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.
- 4 scallions, thinly sliced
- 1 tbsp olive oil
- ½ cup chopped dill
- ¼ cup chopped mint
- 1 cup frozen spinach, thawed
- 12 large eggs
- 2 oz feta cheese, crumbled
1) Spray a Suvie pan with cooking spray. Combine 4 sliced scallions and 1 tbsp olive oil in prepared pan until combined. Place pan in the bottom zone of Suvie and Roast at 425°F for 15 minutes or until soft and fragrant.
2) While the scallions are roasting, transfer spinach to a fine-mesh sieve or colander and squeeze out as much liquid as you can. In a large bowl, whisk together 12 eggs, 1/2 tsp salt, and 1/4 tsp ground black pepper until smooth.
3) Stir the chopped dill, mint, spinach, and feta cheese into the eggs.
4) After the scallions have broiled, let cool slightly, then pour the eggs into the pan and stir to combine.
5) Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 1 hour
6) After the cook is finished broil the frittata for 8-10 minutes, until the top is lightly browned.
7) Remove pan from Suvie and allow to cool for 5 minutes in the pan. Cut into squares and serve.
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.