Spanakopita Egg Cups
All the flavors of spanakopita baked into easy, crustless egg cups — spinach, feta, dill, and flaky phyllo topping. A protein-rich Mediterranean breakfast or lunch.
- Total time
- 30 min
- Servings
- 2
- Calories
- 280
- Protein
- 18g
greekvegetarianeggsspinachfetabakedmediterranean
Ingredients
- 4 piece eggs
- 150 g frozen spinach, thawed and squeezed
- 80 g feta cheese, crumbled
- ½ piece onion, diced
- 1 piece garlic clove
- 2 tbsp fresh dill
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 190°C (375°F). Grease 4 muffin cups generously with olive oil.
- 2
Sauté onion and garlic in olive oil until soft, about 4 minutes. Add spinach, dill, salt, and pepper. Cook 2 minutes until any moisture evaporates.
- 3
Divide spinach mixture among the 4 muffin cups. Top each with crumbled feta. Crack an egg gently into each cup.
- 4
Bake 18-20 minutes until whites are set but yolks are still slightly runny. Serve warm.
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