Egg, feta and spinach sourdough
All the flavours you’d expect from the popular Greek spanakopita, served on toast.
1 tsp, chopped
White sourdough bread
50 g, (1 x 50g slice)
Reduced fat feta cheese
20 g, crumbled
Dried chilli flakes
1 x 3 second spray(s)
- 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.
- 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.
- 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.
TIP: For a simple fresh side, serve with mixed salad leaves or make a Greek-style salad by tossing salad leaves with a little sliced red onion, chopped tomato, chopped cucumber and sliced Kalamata olives.