Spanakopita Skillet Baked Eggs

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Spanakopita Skillet Baked Eggs

Yield: 3-4

Author: Madeline King

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Spanakopita is easily one of my favorite dishes. It transforms spinach and makes eating copious amounts incredibly delicious! I find it is more of a side, though, as there isn’t much protein to it. I thought, why not add some? These Baked Eggs are inspired by the Greek spinach pie and provide high quality protein from our pasture-raised eggs. Enjoy the flavorful, herbaceous briny filling complemented by rich, runny over-easy eggs.

Ingredients

• 1-1/2 lbs frozen spinach, thawed
• 1 tsp Boyajian Olive Oil
• 1/2 medium yellow onion, thinly sliced
• 1 tsp Maine Sea Salt
• 1/2 cup chopped scallions
• 1/2 cup chopped dill
• 3/4 cup crumbled local feta
• Juice of 1 lemon
• black pepper, to taste
• 5 local eggs

Instructions

1. Preheat the oven to 375F degrees.
2. Squeeze most of the water out of the spinach (a little water left is fine — it will cook off).
3. Heat a large ovenproof skillet over medium-high heat. When hot, add 1 tsp olive oil, then add the onion and 1/2 tsp salt, and cook until tender and translucent, 3 to 5 minutes.
4. Add the scallions and cook, stirring constantly, until just starting to soften, about 1 minute.
5. Add the spinach, dill, 1/2 cup feta, lemon juice, remaining 1/2 tsp salt, and pepper and mix until everything is well-combined and heated through. Remove from the heat.
6. Make five wells in the top, crack an egg into each, and season each with a sprinkle of salt and pepper.
7. Top spinach with remaining 1/4 cup Feta. Transfer the skillet to the middle rack and bake just until the egg whites are set, 9 to 12 minutes, to your desired liking.