I fancied spanakopita tonight. It was so damn tasty when I made it earlier this year that I knew it wouldn’t be too long before I tried it again, with added pine nuts as noted previously. However – I’m off ‘bad’ food this week so pastry is out of the question. The solution is egg shaped- mini frittatas, as inspired by this Lattes and Leggings post featuring mini (so cute!) frittatas.
I found the filling quite delicious. The dill really comes through and it’s really pleasant to come across the semi soft crunch of a pine nut every so often.
This recipe is a guide as the amount of filling versus amount of egg is down to personal preference. These were quite filling heavy, the way I like them!
You will need:
6 medium eggs (I used Burford Browns)
A few handfuls of baby spinach, chopped very finely
A small bunch of very finely chopped dill (no more than 1 tbspn)
150g feta, crumbled
2 very finely sliced spring onions
2 tbspns toasted pine nuts
Splash of milk
Olive oil, to grease
1 – Preheat the oven to 180 degrees
2 – Mix the onions, pine nuts, feta, spinach and dill together in mixing bowl with seasoning; whisk in the eggs and milk
3 – Grease a muffin tin lightly with olive oil and pour the mix evenly into the muffin holes; place in the oven for 15 to 20 minutes until risen and golden
4 – Leave for a few minutes to cool before serving