Total Time
Prep 25 mins
Cook 30 mins

This recipe is Greek in origin and was originally posted for Zaar World Tour 2005. And inspired by Summerwine's fabulous photograph, I've finally got round to making it! I must admit that when posting I didn't realise just how much spinach this recipe uses; we're talking serious Popeye territory. I found I hadn't bought enough spinach and had to supplement fresh with frozen. But it worked fine. Summerwine's comment below about salt is absolutely spot on. I made this without salt and have updated the recipe to delete this ingredient. The recipe was 'borrowed' from

Ingredients Nutrition


  1. Preheat the oven to 180C, 350F, gas mark 4 and grease a shallow ovenproof dish.
  2. Heat half the butter in a large frying pan and sauté half the spinach for 3-5 minutes, stirring constantly; drain in a colander, and press down with the back of a spoon so that most of the liquid is forced out; set aside and repeat with the remaining butter and spinach.
  3. Place the drained spinach in a large mixing bowl together with the chopped dill, and Feta cheese.
  4. In another bowl, beat together the eggs, flour and pepper; then add to the spinach mix well.
  5. Spread the spinach mixture evenly in the greased dish and cover with the slices of Gruyere cheese; bake for 30 minutes until cheese is melted and the spinach mixture has set; serve hot.
Most Helpful

EDIT: 28 May 2006....Totally 5+ stars!! Since you have revised the recipe it is not nearly as salty. This is certainly a keeper. I still halved the recipe and followed the new directions which resulted in a fantastic spinach dish. At the table I couldn’t resist a little squirt of lemon juice that just gave it a bit of zing! Thank you Mrs B!.... Perfection! :) /April 19 2006...I love spinach and just had to give this a try. I did halve the recipe because I didn’t have that much fresh spinach and used 3 small eggs. It made 4 servings as a side dish or 2 servings as a vegetarian main course and was delicious! The only criticism I have with this recipe is that it was too salty which is why I gave it 4 stars. I love salt, but next time I will leave the salt out due to the saltiness of feta and gruyere it doesn’t need any more. Wonderful dish that is also good cold as well. I will certainly be making again!

Summerwine May 28, 2006