These baked eggs are inspired by the Greek spinach pie, spanakopita, which uses the same aromatic spinach filling that is only baked with eggs.
Spanakopita baked eggs
This Spanakopita Baked Egg Dish is a low-carbohydrate variant of the classic Spanakopita without phyllo batter. I think this is a nice spring dish for breakfast or brunch, but it is really wonderful at any time of the day. For a fun starter, try spanakopita my Greek mini spinach cakes, and for a crustless cake version, you’ll love this crustless spinach and feta cake.
How is Spanakopita pronounced?
Spanakopita is pronounced “Spa-nah-koh-pee-tah”.
What to serve
Serving these spanakopita eggs for breakfast is great on its own, or you can add fruit or breakfast potatoes to it.
If you eat it for dinner, this egg dish makes a great starter to serve with a Greek salad and flatbread or a side dish with grilled salmon or chicken.
- The spinach only needs to be about 90% thawed, as the rest happens when it is cooked. You can thaw it in four ways:
- Overnight in the refrigerator
- In the microwave
- In a bowl of cold water for a few minutes
- Blanched in boiling water and rinsed with cold water
- I like adding salt to the onions right away to get the water out – it helps them cook a little faster if there isn’t a lot of oil.
- I use Diamond Crystal, the least salty kosher salt. This recipe uses a teaspoon of salt, but you can cut down if you are on a low-sodium diet. The lemon juice also helps to bring out the flavors in this egg casserole.
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Spanakopita baked eggs
Preparation time: 10 min
Cooking time: 25th min
Total time: 35 min
These baked eggs are inspired by the Greek spinach pie Spanakopita Baked Eggs, which uses the same aromatic spinach filling and is baked with eggs only with onions, fresh dill and feta as a base.
- 1-1 / 2 lbs frozen spinach, thawed [24 ounces]
- 1 TL olive oil
- 1/2 medium yellow onion, thinly cut [1 1/2 cups]
- 1 TL kosher salt
- 1/2 Cup chopped green onions , [3-5 scallions depending on the size]
- 1/2 Cup chopped dill
- 3/4 Cup crumbled feta
- Juice of 1 lemon
- Black pepper, taste
- 4th Big eggs
Preheat the oven to 375F degrees.
Squeeze most of the water out of the spinach, but don’t need to go crazy – a little water is fine and will boil off in the oven.
Heat a large ovenproof pan over medium-high heat. When it’s hot, add 1 teaspoon of olive oil, then add the onion and 1/2 teaspoon of salt and cook for 3 to 5 minutes until tender and translucent.
Add the spring onions and cook, stirring constantly, for about 1 minute until they just start to soften.
Add the spinach, dill, 1/2 cup feta, lemon juice, remaining 1/2 teaspoon salt and pepper and mix until everything is well mixed and heated through. Take off the stove.
Make four indentations at the top, crack one egg at a time and season each with a little salt and pepper.
Top the spinach with remaining 1/4 cup feta.
Carefully transfer the pan to the center rack and bake until the egg whites are set to your liking, 8 to 13 minutes.
The prep time is based on the already thawed spinach.
Portion: 1Egg with 1/4 of the spinach, Calories: 198kcal, Carbohydrates: 13.5G, Protein: 15thG, Fat: 11G, Saturated fatty acids: 5G, Cholesterol: 205mg, Sodium: 703.5mg, Fiber: 6thG, Sugar: 3G
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Posted March 22, 2021 by Gina
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