This was tonight’s creation. I got to thinking about those wonderful Spanakopita spinach-stuffed phyllo pastries I've not eaten in eons and decided that’s the taste I wanted for dinner tonight. I just started throwing stuff together in the skillet, similar to the Spanakopita recipe I have made for years. It came out just about as good as my traditional recipe,
Just no phyllo pastry, of course. This is super easy to put together!
And it’s nice to know a serving provides 53% of RDA vitamin A, 126% vitamin B12, 34% vitamin B6, 51% riboflavin, 58% selenium and 80% of your zinc needs. Another particularly healthy entree.
INGREDIENTS:
1 T. olive oil + 1 T. butter
2 oz. onion, chopped
12 oz. ground beef (or lamb)
10 oz. frozen chopped spinach (cooked per directions, strained & squeezed dry, for about 1 c.)
1/3 c. parsley, chopped
1 tsp. dried mint (or 2 T. fresh)
Dash each salt and black pepper
Pinch dried dill
1 oz. cream cheese
½ c. finely crumbled feta cheese, rinsed well in strainer
2 large eggs
1/4 c. heavy cream
DIRECTIONS: Preheat oven to 350º. Melt butter and add olive oil to medium non-stick skillet. Add onion and saute over medium heat until it begins to brown and caramelize. Add ground meat and cook until done. Lower heat and add spinach, herbs, spices and cheeses. Mash cheeses with back of spoon to blend well into meat mixture, stirring to blend well. In a small bowl, beat the eggs with the cream and drizzle it evenly over the meat mixture. Tilt pan to spread egg evenly over the top. Pop into 350º oven for about 20 minutes just until egg is set in the center. Serve with nice Greek salad.
NUTRITIONAL INFO: Makes 4 servings, each containing:
428.3 calories
31.9 g fat
4.95 g carbs
1.55 g fiber
3.4 g NET CARBS
30.38 g protein
656 mg sodium
Greek Spinach-Beef Pie
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