Spanakopita is a traditional Greek pastry that is made with the notoriously finicky and labor-intensive phyllo dough. A paper-thin sheet of pastry is brushed with butter or oil, and then rolled up and filled with a mixture of spinach, herbs, and feta cheese. We took all of the fantastic Spanakopita flavors and piled them into an easy to prepare frittata! Scallions, fresh mint, dill and some spinach make up the majority of the filling, while we add a little feta cheese to the mix for the extra creaminess. Pour a dozen eggs over the filling and you’ve got a delicious dish perfect for breakfast, lunch or dinner.
Slow Cook: Spanakopita Frittata
- 4 scallions
- ½ cup chopped dill
- ¼ cup chopped mint
- 1 cup frozen spinach
- 12 eggs
- 2 oz feta
Rinse the scallions to remove any grit, then remove the root and thinly slice the scallions. Add to a Suvie pan and toss with 1 tbsp olive oil. Broil for 10 minutes.
While the scallions are broiling finely chop the fresh dill and mint. Thaw the frozen spinach and squeeze as much liquid out as you can using a fine-mesh sieve or colander. Whisk the eggs together and season to taste with salt and pepper. Crumble the feta cheese.
Stir the chopped dill, mint, and feta cheese into the eggs.
After the scallions are broiled let cool slightly, then pour the eggs into the pan and stir to combine.
Fill Suvie reservoir with water and enter the Slow Cook settings. Set to cook or schedule.
LOW, 1 hour
Starch: 0 minutes
After the cook is finished broil the frittata for 8-10 minutes, rotating halfway through, until the top is lightly browned.
Cut into squares and serve. Enjoy!
There aren’t any wrong choices when it comes to pairing eggs and coffee. A fresh cup of Jamaican Blue Mountain is an obvious choice, alternatively Sumatran coffee will pair well with the dill and mint.