Spinach, leek, zucchini and feta bake from In Belinda's Kitchen: Essential Recipes (page 29) by Belinda Jeffery

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mint or basil for dill.

  • Ana10000 on February 02, 2026

    This is a fab, very moreish recipe that can be eaten hot or cold the next day. I have made it at least 10 times in the past couple of months and passed on the recipe to several friends who also loved it. I add a chopped glove of garlic, a grate of fresh nutmeg and a good teaspoon of dried mint and generally use a mix of mint, dill and parsley for the fresh herbs. Have also successfully made it using gluten-free breadcrumbs. Also - I bake it in a rectangular casserole dish - easier to slice into big chunks.

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