When I first moved to New York back in 2008, I decided that at any restaurant that served spanakopita, I would try it. It seemed as good a benchmark as any to compare one establishment to another. I had some that were very good, and some that were very bad. I think the craziest was the time I cut into the slice and pulled out a blue…rubber band. That might have been what finally did it for me.
After going to a Greek cooking class a few weeks ago where we made spanakopita, I couldn’t get it out of my mind. Because the idea of rolling out and dealing with the phyllo dough sounded like a bit too much of a hassle for my ADD weeknight brain, I though a spanakopita-inspired frittata sounded right up my alley. At the last minute, I decided to add mushrooms because I was craving them like crazy. Though not traditional, per se, this came out fantastically. With a side salad, it’s perfect for lunch or an easy dinner that’s on the table in under an hour.
- 1 tsp olive oil
- 1 shallot, diced
- 4 green onions, scallions, sliced
- 1 5-oz package baby spinach
- 1 8-oz package white mushrooms, sliced
- 1 oz fresh dill, chopped
- 2/3 c feta cheese, crumbled
- 2 eggs
- 1 cup liquid egg whites
- salt & pepper to taste
- Preheat oven to 400 degrees F.
- Sauté shallots and scallion in olive oil. Add mushrooms and cook until just beginning to soften. Add spinach and cook until wilted. Fold in dill.
- Pour vegetable mixture into a pie plate or skillet (whatever you plan to bake in).
- Mix cheese, egg, and egg whites. Season with salt and pepper.
- Pour egg mixture over vegetables.
- Bake for 30 mins. Allow to sit 10 minutes before slicing.
Have you ever tried spanakopita?