Spanakopita Baked Eggs
These Spanakopita Baked Eggs take their cue from the beloved Greek dish, featuring a delicious spinach mixture crafted with sautéed onions, vibrant fresh dill, and creamy feta. Instead of being wrapped in pastry, this delightful dish is baked to perfection with eggs, creating a harmonious blend of flavors that pays homage to the classic Spanakopita.
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Ingredients
- 1-1/2 lbs frozen spinach
- 1/2 cup chopped scallions
- 1/2 cup chopped dill
- 3/4 cup crumbled feta
- Juice of 1 lemon
- Black pepper
- 4 large eggs
- 1 tsp kosher salt
- 1 tsp olive oil
- 1/2 medium yellow onion
Instructions
- 1
Begin by preheating your oven to 375°F (190°C).
- 2
Take the spinach and gently squeeze out the excess moisture—there's no need to eliminate all the water; a bit remaining is acceptable and will evaporate during baking.
- 3
Place a large oven-safe skillet on the stove over medium-high heat. Once it’s heated, pour in 1 teaspoon of olive oil, then add the onion along with 1/2 teaspoon of salt. Sauté for about 3 to 5 minutes until the onion is soft and translucent.
- 4
Incorporate the scallions, stirring continuously, and cook for approximately 1 minute, or until they begin to soften.
- 5
Stir in the spinach, dill, 1/2 cup of feta cheese, lemon juice, the remaining 1/2 teaspoon of salt, and some pepper, mixing until everything is evenly distributed and warmed through. Remove the skillet from the heat.
- 6
Create four small indentations in the mixture, crack an egg into each one, and sprinkle a pinch of salt and pepper over the eggs.
- 7
Sprinkle the remaining 1/4 cup of feta cheese on top of the spinach mixture.
- 8
Carefully place the skillet on the middle rack of the oven and bake until the egg whites are firm, which will take between 8 to 13 minutes, depending on how you like your eggs.
Nutrition Information
Notes & Tips
- Prep time is based on spinach already being thawed.