Spanakopita is a wonderful Greek recipe of crisp phyllo/filo pasty with a creamy spinach and feta filling. Unfortunately this dish isn’t that healthy and also isn’t gluten free friendly so I decided to work on an alternative that I was able to eat and this was the result!
It obviously isn’t exactly the same as a crisp spanakopita pastries, but it retains the essence and is delicious in it’s own right. It’s great served for lunch with some salad but also works as breakfast or a light supper. Very versatile.
- 12 egg whites or 6 whole eggs
- 80g feta cheese
- 100g spinach (fresh or frozen)
- A small bunch of parsley
- A pinch of ground nutmeg
- Freshly ground black pepper
- A little oil
- If the spinach is fresh chop it finely if it's frozen make sure it's defrosted. Also finely chop the parsley.
- Roughly beat the eggs
- Crumble the feta into the eggs, add the spinach, nutmeg and black pepper (you probably won't need salt as feta is quite salty) and stir well.
- In a non-stick pan heat a little oil. Once the pan is hot pour in the egg mixture and turn the heat down low.
- Eggs like to be cooked slowly so keep the heat low and keep an eye on the omelette so the bottom doesn't burn
- Once the egg is almost cooked through the pan under a hot grill to finish off cooking the top
FODMAP// This is suitable for people on a low FODMAP diet providing sheep/goat milk feta is used.
NUTRITION// All nutrition information is approximate, before substations and based on one serving