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Layered spinach and feta bake with walnuts

Recipe from: 9/1/2007 12:00:00 AM
Ingredients 13
Servings 4
Time 20


  • 10
    olive oil
  • 8
    large spring onions, thinly sliced
  • 10
    crushed garlic
  • 285
    cooked or frozen spinach (thawed and squeezed dry)
  • 45
    chopped fresh parsley
  • 100
    feta cheese, crumbled
  • 250
    fat free milk
  • 167
    fat free cottage cheese
  • salt and milled pepper to taste
  • 1
    large whole free-range egg
  • 5
    large egg whites
  • 2
    large slices wholewheat bread, toasted and cut into 2,5 cm squares
  • 30
    walnuts, chopped


1. Preheat oven to 200° C. Heat oil in a pan over medium-high heat.
2. Add spring onions and chopped garlic and sautè for about 3 minutes until spring onions are almost soft.
3. Remove and transfer to a 24 cm oven-proof dish.
4. Stir in the spinach and parsley, then feta. Set aside.
5. Purèe milk, cottage cheese, salt and pepper in a blender, until smooth.
6. Add egg and egg whites and pulse a few times to mix. Pour mixture over spinach, stir in the toasted bread.
7. Bake, uncovered, for 12 minutes. Sprinkle with nuts and continue baking until just set in centre and pale golden on top, approximately 8 minutes longer.

Read more on: bake  |  sauté

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