Egg-Stuffed Spinach & Potato Loaf

Directions

• Bring a saucepan of water to a boil over medium-high heat. Gently lower 4 of the eggs, and boil for 10-12 minutes or until hard-boiled. Transfer the eggs to iced water, and peel when cool enough to handle. Set aside.
• Put the potatoes in a saucepan of cold salted water. Bring to a boil and cook for 12-15 minutes, until tender. Drain well.
• Mash thoroughly and allow to steam dry for a few minutes, to get rid of excess moisture. Allow to cool.
• Heat the olive oil in a large pan over medium heat. Add the onion and cook for 6-8 minutes, until soft. Add the spinach in batches, cooking until wilted. Cook until excess moisture has evaporated. Transfer to a sieve or towel and squeeze very dry – you want to get rid of as much moisture as possible.
• Preheat the oven to 180°C fan-forced or 200°C conventional. Line a standard loaf tin (23x13cm) with baking paper.
• Crack the remaining 4 eggs into a large bowl and whisk to combine. Add the cooled mashed potato, wilted spinach mixture, most of the parmesan (reserve 1-2 tbsp for topping), parsley, dill and lemon zest. Season well, and stir thoroughly to combine. The mixture should be thick, and hold shape.
• Spoon half the mixture into your prepared tin. Using the back of a spoon, make a shallow trench down the middle lengthways. Lay the remaining 4 peeled hard-boiled eggs in a straight line.
• Cover gently with the remaining mixture, pressing around the eggs so no gaps remain. Smooth the top. Scatter over the reserved parmesan and drizzle lightly with olive oil.
• Bake for 50 minutes until golden on top and the loaf has set. Cool in the tin for 30 minutes before gently lifting from the tin. Slice and serve warm.