Solo: Bacon & Spinach Bake

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Solo: Bacon & Spinach Bake

Spinach and feta in a bake with nutmeg and bacon. Served with a fresh tomato, caper and basil salad.

Ingredients to serve 1

  • 125g x chunky cottage cheese
  • 25g x Fairview feta – crumble
  • 75g x streaky bacon – cut into 2cm pieces
  • 50g x swiss chard – chop roughly
  • ¼ x onion – cut into strips
  • ½ clove x garlic – crush, peel and chop finely
  • ⅛ tsp x nutmeg
  • 1 x egg – beat lightly (from your pantry)
  • 1 x tomato – dice (1cm)
  • 3g x fresh basil – tear leaves
  • ¼ tbsp x capers – rinse and chop roughly
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)


Step 1

Preheat the oven to 190°C. Prepare all ingredients as indicated above.

Step 2

Place a pan on a medium-high heat. Drizzle in a little olive oil and fry the onion and bacon for 5 minutes, until golden. Mix in the garlic and cook for another minute. Set this mixture aside in a bowl.

Step 3

Place the same pan back on a medium heat. Add the spinach and a drop of water and cook until wilted, about 1-2 minutes. Place the wilted spinach in a sieve and using a wooden spoon try and squeeze as much water out of the spinach as possible.

Step 4

In a bowl mix together the onion and bacon mixture with the cottage cheese, spinach, nutmeg and HALF the feta. Season with salt and pepper. Transfer all to a casserole dish and top with the lightly beaten egg. Spread the egg with a back of a spoon so it covers the whole top of the mixture. Then scatter the rest of the feta on top of the egg. Bake for 25-30 minutes, until golden.

Step 5

Mix the tomato, capers and basil and dress with a drizzle of olive oil and season generously with salt and pepper.

Step 6

Serve the bacon and spinach bake with a spoonful of tomato and caper salad.