• 1 round sour dough or cob loaf
• 2 tbsp olive oil
• 1 clove garlic
• 2 tsp Dijon mustard

Slice off the top third of the loaf and pull out most of the crumb, leaving a thin layer over the crust.  Whisk the oil, garlic and mustard and brush around the inside of the bread.  Bake for about 8 mins at 180C.

For the filling:

• 2 tbsp olive oil
• 1 onion
• 1 leek
• 2 cloves of garlic
• 2 tsp finely chopped rosemary
• 1 bag or three big handfuls of baby spinach
• ¾ c cream
• 2-3 eggs
• ½ tsp grated nutmeg
• Finely grated zest of a lemon
• 100 g feta
• Salt and pepper

Heat the oil and sauté the finely sliced leek, onion, garlic and rosemary.  Season and cook until tender, then add in the chopped spinach and mix in until it is wilted.  Cool.

Whisk the eggs, cream, nutmeg and lemon zest in a bowl and season with salt and pepper.  Stir in the vegetables and feta and then spoon the mixture into the bread shell and bake at 160C for 50-60 mins or until the filling is set.

Cool and then cut into wedges.