Spanakopita frittata

5 Min Prep    /    15 Min Cook    /    4 Serving

Ingredients : 

Olive oil, to shallow fry, plus 1 tbsp, extra

1 filo pastry sheet, cut into 5mm‑thick strips

8 eggs

80ml (1⁄3 cup) thickened cream

280g packet baby spinach

3 green shallots, thinly sliced

2 garlic cloves, crushed

1 lemon, rind finely grated, juiced

1⁄4 cup chopped fresh dill

150g feta, broken into large pieces

150g grape tomatoes, sliced

Method Steps : 

Add oil to a frying pan to come 1cm up the side of pan then place over medium heat. Add one-quarter of the filo strips. Cook for 10-20 seconds or until golden and crisp. Transfer to a plate lined with paper towel to drain. Repeat with the remaining filo.

Preheat grill on high. Whisk together eggs and cream in a jug. Heat extra oil in a 25 cm ovenproof frying pan over medium-high heat. Add the spinach, shallot and garlic. Cook, stirring, for 2 minutes or until spinach wilts and liquid evaporates. Stir in lemon rind and 2 tbsp dill. Pour egg mixture into pan. Top with three-quarters of the feta. Cook for 3 minutes or until beginning to set around the edge. Place the pan under grill for 5 minutes or until set and golden.

Combine the tomato, lemon juice and remaining feta in a bowl. Season. Top the frittata with the tomato salad, crispy filo and remaining dill.

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