Crustless Spanakopita (greek spinach and feta pie)
Serves 4-6
6 free range eggs
1 block of feta, crumbled
75-100g parmesan, grated
4 tbsp greek yoghurt or ricotta
Juice and zest of one lemon
2 large handfuls of fresh herbs (dill, mint, parsley, coriander, chives - the more the better)
Plenty of salt and pepper
300g spinach, wilted and drained well
Approx 4 spring onions, finely sliced (or 1 banana shallot)
To finish: Handful or pine nuts or flaked almonds
Method:
Preheat the oven to 220 fan
Begin by wilting the spinach in a pan with a little water. Once cooked, drain well, squeezing out as much water as possible. Set aside to cool slightly.
Mix together all the other ingredients, before adding the spinach. Taste and season well.
Pour the mixture into a greased pie tin, or an oven-proof non-stick frying pan. Sprinkle over the nuts if using.
Bake at 200C for approx 20-30 minutes until golden on top and firm in the centre.
Serve with salads or as part of a mezze lunch.