White and brown plate with an omelette stuffed with spinach and feta cheese.

Spinach and Feta Omelette

Spanakopita. That warm, flaky Greek snack. Bright Mediterranean flavours exploding with each bite.

That’s the essence of this omelette — minus the flaky crunch. A simple combination of spinach, feta cheese, and lemon that yields one of those perfect harmonies.

Fresh lemon is key here. Utilizing both the juice and zest of a fresh lemon. Bottled juice will work but you’ll be missing out on a subtle depth that makes all the difference.

As for the spinach, frozen is the way to go. It’s cheaper, already cooked, and the flavour has been concentrated. You’re not making a salad.

Fresh lemon, frozen spinach.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Butter
  • 1 Egg, beaten
  • 1 clove Garlic, sliced in half
  • 1/4 cup Frozen Spinach, drained
  • 2 tbsp Feta Cheese, crumbled
  • 1 tsp fresh Lemon Juice
  • 1/2 tsp Lemon Zest
  • Salt & Pepper, to taste
  1. Place a little butter in a pan on medium-low heat. Take one half of the garlic and place it in the pan cut-side down. Move it around for a few second until it becomes fragrant. Remove the garlic.
  2. Add the spinach and feta and cook until hot. Remove from heat and set aside.
  3. Stir in the lemon juice and zest, adding more or less, depending on your taste. Season with salt and pepper.
  4. In a clean pan, add a bit of butter and repeat the garlic process with the other half of the clove.
  5. Once the garlic is removed, add the egg and cook for around 30 seconds. Add the spinach mixture to the egg and continue cooking until desired doneness.
  6. Fold omelette in your preferred style and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *