With Easter coming up I was looking for a new recipe for a special breakfast or brunch on the long weekend. While I was going through my bookmarks I came across this recipe for a spinach and feta clafoutis that I had saved a while ago on More Than Burnt Toast and my search for a tasty breakfast was over. A clafouti is a French dish where an egg batter, generally filled with something, is baked and up until I had come across this recipe I had never even considered the possibility of a savoury clafouti. I immediately knew that I would have to try a savoury clafouti and this one was perfect as it was filled with some of my favourite Greek flavours with the spinach and the feta. In fact the flavours reminded me of spanakopita, a Greek spinach pie which I have had no end of fun spinning into different dishes over the years.
This clafoutis is pretty easy to make which makes it perfect for brunches or light weeknight meals. You pretty much just need to saute some onions, wilt the spinach, pour over the egg batter and cheese and bake until golden brown. Despite the minimal effort require to make it, this clafoutis is one tasty dish! The spinach and feta combination along with fresh dill definitely works well in a savoury clafoutis! I now have my breakfast planned for the weekend and I already have other ideas for savoury clafoutis dancing in my head.
Spinach and Feta Clafoutis
A savoury take on a clafoutis with all of your favourite flavours from spanakopita the Greek spinach pie.
ingredients
- 1 tablespoon olive oil
- 1/2 onion (diced)
- 2 green onions (sliced)
- 5 ounces baby spinach (roughly chopped)
- 1 tablespoon dill (chopped)
- 1 tablespoon parsley (chopped)
- salt and pepper to taste
- 1 cup milk
- 3 eggs
- 2 tablespoons flour
- 1/2 cup feta (crumbled)
- 1 cup kasseri or mozzarella (grated)
directions
- Heat the oil in a pan.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the green onion and spinach and saute until the spinach wilts.
- Remove from heat and mix in the dill and parsley and season with salt and pepper.
- Pour the spinach mixture into a shallow 6 cup baking dish.
- Mix the milk, eggs, and flour in a food processor and pour it on top of the spinach.
- Sprinkle the feta and mozzarella on top.
- Bake in a preheated 350F/180C oven until puffed and golden brown on top, about 20-30 minutes.
Maris (In Good Taste) says
April 20, 2011 at 12:26 amI can't wait to make this as I love spinach and feta cheese. I definitely like the simplicity of this recipe!
Mama J says
April 20, 2011 at 12:29 amWow, this looks delicious. I've been looking for a good vegetarian brunch dish and I've just found it. Thanks!
The Wind Attack says
April 20, 2011 at 12:36 amI guess I never thought about the possibility of a savory clafoutis. I've always thought of it as a sweet dish. But this looks simply fantastic.
Zo @ Two Spoons says
April 20, 2011 at 12:39 amWhat a great idea to do savoury clafoutis! Great for when you want a meal-in-a-dish for brunch that doesn't take too much effort. Ooo and the flavours look just right. Bravo.
Healthy Mamma says
April 20, 2011 at 1:14 amThis looks wonderful, really! I love spinach and feta and so perfect for Easter too. How is a Clafoutis different than a quiche or frittata?
Anonymous says
April 20, 2011 at 1:30 amA savoury clafoutis! Love the flavour combo.
Anonymous says
April 20, 2011 at 2:43 amSpinach, feta and egg? Only the best combination ever! Yum!
betty says
April 20, 2011 at 2:53 amNever made a salty clafoutis, I have only made the traditional cherry clafoutis, but it is nice to have and alternative, so thanks for the recipe
http://lizardcookieshoe.blogspot.com/
meeso says
April 20, 2011 at 3:42 amSpinach and feta are a perfect pair, naturally 🙂
Anonymous says
April 20, 2011 at 4:54 amThis sounds really tasty. I love the clafoutis idea!
The Cafe Sucre Farine says
April 20, 2011 at 5:30 amOh my, this dish looks incredible! I can also picture in individual ramekins with a wonderful salad, what a great lunch that would be! I haven't even had breakfast yet but I am hungry for lunch, come to think of it, this would also make a great breakfast, THANKS!
Rosa's Yummy Yums says
April 20, 2011 at 5:37 amWonderful and so tasty!
Cheers,
Rosa
Chiara "Kika" Assi says
April 20, 2011 at 6:16 amI would have to substitute feta with some other cheese (I hate feta), but other than that this sounds delicious with all the fresh herbs… perfect for Easter weekend!
jose manuel says
April 20, 2011 at 6:39 amQue maravilla, con lo que me gusta el queso feta y las espinacas.
Saludos
manu says
April 20, 2011 at 8:32 amOMG sounds delicious! Happy Easter ♥
Miss P says
April 20, 2011 at 9:06 amNever heard of a savoury clafoutis, but this looks mega! Would be great with some form of crusty bread. You're a bit of a genius.
Joanne says
April 20, 2011 at 10:24 amI've barely even heard of a clafouti so this sounds so intriguing to me! And it has one of my favorite flavor combos…spinach and feta just can't be beat!
Dawn says
April 20, 2011 at 12:53 pmI have made fritattas with spinach and feta but never a Clafoutis. Delicious!
Michelle says
April 20, 2011 at 1:04 pmThis looks really delicious and simple to put together- it might have to be part of Easter brunch!
bellini says
April 20, 2011 at 1:39 pmI'm so glad you enjoyed my creation Kevin. I would highly recommend Rose Murrays Roasted Tomato Clafouti too. It is perfect for this time of year:D
bellini says
April 20, 2011 at 1:41 pmI am so glad you enjoyed my creation Kevin. I would highly recommend Rose Murrays Roasted Tomato Clafouti as well if you're wanting to try savory clafoutis.Her recipe is what turned me on to the savoury side of things.
Sri says
April 20, 2011 at 3:00 pmCool, looks like a very tasty and healthy dish which could be eaten any time of the day. And so simple to prepare too.
Beauty is, the onions and spinach can be replaced by so many other veggies.
d.liff @ yelleBELLYboo says
April 20, 2011 at 3:03 pmWhaaat that looks like cheesy goodness to me!!!
kelley says
April 20, 2011 at 4:11 pmThis look so insanely delicious, I don't even no where to start!
Jasmin Adili says
April 20, 2011 at 4:28 pmLovve it! I would like to try it sometime! Check out my blog!
cakesensation.blogspot.com
Cheers
JC says
April 20, 2011 at 4:38 pmMmmm.. this looks so delicious! I will definitely be coming back to this one!
Shu Han says
April 20, 2011 at 5:28 pma savoury clafoutis? thats so creative! looks really fantastic and i'll be trying this soon!
also, I'm new to food blogging, and am wondering how to add that column of "seasonal ideas" links with thumbnails.. i would love to be able to choose some recipes to feature on my site and it'd be a great great help if you coudl give me some tips. I love your site and how easy it is to navigate! (:
Helene says
April 20, 2011 at 8:14 pmAlways nice to add feta to any dish. Happy Easter week-end!
penandra says
April 20, 2011 at 8:15 pmThis is also delicious in individual ramekins . . . do all the prep up to putting into the dish, then divide up between ramekins, pour the egg and cheese over the top and put on a cookie sheet to bake! One of my favorites when I have company for brunch — and really delightful eaten out on the back deck on a warm spring/summer Sunday morning with feet up, enjoying the paper and a cup of tea!
Rocky Mountain Woman says
April 20, 2011 at 8:25 pmSpanikopita is one of my very favorite foods in the world…
must try this!
a-man says
April 20, 2011 at 8:34 pmlooks delicious… nice recipe… thank you for posting.
a-man
Nutritional Supplement for Children says
April 21, 2011 at 8:36 amAwesome recipe!!! would like to try this week end.
Kitchen clearance says
April 23, 2011 at 11:42 amIn fact it looks amazing! Spinach and feta and perfect for Easter I love it.I always love spinach. It is very helpful for eye sight.
Kitchen clearance
Mark says
April 24, 2011 at 12:13 amAwesome dish. I've been trying to eat as much spinach as I can lately. This will be added to the dinner menu this week. Thanks!
Margo says
April 26, 2011 at 4:15 pmI made this for our Easter celebration, as I was looking for a light, vegetarian option to serve. It went together easily, and everyone loved it. Thanks!
The Mistress of Spices says
April 26, 2011 at 5:50 pmI've never heard of a savory clafouti, but this sounds amazing! The combo of spinach, dill and feta is always a winner, and that definitely seems to be the case in this dish. I can't wait to try it!
Kelsey says
April 27, 2011 at 5:31 pmit's funny that you mention spanikopita because I was surprised when you said this was French! lol I love spanikopita.
Anonymous says
April 30, 2011 at 10:12 pmRight this minute my savoury clafouti is in the oven, can't wait to try it! I've substituted arugula/rocket for spinach, and added some bacon and fresh green chilies into the saute, and am anxiously awaiting the result. Thanks so much for such a clever and inspiring blog.
mrshendo
Knitterwockey says
May 5, 2011 at 1:24 pmI made this today for a work breakfast and it was a total hit with my co-workers! I added some mushrooms since I had those hanging around in my fridge but kept the recipe the same otherwise. It is delicious!
Elena says
June 14, 2011 at 12:20 pmI made this today and it was really delicious! Thanks for sharing!
Michelle V says
January 3, 2013 at 1:09 amThank you for your healthy recipes, Kevin. I have made quite a few of your breakfast recipes for my 6 and 10 year old girls. I hope to see more Indian recipes in 2013? Happy New Year!
Anonymous says
August 18, 2014 at 4:11 pmThis tasted a lot like spanakopita—YUM! I used kale & collard greens instead of spinach and I completely forgot to add the milk. It was still excellent! (not so great leftover though, surprisingly)
Penwiper says
September 2, 2014 at 2:58 amTasted great– made this tonight for a light supper and served it with a pasta salad. Changes: I added one egg, two chopped chicken breasts, and I did not have any mozzarella. It took it about 15 minutes longer to cook, but my oven is wacky so take that with a grain of salt, although the moisture in the chicken breasts probably had something to do with that too.
libris says
April 8, 2017 at 9:58 pmI found this recipe last week and made it the next day (after buying fresh dill). It is fantastic – like a crustless quiche and so flavourful. I won't confess how much if it I ate at one sitting.
At higher elevations you may need a longer baking time; I watched it carefully until it was puffy and golden as you advised. Thanks Kevin.
kevin says
April 11, 2017 at 2:22 pmlibris: I'm glad you enjoyed it!
lagatta à montréal says
September 7, 2017 at 11:42 amThe difference between a clafoutis and a quiche is that clafoutis mixture contains some flour. Traditionally a clafoutis is a dessert (not overly sweet) made with cherries, unpitted in the traditional version.
I imagine that a non-gluten flour can be substituted for wheat flour if serving to people with coeliac disorder or gluten intolerance.
This time of year I like making a slightly-sweet clafoutis with susini (small, dark Italian plums).
Though not traditional, there are many savoury clafoutis nowadays. clafoutis salé in French. Asparagus is good, in season.
WWCook says
October 28, 2018 at 5:14 amMy family & I loved your savoury clafoutis, especially with the Greek combination of spinch and feta cheece. I used Kasseri cheese, I already had in my fridge. Can hardly wait to make this delicious dish for company. Thanks for posting.