Healthy dark leafy greens savoury cake – easy recipe

Healthy dark leafy greens savoury cake – easy recipe

By 29/05/2018

I have been working at my local organic health shop for over a year now and I have been enjoying every single day there.

I have always believed in organic and in eating good quality food so I never feel guilty in spending a little bit extra for good food. I do save money on clothes though but that's easy for me as I have never found shopping trips particularly exciting and neither am I interested in beauty treatments. I guess I am a country girl and a farmer at heart as both by parents used to run a farm before getting married. As a child I spent days in the country with my grandparents helping out in the fields. I used to love it!

Now it is different, we live in a small town and we don't have a garden, we just have a little patio where I grow my herbs so I have to buy all my vegetables. I often shop at my local farmer's market and at this time of year there is a good selection of fresh vegetables.

Fresh chard

This recipe with chard and spinach which I found inspiration from my favourite Italian foodie magazine "Cucina Moderna", has been very easy to make and it is packed with goodness. It is a dense cake. You wash the vegetables and cook them and then you mix them with a simple batter made with 3 eggs. We had it for dinner with some cous cous and we very much enjoyed it!

  • Prep Time : 20 minutes
  • Cook Time : 35 minutes
  • Yield : 4



Wash the vegetables and drain them to remove excess water. Remove the thicker stems of the chards. Pour 2 tbsp of olive oil in a pan and when it is hot add the roughly chopped vegetables. Add salt and pepper, the butter and cook them for about 5 minutes until they are soft. Add a little bit of water if they get too dry.

cooking fresh chard and spinach

Make the batter. Put the eggs in a bowl and add the sifted flour with the baking powder. Mix well to remove any lumps. Slowly add the milk mixing well.

freshly made batter

Mix the cooked vegetables with the batter and pour it on a well greased round baking tray measuring approx 20 cm or 8 inch diameter. For easier removal line the bottom with non stick baking paper.

making savoury tart with green vegetables

Cook for 25 to 30 minutes at 180C or 350F.

Serve warm or cold. It is great for a pic-nics.

Leafy green savoury cake

Healthy leafy green savoury cake

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14 Responses to Healthy dark leafy greens savoury cake – easy recipe

  1. Angie@Angie's Recipes

    I could have a few more slices for my lunch 🙂 Healthy and delicious treats are way to go, Alida.

    • Alida

      The more veg the better for me!

  2. La cucina di Molly

    Buonissimo questo tortino di bietole e anche facile da fare! Buona serata!

    • Alida

      Una cosa nuova tanto per cambiare ed e’ cosi facile da preparare!

  3. gloria

    I love this, really delicious!

    • Alida

      Thank you Gloria

  4. Frank

    I remember we had a great, big vegetable garden back in Rome, when we lived outside of town. And even a chicken coop that gave us wonderful eggs like I’ve never tasted before or since. Miss those days!

    • Alida

      I bet you do Frank! I would love to spend some time living in Rome and enjoy an outdoor life a bit more. I recently went to Rome and it reminded me how much I miss life in the most beautiful country in the world!

  5. speedy70

    Bellissime queste biete dalle coste colorate, ottima ricetta!

    • Alida

      Ne approfitto di usare le verdure di stagione. Adoro le biete.

  6. Claudia Lamascolo

    I love greens what a great recipe love that its low fat and gluten free too! thanks

    • Alida

      I love simple recipes.. I find that I have less and less time these days but I still want to eat nice and healthy homecooked food.

  7. Karen (Back Road Journal)

    I don’t think I’ve ever seen a savory cake recipe like this before, Alida. A slice along with a fresh tomato salad would be very nice.

  8. Kate - Gluten Free Alchemist

    Your bake just shouts ‘Italy’! It is the sort of thing I would have expected my grandmother to make….. and my mother. We were forever being served up ‘green’ things…. I have an intense love of spinach to this day! x

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