Egg, feta and spinach sourdough
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
All the flavours you’d expect from the popular Greek spanakopita, served on toast.
Ingredients
Sesame seeds
1 tsp
Baby spinach
100 g
Fresh dill
1 tsp, chopped
Egg(s)
1 medium
White sourdough bread
50 g, (1 x 50g slice)
Garlic
½ clove(s)
Reduced fat feta cheese
20 g, crumbled
Dried chilli flakes
1 pinch
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a medium non-stick frying pan over medium-high heat. Cook sesame seeds, stirring, for about 1 minute or until light golden. Transfer to a bowl and set aside. Add baby spinach leaves and a splash of water to same pan and cook, stirring for 1-2 minutes, until just wilted. Remove from heat. Stir in dill. Transfer mixture to a bowl and cover to keep warm.
2
Lightly spray the same pan with oil and heat over medium heat. Crack egg into pan and cook for 3-4 minutes, until cooked to your liking. Meanwhile, lightly toast bread. Rub both sides of toast with the cut side garlic clove.
3
To serve, spoon spinach mixture onto toast, sprinkle with feta and sesame seeds, then top with egg. Season with salt and pepper. Sprinkle with chilli flakes.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.