Ingredients 6 large eggs 5 oz washed and trimmed, baby spinach ½ cup feta, crumbled ½ cup milk (2% or whole) 2 Tbsp fresh mint, chopped 2 Tbsp fresh chives, chopped finely 2 Tbsp fresh dill, chopped 2 Tbsp Salt Fresh cracked pepper 2 dashes dry oregano Kosterina EVOO Directions: Preheat oven to 400 degrees. Heat 2 tablespoon of Kosterina EVOO in a large dutch oven or large sautoir pan. Add baby spinach and cook until wilted. Season with salt and pepper and set aside until completely cool to touch. Grease or spray non-stick spray on a baking dish and set aside. While spinach is cooling, crack eggs in a large mixing bowl with milk and whisk. Add feta, fresh and dry herbs, salt and pepper. Once spinach is cool enough to handle, transfer spinach into a clean towel and wring out all excess water. Lay out spinach on a baking dish and pour egg mixture on top. Bake for 15-18 min until firm. Let frittata cool before slicing.
Olive Oil Sommelier Katerina Mountanos, is the Founder & CEO of Kosterina Olive Oil, which produces 100% organic, extra virgin olive oil from Greece sold directly to consumers online. Katerina is an ecommerce expert and has built beauty, home and wellness businesses for Amazon, Jet, and Walmart. She founded beauty services company, Manicube, which was sold to The Red Door by Elizabeth Arden in 2015. Katerina is very passionate about olive oil, the Mediterranean diet and eating for health and longevity.
This satisfying dish is vegan and gluten-free. It pairs beautifully with roasted chickpeas, and a bright, white balsamic vinaigrette on top. And, feel free to add any of your favorite toppings--pomegranate seeds are our favorite!
Saganaki is a traditional, Greek dish that is oh-so-tasty. This version of our favorite childhood dish is extremely simple to make - but also has some really easy additions that make it feel a little more fancy than what your Yiayia is cooking!