One of my favourite meals growing up was Spanakopita: a Greek spinach and cheese pie, lovingly wrapped in filo pastry. There is no way I can replicate the sheer awesomeness of my mother’s recipe, so I improvised and made a Spanakopita style frittata instead. It’s packed with veggies and perfect for meal prep!
Ingredients (serves 4)
- 2 medium sweet potatoes
- 200g pumpkin
- 150g bag baby spinach leaves
- 4 large Swiss Chard / Silverbeet leaves
- 6 eggs
- 1 cup low fat plain Greek yogurt
- 1 cup salt reduced chicken stock
- 200g Greek or Australian style feta cheese
- 1/4 cup freshly chopped parsley
- Preheat the oven to 180*C. Lightly grease a roasting dish with oil.
- Wash, peel and chop the pumpkin and potatoes into chunks. Roast in the dish until soft (about 25 minutes).
- Chop the spinach and silverbeet leaves into large pieces.
- In a separate bowl, combine the eggs, parsley, crumbled feta, yogurt and stock, and mix until well combined.
- Remove the dish from the oven, toss the roasted veggies with the spinach and silverbeet leaves in the dish, then pour the egg mixture on top.
- Return to the oven until firm (about 20-30 minutes). Enjoy hot or cold!