This is a light vegetarian dish, which is good for the times there is fresh spinach at the farmer's market. Of course, lightness depends on the amount of butter and croutons into the dish. So you can play with these amounts according to your diet limits. According to me, it tastes better if you allow all the ingredients to do their jobs.
- 1 kg (35,3 oz) fresh spinach
- 250 g (8,8 oz) Feta cheese, crumbled
- 120 g (4,2 oz) butter
- 3 slices of stale bread cut into crouton-size chunks
- 1 Tbsp salt
- 4 eggs
Prepare the croutons. Heat butter into a frying pan and add the croutons. Fry until golden and set aside.
Blanch spinach. Wash spinach thoroughly and remove the stems. Let a liter of water boil into a pot with 1 Tbsp salt into it and add the spinach. Let it stay into the hot water for 2-3 minutes just to soften and strain. Cut it like shown in the picture and put into a buttered baking tray. Add the crumbled Feta cheese to the pan with the butter remained from the fried croutons to absorb every single drop of it.
Bake dish. Add Feta and croutons to the spinach, stir to incorporate and put into the oven preheated to 200 C. Bake for 20 minutes and 2-3 minutes before taking it out of the oven break some eggs above. Eggs should remain intact.
Bake as long as you prefer the eggs on top - I like to push them with my fork and to see the yolk spreading over the spinach and Feta. Perfect.