Step 1

Preheat oven to 200°C. Grease an 8-cup (2L) baking dish and line with baking paper. Heat half the oil in a large non-stick frying pan over medium-high heat. Add the leek. Cook for 5 mins or until tender. Transfer to a large heatproof bowl. Heat the remaining oil in the pan. Add the silverbeet and cook, stirring, for 3-4 mins or until just tender. Transfer to the bowl with the leek. Set aside to cool slightly.

Step 2

Add fetta and parmesan to silverbeet mixture in bowl. Sift in flour and stir until well combined. Whisk eggs and milk in a medium bowl. Add the egg mixture to silverbeet mixture. Stir to combine. Stir in chopped parsley and mint. Season.

Step 3

Spoon silverbeet mixture into the prepared dish and smooth the surface. Bake for 30 mins or until slice is golden brown and cooked through. Set aside for 10 mins to cool before transferring to a chopping board. Cut into pieces. Sprinkle with extra mint and extra parsley. Serve with salad leaves.