Spanakopita Baked Eggs
Ingredients
The base
-
¼
cup
extra-virgin olive oil
-
1
bunch
scallions, finely chopped
-
6
cloves
garlic, finely grated
-
¼
tsp.
crushed red pepper flakes
-
2
10-oz. packages
frozen spinach
-
¾
cup
heavy cream
The flavorings
-
Zest of 2
small
lemons
-
4
oz.
feta, crumbled
-
⅓
cup
finely chopped dill
-
½
tsp.
Diamond Crystal or ¼ tsp. Morton kosher salt
-
¼
tsp.
freshly ground black pepper
The eggs
For serving
Instructions
- Preheat the oven to 350°F and heat olive oil in a large cast-iron skillet over medium heat.
- Add scallions, garlic, and crushed red pepper flakes; cook until scallions soften.
- Add frozen spinach and heavy cream; cook until spinach is mostly thawed and combined with cream.
- Increase heat to medium-high, then add lemon zest, feta, dill, salt, and pepper; cook until feta melts and sauce thickens.
- Create small divots in the spinach mixture and crack eggs into them.
- Bake until egg whites are set but yolks are still jammy.
- Serve with additional feta, dill, and warm pitas.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
10g
Total protein
18g
Sodium
600mg
Cholesterol
370mg
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