top of page

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 

bottom of page