Name: Spanakopita-Inspired Kale, Leek & Feta Frittata with Greek Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (113 g) pkgs crumbled feta cheese; 18 eggs; 1 ½ English cucumbers; 1 small bunch fresh dill; 1 ½ small pkgs grape tomatoes; ¾ cup Kalamata olives, pitted; 1 ½ bunches kale; 3 leeks; black pepper; extra virgin olive oil; oregano, dried; red wine vinegar; salt

Spanakopita-Inspired Kale, Leek & Feta Frittata with Greek SaladSpanakopita-Inspired Kale, Leek & Feta Frittata with Greek Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (113 g) pkgs crumbled feta cheese

18 eggs

1 ½ English cucumbers

1 small bunch fresh dill

1 ½ small pkgs grape tomatoes

¾ cup Kalamata olives, pitted

1 ½ bunches kale

3 leeks

black pepper

extra virgin olive oil

oregano, dried

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Place in a large bowl.

Shave dill leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl with the kale and set aside.

Preheat a large ovenproof skillet over medium heat.

While the skillet heats up, trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces.

Once the skillet is hot, add oil and swirl to coat the bottom. Add leeks and salt; cook, stirring occasionally, until tender but not browned, 4-5 minutes.

Meanwhile, crack eggs into another large bowl. Add salt and pepper, then whisk to combine. Add half of the feta, whisk once more to combine, and set aside. (Reserve remaining feta for later use.)

Preheat oven to broil on high and position rack in the upper third of the oven.

When the leeks are tender, add kale and dill to the skillet in handfuls, waiting for the greens to wilt slightly before adding the next handful. (Reserve bowl for later use.)

When the kale is wilted, pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-7 minutes.

Place skillet in the oven and broil until top of the frittata is just set, 3-4 minutes. Remove from oven.

Meanwhile, place oil, vinegar, and spices in the reserved bowl. Whisk to combine the dressing.

Halve grape tomatoes and olives. Add both to the bowl with the dressing.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl, along with reserved feta, and gently stir to combine the salad.

Cut frittata into wedges and divide between plates. Serve with salad on the side and enjoy!

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