with baking spray.
Candy the walnuts and beetroot with the maple syrup.
Fill the pie tins with baby spinach.
Mix eggs, cream, salt and pepper together.
Place beetroot and candied walnuts on top of spinach and fill with egg mixture, crumble feta on top.
Cook for 25 minutes at 180degC until egg mixture is set, reduce temperature if further cooking is required.
Provided by Blend Cafe, of Mosgiel. Requested by Kerriane Anderson, of Roxburgh.
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