Spinach & Peas Stuffed Leek

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.

Preparation time Prep: 10 mins
bake 60 mins
Skill level Totally Doable

You will need:

  • 2 large leeks
  • 300g spinach leaves
  • 150g shelled fresh peas
  • Olive oil
  • 80g sea salt
  • ½ cup water
  • Ice water to shock the peas
  • Natural twine to tie the leek
Recipe: Afik Gal


  • 1Preheat the oven to 180°C, fan forced.
  • 2In a medium pot, bring to a boil 2L of water with 70g sea salt.
  • 3Cut 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.
  • 4Blanch the leek in the boiling water for about 4–5 minutes until soft but still firm and not falling apart.
  • 5In 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.
  • 6In a pan with ½ 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.
  • 7Combine the peas and spinach in a bowl, add 3 tablespoons of olive oil and mix.
  • 8On 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.
  • 9Place 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.
  • 10Place baking paper on top of the leek then cover with an aluminium foil. Bake for 40 minutes.
  • 11Remove 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.
  • 12Serve with a little of the liquids from the baking pan.
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