Crustless Spinach & Sirene Bake

42 min · Easy · Serves 1

570 kcal per serving · 37g protein

Everything people love about a spinach and sirene pie, with the pastry left out: eggs, yogurt, dill and a generous crumble of sirene set around wilted spinach, under a golden kashkaval top. Squeezing the spinach dry is the one step that decides whether the bake is firm or watery. It cuts into neat squares and is just as good cold the next day.

Ingredients

• 10 g Butter
• Spring onion, thinly sliced × 1
• 150 g Fresh spinach
• Eggs × 2
• 50 g Plain yogurt
• 3 g Fresh dill, chopped
• 1 pinch Black pepper
• 1 pinch Salt, only if the sirene is mild
• 80 g Sirene (or feta), crumbled
• 20 g Kashkaval, grated

Method

1. Heat the oven and butter the dish

   

   Heat the oven to 190°C (170°C fan) and rub the inside of a small baking dish with a third of the butter.

2. Wilt the spinach

   

   Melt the remaining butter in a large pan over medium heat, add the sliced spring onion and the spinach, and cook for 3 minutes, stirring, until the spinach is fully wilted.

3. Squeeze the spinach dry

   

   Tip the wilted spinach into a sieve and press with the back of a spoon until no more green water runs out, then roughly chop the pressed spinach.

4. Mix the egg base

   

   In a bowl, whisk the eggs with the plain yogurt, chopped dill, black pepper and salt, then fold in the crumbled sirene and the chopped spinach.

5. Bake until set

   

   Pour the spinach and egg mixture into the buttered dish, scatter the grated kashkaval over the top and bake for 25 minutes, until puffed, golden and set in the centre with no wobble.

6. Rest and cut

   

   Rest the spinach bake for 5 minutes before cutting it into squares. The spinach bake firms up as the steam escapes.