Try this take on a traditional Greek dish with in-season kale – a cast-iron frying pan works best here as it’s naturally non-stick and food stays hotter than in other types of pots and pans.
- 1 tsp unsalted butter, olive oil or coconut oil
- 3 garlic cloves, crushed
- Half onion, chopped
- 1 fennel bulb, chopped
- Half tsp sea salt
- Quarter tsp freshly ground black pepper
- 5 large eggs
- 2 spring onions, chopped
- Large handful of fresh dill, chopped
- Large handful of fresh parsley, chopped
- 110–175g feta cheese, crumbled
- Leaves from 1 bunch of kale, finely chopped
- Preheat the oven to 180C/gas 4.
- In a large cast-iron frying pan, melt the butter or heat the oil over a medium heat. Add the garlic, onion and fennel, season with the salt and pepper, and cook for 5–7 mins while stirring.
- In a large bowl, whisk together the eggs, spring onions, dill, parsley and feta. Set aside.
- Add the chopped kale to the vegetables and onions in the frying pan and continue to cook while stirring for 5 mins or until the kale has wilted.
- Slowly add the vegetable mixture to the bowl with the egg mixture, stir to combine and transfer everything back to the frying pan.
- Put the frying pan in the oven and bake for 15–25 mins. The spanakopita is done when the centre has set and the edges begin to brown.
- Serve immediately or leave to cool and store in an airtight container in the fridge for meals throughout the week.
Reset Your Gut by Robyn Youkilis, published by Kyle Books