Spanaki Psimeno

Total Time
55mins
Prep
25 mins
Cook
30 mins

This recipe is Greek in origin and was originally posted for Zaar World Tour 2005. And inspired by Summerwine's fabulous photograph, I've finally got round to making it! I must admit that when posting I didn't realise just how much spinach this recipe uses; we're talking serious Popeye territory. I found I hadn't bought enough spinach and had to supplement fresh with frozen. But it worked fine. Summerwine's comment below about salt is absolutely spot on. I made this without salt and have updated the recipe to delete this ingredient. The recipe was 'borrowed' from Recipes4us.co.uk.

Ingredients

Nutrition

Directions

  1. Preheat the oven to 180C, 350F, gas mark 4 and grease a shallow ovenproof dish.
  2. Heat half the butter in a large frying pan and sauté half the spinach for 3-5 minutes, stirring constantly; drain in a colander, and press down with the back of a spoon so that most of the liquid is forced out; set aside and repeat with the remaining butter and spinach.
  3. Place the drained spinach in a large mixing bowl together with the chopped dill, and Feta cheese.
  4. In another bowl, beat together the eggs, flour and pepper; then add to the spinach mix well.
  5. Spread the spinach mixture evenly in the greased dish and cover with the slices of Gruyere cheese; bake for 30 minutes until cheese is melted and the spinach mixture has set; serve hot.