Spinach and Feta Frittata
By OcadoLife
Published on 08 February 2024
Fans of the classic Greek spanakopita pie will love this Spinach and Feta Frittata from chef and author Rachel de Thample – a delicious spin that has all the flavour of the original but uses eggs and leaves out the pastry. It’s a high-protein dish with two of your five a day, designed to give your energy levels a bit of a boost. For another healthy recipe to put pep in your step, check out Rachel’s Spiced Quinoa Beetroot Bake. This is a high-protein recipe.Time and servings
35 minsTotal time
Serves 6352 kcal/serving
15 minsPrep time
20 minsCooking time
Ingredients
- 500g frozen whole-leaf spinach
- 6 large eggs, lightly beaten
- 4 salad onions, finely chopped
- 1 garlic clove, crushed or grated
- 150g feta, crumbled
- 1 tbsp chopped dill (or 2 tsp dried)
- 1 tbsp olive oil
- 1 tbsp pine nuts
- 6 wholemeal pittas, toasted
- 1 (140g) bag mixed salad
- ½ lemon
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Cook the spinach to pack instructions, then drain and leave to cool. Squeeze out any excess water from the spinach and put in a bowl with the beaten egg, salad onions, garlic, feta, dill and a good grind of black pepper.Step 2
Place a 20 cm ovenproof frying pan over a medium-high heat. Add the oil, swirl it round, then pour in the egg mixture. Scatter the pine nuts over the top. Cook for 5 mins or until the edges start to lift away from the pan; transfer to the oven and bake for 10-15 mins or until set.Step 3
Serve warm with the pitta, salad leaves and a squeeze of lemon.