These Grilled Eggs are inspired by a Greek spinach Spanakopita that uses the same flavored spinach filling, baked only with eggs.
Spanakopita scrambled eggs
This Spanakopita is a low-carb dish based on the classic spanakopita without phyllo powder. I think this is a great spring dish for breakfast or brunch, but really, it’s great any time of the day. For a fun Spanakopita appetizer, give it a try Mini Greek spinach piesAnd for the shellless version, you’ll love this Spinach cake without peel and Feta cake.
How is Spanakopita pronounced?
Spanakopita is pronounced “Spa-nah-koh-pe-tah.”
Something to serve with this
- Spinach only needs to be thawed about 90% because the rest will take place during cooking. You can thaw in one of four ways:
- Overnight in the refrigerator
- In the microwave
- In a bowl of cold water for a few minutes
- Blanch with boiling water and rinse with cold water
- I like adding salt to onions right away to absorb less water – it helps to cook a little more quickly when there isn’t a lot of oil.
- I use Diamond Crystal, the least salty kosher salt. This recipe uses a teaspoon of salt, but you can cut it down if you are on a low-sodium diet. Lemon juice also helps give flavor to this scrambled egg.
Other Greek recipes you will love:
Spanakopita scrambled eggs
These scrambled eggs are inspired by the Spanakopita Baked Eggs Greek spinach egg cake that uses the same flavored spinach filling, cooked with onions, cumin and feta as a base toasted only with egg.
- 1-1 / 2 lbs frozen spinach, defrost [24 ounces]
- first teaspoon olive oil
- 1/2 medium yellow onions, thinly sliced [1 1/2 cups]
- first teaspoon kosher salt
- 1/2 the cup chopped scallions , [3-5 scallions depending on the size]
- 1/2 the cup it is chopped up
- 3/4 the cup The feta crumbled
- The juice of 1 lemon
- Black pepper, taste
- 4 large eggs
Preheat oven to 375F.
Squeeze most of the water out of the spinach, but you don’t need to boil it – a little water will be left and will cook in the oven.
Heat a large non-stick pan in an oven over medium to high heat. While still hot, add 1 teaspoon of olive oil, then add onions and 1/2 teaspoon of salt, cook until soft and clear, for 3 to 5 minutes.
Add scallions and cook, stirring constantly until soft starts, about 1 minute.
Add spinach, dill, 1/2 cup Feta, lime juice, remaining 1/2 teaspoon salt and pepper and mix until everything combines well and heat. Removed from heat.
Make four wells on the top, break one egg into each one, and season with a pinch of salt and pepper in each well.
Spinach top with 1/4 cup of Feta remaining.
Carefully switch the pan to the middle rack and bake only until the egg whites harden, 8 to 13 minutes, as you like.
The preparation time is based on thawed spinach.
Serve: firsteggs with 1/4 of spinach, Calories: 198kcal, Carbohydrates: 13.5g, Protein: 15g, Fat: 11g, Saturated fat: 5g, Cholesterol: 205mg, Sodium: 703.5mg, Fiber: 6g, Street: 3g
Blue Smart Score: 3
Green Smart Score: 5
Purple Smart Score: 3