This has become one of my staples. It freezes really well and it is suuuuper delicious if you heat it up in a pan after defrosting.

Done and done!

Done and done!

I defrost a piece of spanakopita overnight in the fridge ans take it to work the next day for an easy late lunch with meatballs and avocado. It’s even tasty served cold.

The recipe is so easy: mix everything together in a bowl and stick in the oven. Now that’s my kind of cooking. 🙂

I based my version off this one from Young, Broke and Keto. (Recipe at the bottom of the post.)

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Frozen spinach: nice and cheap and great as a back-up in the freezer.

Look at all that delicious parmesan and feta! (Yes, I forgot to beat the eggs before adding everything else. This happens regularly.)

Look at all that delicious parmesan and feta! (Yes, I forgot to beat the eggs before adding everything else. This happens regularly.)

Mixed and poured into baking dishes, ready to get some colour.

Mixed and poured into baking dishes, ready to get some colour.


Crustless spanakopita

500g defrosted, chopped spinach

3 large eggs, lightly beaten

1 tsp dill

About 8 spring onions, chopped (a little bit of chopped onion also works well)

1 tbs olive oil

2 tbsp lemon juice (or a cap of vinegar)

1/3 cup sour cream

1/3 cup grated parmesan + 1/3 cup grated parmesan to sprinkle on just before baking

100g crumbled feta

1/2 tsp salt

1/4 tsp pepper

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Mix everything! 

Pour into muffin pan OR into baking dishes. Pour about an inch thick if pouring into a dish.

Sprinkle liberally with the remaining parmesan.

Bake for 30min at 180 C (375 F).

If you want to freeze portions, let it cool first before you cut and freeze.


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