Spinach and fetta cheese omelette recipe (omeleta me spanaki kai feta)
- Cuisine: Greek
- Prep Time: 5 min(s)
- Cook Time: 10 min(s)
- Serves 2
It is said that the omelette originated in ancient times somewhere in the east. The word omelette is a French word.
We find many references in Ancient Greek texts for the omelette. For example, Dionysius in the Diepnosophists tells us, “Simias, I’ll make him forget everything...if I can only show him an omelette, and set before him a dinner redolent of the attic sweet breeze...”.
There are many types of omelettes made in Greece, the most popular being with spinach and fetta, and "strapatsada" made with pureed tomatoes.
Ingredients4 tbsp extra virgin olive oil
2 cups fresh baby spinach, washed
Salt and freshly ground pepper
100g Greek fetta, crumbled,
2 tbsp fresh dill, chopped
2 tbsp Greek-style plain yoghurt, to garnish
PreparationIn a non-stick skillet or frying pan, heat 2 tablespoons of olive oil over a low heat. Add the spinach and cook, turning the spinach after 1-2 minutes, or until the leaves soften. Remove from the heat and place in a bowl.
Whisk or beat the eggs in a bowl and season with salt and pepper to taste.
Increase the heat to medium. Wipe the skillet or frying pan clean and add the remaining olive oil. Pour the egg mixture into the pan. Reduce the heat to low and cook until the bottom is set, about 10 seconds.
Using a rubber spatula or a wooden spoon, pull the set eggs at the edges of the pan toward the centre, allowing the unset eggs to run from the centre to the sides. Continue to cook until a thin layer of unset egg is visible on top. The total cooking time should be less than 2 minutes. Spoon the spinach mixture around the egg mixture and scatter the fetta and dill on top. Using a spatula fold a third of the omelette nearest the handle over the centre with the filling. Holding the handle tilt the pan so that the omelette rolls out of it and onto a plate, seam side down.
Place the yoghurt in the centre and serve hot with some crusty bread.
©2012 Maria Benardis
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