Crustless Spanakopita Brunch Bake with Whipped Feta
A pastry-free spanakopita bake loaded with spring greens, eggs and feta for a high-protein weekend brunch.
Best for A greens-forward, high-protein brunch with no refined pastry and plenty of vegetables
This is spanakopita with all the herby, feta-forward soul of the original but none of the fiddly phyllo. Spring greens and dill are wilted down, bound with eggs and both crumbled and whipped feta, then baked until just set with a golden, custardy top. It slices like a savory cake, travels well to a brunch table, and keeps the focus on protein and greens instead of butter-slicked pastry.
Ingredients
- 300 g baby spinach , washed
- 150 g Swiss chard or spring greens , stems removed, leaves chopped
- 6 scallions , thinly sliced, white and green parts
- 20 g Fresh dill , chopped
- 15 g flat-leaf parsley , chopped
- 8 large eggs
- 200 g feta (full-fat, ~22% fat) , 150 g crumbled, 50 g reserved for whipping
- 120 g Plain Greek yogurt
- 40 g rolled oats , for binding and structure
- 30 ml olive oil
- 2 garlic cloves , cloves, minced
- 1 g Ground nutmeg , about a quarter teaspoon
- 1 lemon , zest and 1 tablespoon juice
- 3 g fine sea salt , plus more to taste; go easy, feta is salty
- 1 g black pepper , freshly ground
- 30 ml Milk (optional – can be omitted)
Instructions
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1
Heat the oven to 190°C and lightly oil a 24 cm ovenproof skillet or a 20x20 cm baking dish. Warm the olive oil in the skillet over medium heat, add the scallions and garlic, and soften for 2 minutes without coloring. Add the spinach and chard in batches, letting each wilt before adding more, until fully collapsed. Season with the salt, pepper and nutmeg, then cook until the pan looks dry, about 4 minutes. This step matters: wet greens make a watery bake, so drive off the moisture.
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2
Tip the greens into a colander and press firmly with the back of a spoon to squeeze out liquid, then let cool for 5 minutes. Meanwhile, whisk the 8 eggs with the Greek yogurt, rolled oats, lemon zest, dill and parsley until smooth. Stir in 150 g of the crumbled feta. Fold in the cooled greens, making sure they are evenly distributed rather than clumped.
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3
Pour the mixture into the prepared skillet or dish and smooth the top. Bake until the center is just set with only a slight wobble and the top is golden, 30 to 35 minutes. A knife inserted off-center should come out clean. Let it rest 10 minutes before slicing so it firms up.
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4
While the bake rests, make the whipped feta: blend the reserved 50 g feta with the lemon juice and the milk until light and spreadable, loosening with a splash more milk if needed. Slice the bake into wedges, top each with a spoon of whipped feta and a little extra dill, and serve warm or at room temperature.