This baked egg is inspired by Greek spinach pie using the same delicious spinach filling, baked with eggs only.
Spankopita eggs are baked
This Spanakopita Baked Egg Dish is a low-carb dish that takes the classic Spanakopita without phyllo dough. I think this makes a lovely spring dish for breakfast or lunch, but really, it’s great any time of the day. For a Spanakopita appetizer, try my own Small greek spinach pancakes, And for a crustless pie version you’ll love this Spinach and Feta Pie.
How to pronounce spanakopita?
Spanakopita is pronounced “Spa-nah-koh-pee-tah”.
What do you serve with this
If you serve Spankopita baked eggs for breakfast, it’s great on its own, or you can add a little more fruit or Breakfast potatoes.
If you eat it for dinner, this egg dish will be a great main dish served with plate Greek salad And pita bread or a side dish Grilled salmon or chickens.
Tips for ingredients:
- Spinach needs only about 90% of the ice to thaw because the rest will happen during cooking. You can dissolve it in one of four ways:
- Overnight in the fridge
- In the microwave
- In a bowl of cold water for a few minutes
- Boil in boiling water and rinse with cold water
- I like adding salt to onions right away to draw water out of them – it helps them cook faster when there’s not much oil.
- I use diamond crystal, which is the least salty kosher salt. This recipe uses a teaspoon of salt, but you can cut back on it if you are on a low-sodium diet. Lemon juice also helps bring out the flavors in this egg baking.
More Greek recipes you’ll love:
Spankopita eggs are baked
This baked egg is inspired by the Greek Spanakopita Baked Eggs, using the same delicious spinach filling cooked with onions, fresh dill and feta as an egg-only baked base.
- 1-1 / 2 pound Frozen spinachAnd the Melt [24 ounces]
- 1 Teaspoon olive oil
- 1/2 Medium yellow onionAnd the Thin slices [1 1/2 cups]
- 1 Teaspoon Kosher salt
- 1/2 Glass Chopped green onions And the [3-5 scallions depending on the size]
- 1/2 Glass Chopped dill
- 3/4 Glass Vita collapsed
- Juice of 1 lemon
- black pepperAnd the To savor
- 4 Large eggs
Preheat oven to 375 degrees Fahrenheit.
Squeeze out most of the water from the spinach, but you don’t have to go crazy – a little bit of the remaining water is fine and it will cook in the oven.
Heat a large oven skillet over medium-high heat. When it is hot, add 1 teaspoon olive oil, then add onions and ونصف teaspoon salt, and leave it until soft and transparent, 3 to 5 minutes.
Add green onions and cook, stirring constantly, until soft, for about a minute.
Add spinach, dill, cup feta, lemon juice, 1/2 teaspoon salt and pepper and mix until well combined and heated well. Lifted from the fire.
Make four wells on top, slice an egg into each, and season each with a little salt and pepper.
Put on the spinach a quarter cup of the remaining feta.
Carefully move the skillet to the middle rack and bake until the egg whites are soft, 8 to 13 minutes, depending on your liking.
Preparation time depends on which spinach is already thawed.
service: 1An egg with a quarter of spinachAnd the Calories: 198CaloriesAnd the Carbohydrates: 13.5GAnd the protein: 15thGAnd the Fat: 11GAnd the Saturated fat: 5GAnd the Cholesterol: 205MgAnd the sodium: 703.5MgAnd the the basic: 6GAnd the sugar: 3G
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Dots: 3