Spanakopita Baked Eggs
These Baked Eggs are inspired by the Greek spinach pie Spanakopita Baked Eggs using the same flavorful spinach filling, cooked with onions, fresh dill, and feta as a base only baked with eggs.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 198 kcal | Sugar | 3 g |
| Carbs | 14 g | Cholesterol | 205 mg |
| Protein | 15 g | Sodium | 704 mg |
| Fat | 11 g | Fiber | 6 g |
| Sugar | 3 g | ||
| Cholesterol | 205 mg | ||
| Sodium | 704 mg | ||
| Fiber | 6 g |
Prep Time: 10 min Cook Time: 25 min Total Time: 35 min
Ingredients
1-1/2 lbs frozen spinach, thawed [24 ounces]
1 tsp olive oil
1/2 medium yellow onion, thinly sliced [1 1/2 cups]
1 tsp kosher salt
1/2 cup chopped scallions , [3-5 scallions depending on the size]
1/2 cup chopped dill
3/4 cup crumbled feta
Juice of 1 lemon
Black pepper, to taste
4 large eggs
Instructions
Preheat the oven to 375F degrees.
Squeeze most of the water out of the spinach, but you don’t have to go crazy—a little water left is fine and will cook off in the oven.
Heat a large ovenproof skillet over medium-high heat. When hot, add 1 tsp olive oil, then add the onion and 1/2 tsp salt, and cook until tender and translucent, 3 to 5 minutes.
Add the scallions and cook, stirring constantly, until just starting to soften, about 1 minute.
Add the spinach, dill, 1/2 cup feta, lemon juice, remaining 1/2 tsp salt, and pepper and mix until everything is well-combined and heated through. Remove from the heat.
Make four wells in the top, crack an egg into each, and season each with a little salt and pepper.
Top spinach with remaining 1/4 cup Feta.
Carefully transfer the skillet to the middle rack and bake just until the egg whites are set, 8 to 13 minutes, to your desired liking.