Spinach & Feta



For 4 people:

  • 1 tbsp olive oil

  • 2 white onions, finely chopped

  • 4 cloves garlic, minced

  • 8-10 asparagus, ends chopped and cut in half 

  • 300g frozen chopped spinach, thawed and squeezed dry

  • 300ml low-fat milk

  • 5 large eggs, beaten

  • 1 tbsp chopped fresh dill, plus more for garnish

  • lemon zest from 1 lemon 

  • 1 tsp salt

  • 1/2 teaspoon ground pepper

  • 150g crumbled feta cheese


  • Fresh dill 

  • Freshly grated parmesan 


  1. Preheat oven to 165 degrees (C). Lightly coat a 9-inch dish with cooking spray.

  2. Heat oil in a large pan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and asparagus and cook, stirring, until fragrant, about 2 minutes. Stir in spinach (making sure you have removed as much liquid as possible; remove from heat.

  3. Meanwhile, whisk milk, eggs, dill, lemon zest, salt and pepper together in a medium bowl.

  4. Spread the spinach/onion mixture evenly in the prepared baking dish. Sprinkle with feta, then pour in egg mixture. Bake until firm to the touch and a knife inserted into the center comes out dry, 45 to 50 minutes. Let stand for 10 minutes before serving. Garnish with additional fresh chopped dill and some freshly grated parmesan