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
If you’re serving this spanakopita baked eggs for breakfast, it’s great on its own, or you could add some fruit or breakfast potatoes. If eating it for dinner, this egg dish would be a great entrée served with a Greek salad and pita bread or a side dish paired with grilled salmon or chicken.
Ingredient Tips:
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
