I made this recipe after seeing it on TikTok, and I devoured it for breakfast every day until it was gone.  I love spanakopita and this crustless version was exactly the flavor and consistency I was familiar with but without all the phyllo + butter.  I did not miss the crunchy phyllo dough, because the feta and dill is where all the flavor is!  You might be questioning all the dairy since I don’t eat a lot of it.  I do favor goat and sheep dairy because it’s easier to digest than cow, so I recommend you seek out goat or sheep feta. Cow feta is bland and dry anyway. You can also sub in goat gouda for the mozzarella and omit the Parmesan or swap in Pecorino (a sheeps milk cheese) for the Parmesan. My point is that it’s easy to make this vegan, egg-free, or cow’s milk-free. I am also going to use this formula and swap in other vegetables or leftovers!

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