It is nice that the weather is allowing me to do more camp oven cooking.

I pulled this recipe from the link I put up the other day for 30 Impossible Pies and acknowledge the recipe -https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1775721410

It turned out rather nice even though I did spill a little going into the camp ovem

Ingredients
120 g pack baby spinach leaves
1 tbsp olive oil
4 spring onions, thinly sliced
2 garlic cloves, crushed
1 tbsp dill
100g feta, crumbled
1/2 cup cheddar cheese grated
4 Eggs
1/2 cup self-raising flour
1 1/2 cups milk

Method
Preheat camp oven to 180°C. Lightly grease a 4 cup-capacity, 23cm (base) pie dish. Wash spinach. Pat dry with paper towel. Roughly chop. Heat 1 teaspoon oil in a large deep frying pan over medium heat. Add spinach. Cook, stirring, for 2 minutes or until wilted. Transfer to a plate. Cool for 20 minutes.

Meanwhile prepare remaining ingredients.


Heat remaining oil in pan over medium heat. Add onion. Cook for 1 minute or until softened. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl.


Place spinach in a sieve. Using the back of a large spoon, press liquid from spinach. Add spinach, dill, feta and tasty cheese to onion mixture. Stir to combine. Spoon over base of prepared dish.


Whisk eggs and flour (mixture will be a little bit lumpy). Gradually add milk, whisking to combine. Pour egg mixture over spinach mixture.

Bake for 35 to 40 minutes or until risen, lightly browned and set.

Cut into wedges. Serve with salad.