Baked Eggs with Spinach and Feta
An egg sunny side up over a bed of spinach lightly sautéed in olive oil and sprinkled with feta.
Eggs are a such a great food and as I’ve mentioned before, eggs in Greek cuisine were not necessarily a food for breakfast, but rather a convenient food that was consumed as a quick dinner. This particular dish is one of those recipes that can be consumed all times of the day using traditional Mediterranean ingredients. An egg sunny side up over a bed of spinach lightly sautéed in olive oil and sprinkled with feta. This dish is so easy and filling, you won’t be hungry for hours. I use plenty of fresh spinach as it pretty much shrinks when you heat it. This dish contains about 3 cups fresh spinach per person, that fulfills three servings of veggies in just one meal. You also get filling protein from the egg and the feta, and some good fat from the olive oil which also helps in the absorption nutrients from the spinach.
The secret to these simple dishes is always good quality ingredients. I love using fresh spinach and organic eggs and of course real feta and extra virgin olive oil.
This recipe is for one, but you can easily double or triple the ingredients and use a larger baking dish.
You May Also Like These Egg Recipes
- Spinach Casserole with Feta and Crunchy Topping
- Greek Omelette with Feta Cheese and Fresh Mint
- Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas
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Baked Egg with Spinach and Feta
Ingredients
- 3 teaspoons olive oil
- 3-4 cups fresh spinach washed
- 1 whole egg
- 1 ounce crumbled feta
- salt/pepper
Instructions
- Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)
- In a pan heat 1 teaspoon olive oil and sauté spinach for 2-3 minutes.
- Place spinach in a small heatproof ceramic casserole dish and add the other 2 teaspoons of olive and blend.
- Crack an egg over the spinach, sprinkle with feta and add salt and pepper for taste.
- Bake for about 18-20 minutes.
- Serve warm.
Photo by Elena Paravantes© All Rights Reserved
Could this also be made with kale. I generally don’t buy spinach, because it doesn’t hold well in the fridge. But I do buy kale.
Marvelous. Fun and quick to make. I had it on a bed of leftover couscous, and for the oil I used chili oil I made (extra virgin olive oil and cayennes) as I too like spicey. A simple dish that leaves you feeling sated and well-nourished. Loved this, highly recommend.
I’m making this recipe right now, but I have a question. Should the casserole dish be covered? Thank you!
Simply delicious!!! Thank you, Elena! I’m so happy I can eat spinach again!!!
Used my mini-skillet (enameled cast iron) to cook totally stovetop on low. Perfect! Only one vessel to clean, plus I was better able to keep my egg at the softer stage I prefer. Next, it will be “breakfast for dinner” with a salad or a marinated vegetable.
Excellent idea. I was worried I wouldn’t have a small enough casserole or oven-friendly dish, but cast iron is a good pick. I agree, also hate having to do more dishes than what is necessary!
Love the simplicity of eating well and not sacrificing taste!! I would love to have you as a guest lecturer. Please contact me if you are interested.
I can’t easily get hold of fresh spinach. How would I cook it using frozen?
Where is the nutritional breakdown of your recipes?
I will be having this for dinner tonight, I didn’t even like eggs prior to this recipe. Thank you so much for creating the challenge. I started in January, and have been following the recipes you’ve provided or the recipes in your Mediterranean Cookbook for Beginners and have successfully lost 55 pounds so far this year. I’m on track to reach my goal of -100 pounds this year. I love the stories you share about the recipes but more than that I appreciate the information from your dietician’s lens. For the most part the recipes are easy to follow, easy to prepare, delicious and filling.
Thank you so much Kate! Congratulations on the weight loss! That is amazing!
I purchased your book, The Mediterranean Diet Cookbook for Beginners. Are any of these recipes in your book? I’ve been copying your recipes for this challenge by writing them down on paper.
You said that my request for air fryer cooking of your recipes, was asked by me before. I don’t recall it, so can you tell me where I can find the answer? Thank you. Linda
Absolutely as you described…filling and oh so tasty. I just finished eating this for a late lunch. I added in sauteed onion and diced roasted red peppers and sprinkled the egg with pepper and oregano. After eating it, it left me wanting more; definitely worth making over and over!!! Thanks for such light and filling meals!!
I made this yesterday, it was delicious!
On the issue of measuring – it does help me (at least) when you use cups: I know how to measure dry or liquid that way, so everything goes smoothy. Thanks for making all of this Greek eatings stuff reasonably simple and easy. I love it.
Thank you Dennis for your input!
love the recipes but the obsession with using cups as a measure for everything is balmy. How do you get spinach in a cup? Big cup or small cup – lots of spinach or not much.. How about 300gms of spinach or 4oz of spinach then we would all know how to make what you have clearly made well and looks great.
:-))
Hi Nick,
As I have explained to a previous comment: A standard cup has a volume 8-9 ounces or 240-250 ml. Regardless of the weight, if I say 1 cup of rice, that means I have already weighed it and translated into cup form for ease. I find that using cups makes the recipe easier for most people, rather than weighing every ingredient.
I made for breakfast today. Very good. I did add a bit of hot sauce to top. Hard for me to eat eggs without it.