Spinachkopita

Spinachkopita

By
From
Fabulous Food, Minus the Boombah
Serves
4
Photographer
Mark Roper

With respect to my Greek friends, this is spanakopita without the boombah (i.e. all the pastry and butter). I love the combination of spinach, feta and spring onion and it’s certainly much more flavoursome than a regular spinach pie. Frozen spinach is perfect for this dish – just make sure you squeeze out all the water. The best thing of all is that you just bung all the ingredients into one bowl, give them a quick mix, then bake!

Ingredients

Quantity Ingredient
1 x 250g packet frozen spinach, thawed and well drained
2 eggs, beaten
100g greek feta cheese, crumbled
1 tablespoon greek yoghurt
1 tablespoon olive oil
6 spring onions, chopped
large handful flat-leaf parsley leaves, chopped
1/2 lemon, juiced
sea salt and freshly ground pepper
1/4 cup grated parmesan cheese

Method

  1. Preheat the oven to 180ºC.
  2. Combine all the ingredients, except for the parmesan, in a large mixing bowl. Stir together until evenly combined then tip into a small ovenproof dish (Pyrex is ideal). Smooth the surface with a knife then sprinkle on the parmesan cheese. Bake for 45–50 minutes, or until the surface is golden brown and bubbling.
  3. Remove the spinachkopita from the oven and leave to cool before cutting into wedges.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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