Feta Spinach Courgette Bake Recipe

About this recipe

A delicious low-carb dinner featuring ground chicken, spinach, and feta cheese layered between crispy phyllo sheets. Perfect for those seeking a satisfying keto-friendly meal.

Ingredients

• - Oregano 100g
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 1 Kg Yellow/White Onion 1kg
• 50G Pepper Black Ground BWFO
• - Jalpur Crushed Red Chilli Pepper Flakes
• 1 Block Greek Feta Cheese 900g
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 600G Picard-Organic Courgette Slices
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Natco Ground Nutmeg

Instructions

1. 1. Preheat the oven to 375 degrees F.
2. 2. Coat a 13x9x2-inch baking pan with olive oil.
3. 3. Melt 4 tablespoons of olive oil in a large skillet over medium-high heat.
4. 4. Add 1 finely chopped sweet onion to the skillet and reduce heat to medium; cook for 5 minutes until softened.
5. 5. Stir in 1 teaspoon of black pepper, 2 tablespoons of salt, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of red pepper flakes, and 1 tablespoon of chopped fresh oregano. Cook for 2 minutes to combine the flavors.
6. 6. Add 1 1/2 cups of crumbled feta cheese and 4 beaten eggs to the skillet mixture. Stir well to combine.
7. 7. Place a layer of courgette slices in the bottom of the prepared pan and lightly coat with olive oil. Repeat with 7 more layers, coating each layer with olive oil.
8. 8. Spread the onion and feta mixture evenly over the courgette layer.
9. 9. Place another layer of courgette slices on top of the mixture and coat with olive oil. Repeat with 7 more layers, coating each layer with olive oil.
10. 10. Bake the dish at 375 degrees F for 45 minutes, or until the top is golden brown and crispy.
11. 11. Let the dish cool for 5 minutes before slicing into 8 pieces and serving.