Thursday, May 9, 2013

Leftover Spinach Pie Omelets

Leftover Spinach Pie Omelet

Spanakopita is and has been one of my favorite foods for a long time now.  I love Greek food, especially in a restaurant with friends or family.  It’s one of the few meals that doesn’t work well for single people on their own.  Sure, it is possible to make small servings of the different types of food at home (I can’t just have spinach pie).  There are many wonderful different vegetarian Greek recipes, some natural and some easy to turn meatless.  I think it’s best to share the meal with a few people and get to try a bit of everything (moussaka, spinach pie, saganaki, fried zucchini, soups, salads, etc.).  So, when we go out (or stay in) for Greek food, we usually end up with leftovers.  As I’ve said before, I love leftovers but—as I’m sure you know—I don’t always like to eat the same exact meal twice in one week.  So, I’ll take my leftovers and do something creative with them.  The last time my family had Greek food, the spanakopita was all we had to take home.  So—as I often do—I chopped up the leftovers and threw them into a pan with some eggs.  This turned out to be an amazing combination and I thought I’d share it with you all.

2 or 3 eggs
One small piece (between ½ and 1 cup) of leftover spanakopita, diced
Splash of milk
Dash of garlic power and oregano, or any “Greek Seasoning” spice blend (optional)
Additional Feta Cheese (optional)

  1. In a medium sized frying pan, melt a pad of butter or margarine with the burner set to medium.
  2. Blend the eggs, spinach pie, milk, and (optional) spices in a bowl until thoroughly mixed.  The eggs should be nice and fluffy.
  3. Pour egg mixture into the pan, and heat on the stove’s low to medium setting.  Every so often, use a fork to pull back the edges of the eggs so that it will cook thoroughly.
  4. When the omelet is mostly cook, flip over so that the top part can cook.  Add the extra cheese and fold the top half of the omelet over and serve.

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