serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Food Culture
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- ½ cup olive oil, plus extra for the sourdough
- 1 bunch spring onions, finely sliced
- 4 garlic cloves, roughly chopped
- 1 bunch English spinach, chopped
- 250 g baby rocket leaves
- ¼ cup finely chopped dill
- ¼ cup finely chopped mint
- ½ cup finely chopped parsley
- ¼ cup parmesan cheese, grated
- 6 eggs
- 100 g feta, crumbled
- Salt and black pepper
- Pita bread, to serve
- Lemon wedges, to serve
Instructions
- Heat the oil in a large frying pan (with a lid) over high heat. Add the spring onions and garlic and stir-fry for 2 minutes, or until fragrant. Stir through the spinach and rocket and cook for a further 5 minutes, or until wilted. Stir through the herbs and parmesan.
- Crack the eggs on top of the vegetable mixture and crumble over the feta cheese. Sprinkle with salt and black pepper. Cover the pan and reduce the heat to low and cook until the egg whites are set and the yolks are still jammy.
- Drizzle the pita bread with a little olive oil, then grill or toast. Serve the spanakopita baked eggs with the pita bread and lemon wedges.
Photography by Jiwon Kim.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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