These Baked Eggs are inspired by the Greek spinach pie Spanakopita using the same flavorful spinach filling, only baked with eggs.
Spanakopita Baked Eggs
This Spanakopita Baked Egg dish is a low-carb take on the classic spanakopita without the phyllo dough. I think this makes a lovely spring dish for breakfast or brunch, but really, it’s wonderful any time of day. For a fun appetizer Spanakopita, try my Mini Greek Spinach Pies, and for a crustless pie version you’ll love this Crustless Spinach and Feta Pie.
How is spanakopita pronounced?
Spanakopita is pronounced “Spa-nah-koh-pee-tah.”
What to serve with this
If you’re serving this spanakopita baked eggs for breakfast, it’s great on its own, or you could add some fruit or breakfast potatoes.
If eating it for dinner, this egg dish would be a great entrée served with a Greek salad and pita bread or a side dish paired with grilled salmon or chicken.
Ingredient Tips:
- The spinach only needs to be about 90% thawed as the rest will happen while cooking. You can thaw it one of four ways:
- Overnight in the fridge
- In the microwave
- In a bowl of cold water for a few minutes
- Blanched in boiling water and rinsed with cold water
- I like to add salt to the onions right away to draw out the water — it helps them cook a little quicker when there’s not much oil.
- I use Diamond Crystal, the least salty kosher salt. This recipe uses one teaspoon of salt, but you can cut back if you’re on a low-sodium diet. The lemon juice also helps bring out the flavors in this egg bake.
More Greek Recipes You’ll Love:
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.
- 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
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Preheat the oven to 375F degrees.
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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.
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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.
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Add the scallions and cook, stirring constantly, until just starting to soften, about 1 minute.
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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.
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Make four wells in the top, crack an egg into each, and season each with a little salt and pepper.
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Top spinach with remaining 1/4 cup Feta.
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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.
Prep time is based on spinach already being thawed.
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
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3