Feta And Spinach Frittata Sandwiches
|Fresh spinach/1 package, 10 ounce / 300 gram frozen spinach, defrosted and well drained||1 Pound (500 gram)|
|Chopped fresh dill||45 Milliliter (3 tablespoon)|
|Feta cheese||2 Ounce, rinsed and crumbled (60 gram)|
|8 inch pita bread||6|
|Cooked salad dressing/Commercial / homemade tomato sauce||175 Milliliter (3/4 cup)|
Trim spinach and wash well.
Place in skillet just with water that is clinging to leaves.
Cook, turning with tongs, until wilted.
(Chop defrosted frozen spinach if you are using it.) 2.
In large bowl, beat together eggs, egg whites, pepper, nutmeg and dill.
Add spinach and feta and combine well.
Brush 8-inch/20 cm skillet with oil.
Add about 1/2 cup/125 mL egg mixture and cook until bottom is set â€” about 4 or 5 minutes.
Loosen eggs, slip onto plate and flip back into pan.
When cooked, remove to plate and reserve.
Repeat until you have 6 frittatas and all egg mixture has been used.
Open pita breads at top and place frittata in each one.
Smear with a few spoonfuls of tomato sauce.
Serve warm or at room temperature.