These Baked Eggs are motivated by the Greek spinach pie Spanakopita utilizing the very same tasty spinach filling, just baked with eggs.

egg with runny yolk and spinach.
Spanakopita Baked Eggs

This Spanakopita Baked Egg meal is a low-carb take on the traditional spanakopita without the phyllo dough. I believe this makes a charming spring meal for breakfast or breakfast, however actually, it’s fantastic whenever of day. For an enjoyable appetiser Spanakopita, attempt my Mini Greek Spinach Pies, and for a crustless pie variation you’ll enjoy this Crustless Spinach and Feta Pie.

baked eggs with spinach.

How is spanakopita noticable?

Spanakopita is noticable “Spa-nah-koh-pee-tah.”

What to serve with this

If you’re serving this spanakopita baked eggs for breakfast, it’s fantastic by itself, or you might include some fruit or breakfast potatoes.

If consuming it for supper, this egg meal would be an excellent entrée served with a Greek salad and pita bread or a side meal paired with grilled salmon or chicken.

Active Ingredient Tips:

  • The spinach just requires to be about 90% defrosted as the rest will occur while cooking. You can thaw it among 4 methods:
    • Overnight in the refrigerator
    • In the microwave
    • In a bowl of cold water for a couple of minutes
    • Blanched in boiling water and rinsed with cold water
  • I like to include salt to the onions immediately to extract the water — it assists them prepare a little quicker when there’s very little oil.
  • I utilize Diamond Crystal, the least salted kosher salt. This dish utilizes one teaspoon of salt, however you can cut down if you’re on a low-sodium diet plan. The lemon juice likewise assists draw out the tastes in this egg bake.

Spanakopita Baked EggsSpanakopita Baked Eggs

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Spanakopita Baked Eggs

198 Cals 15 Protein 13.5 Carbohydrates 11 Fats

Preparation Time: 10 minutes

Prepare Time: 25 minutes

Overall Time: 35 minutes

These Baked Eggs are motivated by the Greek spinach pie Spanakopita Baked Eggs utilizing the very same tasty spinach filling, prepared with onions, fresh dill, and feta as a base just baked with eggs.

  • 1-1/2 pounds frozen spinach, defrosted [24 ounces]
  • 1 tsp olive oil
  • 1/2 medium yellow onion, very finely sliced [1 1/2 cups]
  • 1 tsp kosher salt
  • 1/2 cup sliced scallions , [3-5 scallions depending on the size]
  • 1/2 cup sliced dill
  • 3/4 cup collapsed feta
  • Juice of 1 lemon
  • Black pepper, to taste
  • 4 big eggs
  • Preheat the oven to 375F degrees.

  • Squeeze the majority of the water out of the spinach, however you don’t need to go insane—a little water left is great and will prepare off in the oven.

  • Heat a big ovenproof frying pan over medium-high heat. When hot, include 1 tsp olive oil, then include the onion and 1/2 tsp salt, and cook up until tender and clear, 3 to 5 minutes.

  • Include the scallions and cook, stirring continuously, up until simply beginning to soften, about 1 minute.

  • Include the spinach, dill, 1/2 cup feta, lemon juice, staying 1/2 tsp salt, and pepper and mix up until whatever is well-combined and heated up through. Eliminate from the heat.

  • Make 4 wells in the top, break an egg into each, and season each with a little salt and pepper.

  • Leading spinach with staying 1/4 cup Feta.

  • Thoroughly move the frying pan to the middle rack and bake simply up until the egg whites are set, 8 to 13 minutes, to your preferred taste.

Preparation time is based upon spinach currently being defrosted.

Serving: 1egg with 1/4 of the spinach, Calories: 198kcal, Carbohydrates: 13.5g, Protein: 15g, Fat: 11g, Hydrogenated Fat: 5g, Cholesterol: 205mg, Salt: 703.5mg, Fiber: 6g, Sugar: 3g

Blue Smart Points: 3

Green Smart Points: 5

Purple Smart Points: 3