I love green food. I always have. I was the kid who liked broccoli, spinach, squash, and brussel sprouts. My perfect quick meal is sauteed spinach with onions, olive oil, cheese, and 2 eggs. Basically the filling for Spanakopita, Greek spinach pie. Here is my version of a spinach pie using an almond flour pie crust.
I use feta cheese made from sheep’s milk, and sometimes it’s a combination of sheep and goat milk.
If you’re not eating Feta, you can sub with Parmesan cheese or dripped yogurt with added salt. To eat lactose-free cheese, use dripped yogurt that has been fermented for 24 hours, and then add about 1/4 teaspoon of salt to the cheese.
Many hard cheeses, including Swiss and cheddar, have little to no lactose (milk sugar) left in them by the time they are fully cultured. Sheep and goat cheeses are usually easier to tolerate when you are lactose intolerant.