Griechischen Spinatpastete Spanakopita - Ölich

Greek Spinach Pie Spanakopita

These baked eggs were created in inspiration from the Greek spinach pie spanakopita - baked eggs with the same tangy spinach filling, cooked with onions, fresh dill and feta as a base.


1-1 / 2 lbs frozen spinach, thawed.

1 tsp Ölich olive oil

1/2 medium yellow onion, thinly sliced [1 1/2 cups]

1 tsp. Ölich Aegean sea salt

1/2 cup chopped shallots , [3-5 shallots depending on size].

1/2 cup chopped dill

3/4 cup crumbled feta

Juice of 1 lemon

Black pepper, to taste

4 large free range eggs


  • 1
    Preheat the oven to 180°C degrees.
  • 2
    Squeeze most of the water out of the spinach, but these should not be crushed—a little water is still fine.
  • 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 soft and transparent - 3 to 5 minutes.
  • 4
    Add the shallots and cook them, stirring constantly, until they just 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 well combined and heated. Remove from heat.
  • 6
    Make four wells on top, crack one egg each and season each with a little salt and pepper.
  • 7
    Top spinach with remaining 1/4 cup feta.
  • 8
    Carefully place the pan on the middle rack and wait until the egg whites are 8 to 13 minutes to your liking.

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