Description
These Baked Eggs are inspired by the Greek spinach pie Spanakopita using the same flavorful spinach filling, only baked with eggs.
Yield: 4servings | Serving Size: 1egg with 1/4 of the spinach
Ingredients
1-1/2lbsfrozen spinach, thawed [24 ounces]
1tspolive oil
1/2medium yellow onion, thinly sliced [1 1/2 cups]
1tspkosher salt
1/2cupchopped scallions , [3-5 scallions depending on the size]
1/2cupchopped dill
3/4cupcrumbled feta
Juice of 1 lemon
Black pepper, to taste
4large 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.
Last Step:
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Notes
Prep time is based on spinach already being thawed.
Nutrition
Serving: 1egg with 1/4 of the spinach, Calories: 198kcal, Carbohydrates: 13.5g, Protein: 15g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 205mg, Sodium: 703.5mg, Fiber: 6g, Sugar: 3g
