Enjoy all the delicious flavours of a classic Greek spanakopita in this super-easy frittata, made right in your rice cooker. Packed with spinach, fetta and fresh herbs, it’s a fuss-free meal that’s perfect for busy weeknights, meal prep lunches or a relaxed weekend brunch.
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 8 serves
Ingredients
- 5ml extra virgin olive oil cooking spray
- 12 eggs
- 300ml thickened cream
- 2 cloves garlic, crushed
- 120g baby spinach leaves
- 2 spring onions, thinly sliced
- 1 cup shredded tasty cheese
- 100g Danish-style fetta, crumbled
- 1 long green chilli, sliced
- 1 tbs everything bagel seasoning
Method
Let your rice cooker steam this spanakopita frittata to fluffy perfection! If your rice cooker flips to the ‘warm’ function mid- recipe, switch it back to cook until frittata is set.
STEP 1: Spray rice cooker insert bowl with oil. Whisk eggs, cream and garlic in bowl. Pour into rice-cooker.
STEP 2: Reserve 1/2 cup spinach. Add onion, cheese and remaining spinach to bowl and stir to combine. Top with half of the fetta. Cover with lid. Set to cook function. Cook for 20-25 mins. If skewer comes out wet, set to cook for another 3-5 mins until skewer comes out clean. Let stand with lid on for 5 mins.
STEP 3: nvert frittata onto a plate, then invert again onto another plate. Top with reserved spinach and fetta and chilli. Serve sprinkled with seasoning.
STEP 4: Once your bark is set, use a knife to cut into shards… making them the perfect size for snacking on.
Enjoy!
Source: Woolworths Spanakopita Frittata
