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Egg, feta and spinach sourdough

Egg, feta and spinach sourdough

Total Time
15 min
5 min
10 min
All the flavours you’d expect from the popular Greek spanakopita, served on toast.


Sesame seeds

1 tsp

Baby spinach

100 g

Fresh dill

1 tsp, chopped


1 medium

White sourdough bread

50 g, (1 x 50g slice)


½ clove(s)

Reduced fat feta cheese

20 g, crumbled

Dried chilli flakes

1 pinch

Oil spray

1 x 3 second spray(s)


  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.


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.