Ingredients
Method
1.Preheat the oven to 190°C and line 2 baking trays with baking paper.
2.Toss the kūmara, courgette, capsicum, onion and eggplant with the oil and a good sprinkle of sea salt. Arrange on the trays and roast for 15-20 minutes or until tender and just coloured. Allow to cool for at least 15 minutes. (Or cook the vegetables on a preheated barbecue.)
3.Combine the feta, cream cheese, garlic and rosemary and mix well until smooth and creamy. Season with salt and pepper if needed.
4.Halve the loaves horizontally and spread all the cut sides generously with the feta cream mixture. Layer the vegetables and spinach leaves over the 2 bases and sandwich with the loaf tops. Wrap in paper and secure with string. Pack a sharp knife and cut loaves into wedges once you arrive.
