All the flavours you’d expect from the popular Greek pie, served on toast.
Calorie controlled cooking spray
Light Feta Cheese
Egg, whole, raw
1 medium, raw
- Preheat the grill to high. Rub the sourdough with the cut side of the garlic clove, then mist with cooking spray and toast under the grill for 1½ minutes on each side until golden.
- Heat a pan to medium-high and toast the sesame seeds for 1 minute, until just turning golden, then add in the spinach and mist with cooking spray. Stir for 1-2 minutes, until just wilted, then mix together with the dill. Season to taste.
- Spoon the spinach mixture onto the garlic toast and crumble over the feta.
- Mist the same frying pan with cooking spray and fry the egg for 3-4 minutes, over a low heat, until just cooked. Slide onto the spinach, season and scatter over the chilli flakes. Serve with the salad on the side.
For a more substantial meal, serve with a Greek salad on the side. In a small bowl, combine ½ small thinly sliced red onion with 1 chopped large ripe tomato and 1 deseeded and chopped baby cucumber. Scatter over 20g diced light feta, 20g pitted Kalamata olives and a few fresh mint leaves, then sprinkle over ¼ teaspoon dried oregano and toss lightly to combine. Drizzle over 1 teaspoon each of extra-virgin olive oil and lemon juice.