I’m always looking for something healthy, simple and tasty to take to work for lunch or a snack. The other weekend I thought about making spanakopita (I love it!) but then realised all that buttery filo pastry, while delicious, is not that good for me.
So I decided to combine the essential ingredients of two traditional recipes—Greek spanakopita and Middle Eastern fatayer bi sabanekh (both are types of spinach pie)—and put my own twist on it to create something a bit different and very, very delicious. The resulting frittata was superb. My husband, Jim, starved of vegetables on the boys’ weekend fishing trip just about inhaled the whole thing!
Here’s what you’ll need:
2 tbs olive oil
1 bunch silverbeet, washed and chopped
1 brown onion, finely chopped
2 cloves garlic, finely chopped
200g Greek feta, crumbled
125g cottage cheese
½ tsp ground nutmeg
3 tbs pine nuts
zest of 1 lemon
8 eggs, beaten and seasoned with salt and pepper
Gently sauté the onion and garlic on low heat until soft and translucent. Add the silverbeet, pine nuts, lemon zest and nutmeg, and toss for a couple of minutes until the silverbeet has reduced by one-third. Set aside.
Combine the cottage cheese and crumbled feta in a bowl and combine. Mix it through the silverbeet and spoon into a non-stick 3cm-deep baking tray. Cover with the beaten eggs and bake in a moderate oven for 20 minutes until cooked.