Delicious fresh spinach and feta bake! Make this Mediterranean-style low carb vegetarian lunch fix in just 30 minutes. Also great as a side for dinner!
For 2 servings:
300g/11 oz fresh or frozen spinach
3 garlic cloves
1 leek or 2 sprigs spring onion – white parts only
1 tsp ras el hanout
1/2 tsp chili powder – use less if you prefer a milder taste
1 tbsp olive oil
salt and pepper from the mill, to taste
1 cup full fat natural yogurt
A few pomegranate seeds for garnish (optional)
- Pull out a small baking tray with a lid and set aside. If you don’t have a lid, you can use aluminum foil. You do not need to grease the tray. Set you oven to 200 degrees Celsius/390 degrees Fahrenheit.
- Wash and rinse your spinach and then coarsely chop the leaves. If you wish, remove the thickest stems. I usually just chop them into smaller pieces and add them to my pan. If you use frozen spinach, make sure you pull it out of the freezer a little ahead of time. It is OK if it is still a bit frozen but should not be rock ice solid.
- Cut your feta into small pieces, about 1 cm sidelength. Slice leek and finely chop garlic.
- Put a non-stick pan to medium heat and add olive oil. When the oil is hot, add garlic and leek/spring onion slices. Fry until the garlic is slightly golden.
- Add ras al hanout, chili powder and a pinch of salt, and stir-fry everything for another minute. The spices should be blending with the leek/spring onion and garlic.
- Now, add the spinach. You may want to add it in batches. dd the first handful and then wait until this first batch starts wilting before adding more. This makes it a bit easier to manage. Saute spinach until all leaves are wilting and shrinking in size, roughly 3-5 minutes, depending on the size of your pan. If the mix is quite dry, add 1-2 tbsp of water and stir it in quickly to keep the spinach moist. This most like won’t be necessary when using frozen spinach. There should be no sauce, so make sure the water is absorbed by the spinach or evaporated before filling your mic into the tray. Your spinach is done when all leaves are wilted, and the pan is mostly dry.
- Pour the spinach mix into the tray and spread evenly. Now, sprinkle the feta pieces on top, cover the tray with lid or foil – and push your tray into the oven. Bake for 10 minutes.
- After 10 minutes, pull out the tray and remove the lid. Bake for another 5-10 minutes to allow the feta to slightly brown. Once you can see the pieces turn golden, the bake is ready for you to enjoy!
- Pull your bake out and serve it with your protein main, or simply with a piece of low carb bread and some yogurt. If you like, sprinkle your bake with another pinch of ras el hanout, and/or garnish both bake and yogurt with a few pomegranate seeds.
Serve your yogurt with anything you like – add a bit of salt and pepper, sprinkle it with more ras el hanout, mix in a few chopped parsley or mint leaves, or top it with black sesame. No limits to your creativity!
- Category: meals
- Method: saute and bake
- Cuisine: Mediterranean