This is a vegetarian dish from the Mediterranean or more specific Greece.
I bought some Bulgarian sheep feta in my Turkish Supermarket. It was a bit on the strong side and smelled and tasted a lot of sheep. Well, I would recommend to buy a less strong brand of feta. I wont use it again.
But non the less the dish is something to go to midweek, it is fresh, light and very tasty.
I served it with the pasta that looks like rice, called Kritharaki, Risoni or Arpa Sehriye. I had an open package of Arpa Sehriye and a full package of Kritharaki in storage. So the open package won.
Use frozen or fresh spinach, it depends what you get.
recipe for 2:
300 g feta
3 tbsp flour
5 tbsp breadcrumbs
500 g spinach
8 cocktail tomatoes
1 spring onion
1 small onion
2 cloves of garlic
1/2 red chili
2 tbsp of olive oil
200 g pasta
salt, pepper, nutmeg
200 ml veg oil
Start the pan with onion, garlic and chili in oil and add the spinach to defrost it.
Cook the pasta.
Use some of the pasta water and add that to the spinach, when nearly defrosted add the cut up tomatoes, season.
Pannier the cheese and heat up the veg oil on medium heat, fry the cheese on both sides, do not let it go to dark!