01 -
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Line a baking sheet with parchment paper to prevent sticking.
02 -
Grate the sweet potato using a coarse grater, leaving the skin on if clean. Finely chop the spinach and whisk the eggs in a large bowl until well combined.
03 -
Add the grated sweet potato, chickpea flour, crumbled feta cheese, and chopped spinach to the whisked eggs. Season with salt, black pepper, and any optional spices. Stir until evenly combined.
04 -
Spread the mixture evenly on the prepared baking sheet, pressing down slightly. Shape into a rectangle or leave rustic. Bake for 20-25 minutes until golden brown and firm to touch.
05 -
Allow to cool for a few minutes before slicing. Serve warm as a savory breakfast, light lunch, or side dish with a complementary dip.