Spinach and Feta Bake
Indulge in a nutritious delight with our Spinach and Feta Bake, a savoury dish that perfectly blends fresh spinach's earthy taste with feta cheese's creamy richness.
Whether you’re seeking a hearty breakfast, a light lunch, or a comforting dinner, this bake offers a balanced mix of proteins, vitamins, and minerals to keep you energized and satisfied throughout the day.
Enjoy our Spinach and Feta Bake recipe. It's delicious and packed with essential nutrients, making it a great addition to your healthy eating routine.
Makes: 8Calories: 196Difficulty Level: EasyPreparation time: 10 minutesCook time: 40 minutesTotal time: 50 minutes
Ingredients
- 25g Collagen Protein in Raw
- 2 tsp olive oil
- 4 spring onions, diced
- 280g baby spinach
- 1 cup self-rising flour
- 1tsp salt
- 1tsp pepper
- 1 cup skim milk
- 2 eggs
- 3 tablespoons butter
- 100g feta cheese, crumbled
Instructions
- Step 1: Preheat your oven to 180 degrees Celsius.
- Step 2: Lightly spray a medium size baking dish with olive oil.
- Step 3: Cook your spring onions until they soften in a non-stick fry pan. Add half the spinach and sauté until mostly wilted, remove to the side and repeat the process with the remaining spinach.
- Step 4: In a large bowl, whisk together the flour, Collagen Protein, salt and pepper. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture and feta until just combined. Transfer to your baking dish and spread out evenly.
- Step 5: Bake for 40-45 minutes or until top turns golden brown.
Nutrition
| SPINACH AND FETA BAKE NUTRITION PANEL | |
|---|---|
| Average Quantity Per Serving | |
| Energy (kJ) | 820 |
| Protein (g) | 10.4 |
| Fat (g) | 11.4 |
| Carbohydrates (g) | 12.6 |
We hope you enjoyed our easy-to-prepare and bake Spinach and Feta Bake. It's ideal for busy weekdays when you need a quick yet nutritious meal or for relaxed weekends.
It was just a few simple steps and a bit of baking time to create a golden-brown, deliciously fragrant bake that is sure to become a favourite in your house.
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