These baked eggs draw their inspiration from the classic Greek spinach pie, spanakopita. They use the same bright, savory spinach-feta filling—onions, scallions, fresh dill, lemon, and salty feta—then finish in the oven with eggs nestled on top. The result is a flavorful, low-carb dish that works beautifully for breakfast, brunch, lunch, or a light dinner.
Spanakopita Baked Eggs
This spanakopita-inspired baked eggs recipe keeps all the familiar Mediterranean flavors of the classic pie but skips the phyllo for a simpler, lower-carb version. The spinach and herbs make a bright base while the feta adds creaminess and salt; cracking eggs on top and baking briefly gives tender whites and silky yolks. It’s an easy, crowd-pleasing dish that can be scaled up for a group or kept small for a weekday meal.
How is spanakopita pronounced?
Spanakopita is pronounced “Spa-nah-koh-pee-tah.”
What to serve with this
For breakfast or brunch, serve these baked eggs with sliced fresh fruit or roasted breakfast potatoes to round out the plate. For a dinner entrée, pair the eggs with a crisp Greek-style salad and warm pita, or serve alongside simply grilled fish or chicken for a Mediterranean-inspired meal.
Ingredient Tips
- Frozen spinach: You only need the spinach mostly thawed—about 90% is fine. Any remaining moisture will cook off in the oven. To thaw: leave overnight in the fridge, microwave briefly, soak in cold water for a few minutes, or blanch quickly in boiling water and rinse with cold water.
- Onions: Salt the onions as they cook to draw out moisture and help them soften more quickly when using little oil.
- Salt: Diamond Crystal kosher salt is less salty by volume than other salts, so adjust to taste if using a different brand. If you limit sodium, reduce the added salt and rely on lemon and herbs for brightness.
- Lemon juice: A squeeze of lemon helps lift the flavors and balances the richness of the feta and eggs.
Variations and substitutions
Use fresh spinach if preferred—sauté it briefly until wilted and drain well before combining with the other ingredients. If you don’t have dill, parsley makes a good substitute. For a milder cheese, try ricotta blended with a little grated parmesan in place of some or all of the feta. Add a pinch of red pepper flakes for heat or a few kalamata olives for extra Mediterranean character.
Storage and reheating
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or in a skillet over low heat to avoid overcooking the eggs; when reheating, you can crack fresh eggs on top and warm until the whites set to refresh the dish.
More Greek recipes you’ll love
- Greek pasta salad
- Greek chicken meal-prep rice bowls
- Chickpea Greek salad
- Greek mac and cheese
- Greek seven-layer dip
Spanakopita Baked Eggs
Summary: Savory spinach cooked with onions, scallions and dill, mixed with crumbled feta and lemon, then topped with eggs and baked until the whites are set. A quick, flavorful dish inspired by spanakopita.
Prep: 10 mins Cook: 25 mins Total: 35 mins
Yield: 4 servings Serving size: 1 egg with 1/4 of the spinach
Ingredients
- 1 1/2 lbs frozen spinach, thawed (about 24 ounces)
- 1 tsp olive oil
- 1/2 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 1 tsp kosher salt, divided
- 1/2 cup chopped scallions (about 3–5 scallions)
- 1/2 cup chopped fresh dill
- 3/4 cup crumbled feta, divided
- Juice of 1 lemon
- Black pepper, to taste
- 4 large eggs
Instructions
- Preheat the oven to 375°F (190°C).
- Squeeze most of the water from the thawed spinach; a little moisture is fine and will finish cooking in the oven.
- Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon olive oil, then the sliced onion and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onion is tender and translucent, about 3 to 5 minutes.
- Add the chopped scallions and cook, stirring, until they begin to soften, about 1 minute.
- Add the spinach, chopped dill, 1/2 cup of the crumbled feta, lemon juice, the remaining 1/2 teaspoon salt, and black pepper. Stir until well combined and heated through. Remove the skillet from the heat.
- Make four small wells in the spinach mixture. Crack an egg into each well and season each egg with a little salt and pepper.
- Sprinkle the remaining 1/4 cup feta over the top.
- Carefully transfer the skillet to the center rack of the oven and bake until the egg whites are set but the yolks are still soft, about 8 to 13 minutes depending on oven and preference.
- Remove from the oven and let rest for a minute before serving.
Notes
Prep time assumes the spinach is already thawed. Adjust baking time for firmer yolks or if you prefer fully set eggs.
Nutrition (per serving)
Calories: 198 kcal; Carbohydrates: 13.5 g; Protein: 15 g; Fat: 11 g; Fiber: 6 g. Sodium will vary depending on the salt and feta used.