Spinach & Peas Stuffed Leek Recipe
This recipe is rated 2.3 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Lazy dinners
Main meals
Contrary to what Kermit wants you to believe – it is easy being green! These tender, baked, stuffed leeks are an incredible hat trick of greenery, jam-packed with nutrients, and most importantly, full of flavour.
You will need
Serves 4
- 2 large leeks
- 300g spinach leaves
- 150g shelled fresh peas
- Olive oil
- 80g sea salt
- 1/2 cup water
- Ice water to shock the peas
- Natural twine to tie the leek
Recipe: Afik Gal
Directions
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Step 1
Preheat the oven to 180°C, fan forced.
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Step 2
In a medium pot, bring to a boil 2L of water with 70g sea salt.
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Step 3
Cut the leek so you’re left just with the white part, about 25cm long. Cut a slit with a knife along the side of the leek just to the centre. Separate the layers gently so you’re left with a rectangle sheet of leek, about 25cm by 10cm. Repeat with the second leek.
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Step 4
Blanch the leek in the boiling water for about 4–5 minutes until soft but still firm and not falling apart.
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Step 5
In the same water blanch the peas until soft, about 7–8 minutes. When they are soft, take them out with a skimmer and put into the ice water to shock the peas and retain their colour.
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Step 6
In a pan with 1/2 cup water and a dash of Atlantic Sea salt, wilt the spinach in a few batches, it should be done quickly so the spinach retains its bright green colour.
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Step 7
Combine the peas and spinach in a bowl, add 3 tablespoons of olive oil and mix.
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Step 8
On a dry towel, spread the leek sheets, place 2–3 spoons of the spinach peas mix in the centre of each leek. Roll the leek until it’s a sealed roll. Tie both ends of the roll so it keeps its shape and keeps the spinach mix inside.
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Step 9
Place the rolls of stuffed leek inside a deep baking pan one next to the other until the pan is full. Add water to about half height of the rolls, add a dash of salt to the water and drizzle another 3–4 tablespoons of olive oil on top of the rolls.
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Step 10
Place baking paper on top of the leek then cover with an aluminium foil. Bake for 40 minutes.
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Step 11
Remove foil and baking paper, turn the oven up to 220°C and cook for a further 10 minutes. It should stay inside just for colour, about 10 minutes.
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Step 12
Serve with a little of the liquids from the baking pan.
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Recipe: Afik Gal
