Spinach and Feta Omelet Greece I love the ingredients in the Greek spinach pie known as spanakopita, so I decided to try them in an omelet. It’s delicious hot or at room temper- ature and makes a good light supper with a tomato and sweet onion salad. Frozen spinach speeds prep time, but 2 pounds of chopped cooked fresh spinach can be substituted. Serves 4 •2 10-ounce packages frozen chopped spinach, thawed •8 large eggs •Salt and freshly ground pepper •6 scallions, chopped •1 cup chopped fresh dill •1 cup crumbled feta or goat cheese Spray the insert of a large slow cooker with nonstick cooking spray. Place the spinach in a kitchen towel and squeeze it to extract the liquid. In a bowl, beat the eggs with salt and pepper to taste just until blend- ed. Stir in the spinach, scallions, and dill. Pour the mixture into the cook- er. Scatter the cheese over the top, avoiding the sides of the insert. Cover and cook on high for 60 to 75 minutes, or until a knife in- serted in the center comes out clean. Run a knife around the insert of the slow cooker. Cut the omelet into wedges. Use a spatula to remove the pieces and serve.
The Mediterranean Slow Cooker
By Alan Richardson and Michele Scicolone