Spanakopita Baked Eggs

These Baked Eggs are inspired by the Greek spinach pie Spanakopita Baked Eggs using the same flavorful spinach filling, cooked with onions, fresh dill, and feta as a base only baked with eggs.

Ingredients

• 1-1/2 lbs frozen spinach, thawed [24 ounces]
• 1 tsp olive oil
• 1/2 medium yellow onion, thinly sliced [1 1/2 cups]
• 1 tsp kosher salt
• 1/2 cup chopped scallions , [3-5 scallions depending on the size]
• 1/2 cup chopped dill
• 3/4 cup crumbled feta
• Juice of 1 lemon
• Black pepper, to taste
• 4 large eggs

Instructions

1. Preheat the oven to 375F degrees.
2. Squeeze most of the water out of the spinach, but you don’t have to go craze a little water left is fine and will cook off in the oven.
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 four wells in the top, crack an egg into each, and season each with a little salt and pepper.
7. Top spinach with remaining 1/4 cup Feta.
8. Carefully transfer the skillet to the middle rack and bake just until the egg whites are set, 8 to 13 minutes, to your desired liking.