Spanakopita Bowl
This side dish is a deconstruction of the classic Greek pastry — warm, buttery spinach with feta, herbs, and garlic.
Ingredients
2 Tbsp butter or tallow (for cooking)
2 cloves garlic, minced
1 small onion, finely diced
4 cups fresh spinach, roughly chopped
½ cup full-fat ricotta cheese
½ cup crumbled feta cheese
2 large eggs, lightly beaten
1 Tbsp chopped fresh dill (or 1 tsp dried dill)
½ tsp ground nutmeg (optional)
Salt and black pepper, to taste
Lemon wedges, for serving
Macronutrients
(per serving, serves 4)
Protein: 11g
Fat: 16g
Carbs: 6g
Preparation
Heat butter or tallow in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened.
Add minced garlic and cook for another 30 seconds until fragrant.
Add chopped spinach and cook 2–3 minutes until wilted and most of the moisture has evaporated.
Reduce heat to low and stir in ricotta, feta, dill, nutmeg (if using), salt, and black pepper. Mix until creamy and well combined.
Slowly stir in beaten eggs and cook for 1–2 minutes, stirring gently, until the mixture thickens slightly and becomes rich and cohesive (avoid scrambling).
Taste and adjust seasoning as needed.
Spoon into bowls, drizzle with a little melted butter if desired, and serve warm with a squeeze of lemon juice.
burpees in place
power clean (men's weight)
thrusters (women's weight)
score: 128