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
- 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.
- It’s best 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:
- Greek Pasta Salad
- Greek Chicken Meal Prep Rice Bowls
- Chickpea Greek Salad
- Greek Mac and Cheese
- Greek 7 Layer Dip
Spanakopita Baked Eggs
- 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.