Greek Spinach and Feta Baked Eggs
This crust-less “spanakopita” spin-off creates colorful swirls of green spinach
and sliced Kalamata olives in a cheesy fluff of baked eggs.
- 8 tablespoons (1 stick) Challenge Butter (divided)
- 1/2 cup all purpose flour
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 3/4 cup chopped onion
- 10 ounces fresh prewashed spinach, roughly chopped *
- 2 tablespoons chopped fresh basil
- 5 eggs
- 1 cup ricotta cheese
- 1 cup (5 ounces) crumbled feta cheese
- 1/4 cup sliced Kalamata olives
- Heat oven to 350 degrees F.
- Melt 1 tablespoon butter in a 9-inch square or round glass baking dish. Brush
butter evenly over the sides and bottom of the dish and set aside.
- Melt 3 tablespoons of butter in a sauté pan over medium heat; stir in flour to
form a dry roux; continue to stir and cook (about 3 minutes) until mixture gives
off a slight “nutty” aroma. Set this mixture aside.
- In large skillet, melt the remaining 4 tablespoons of butter over medium heat.
Stir in cayenne pepper, salt and onions; cook until the onions are soft. Stir in
spinach and basil and continue to sauté until the spinach is wilted. Remove from
heat and allow to cool. Then combine roux and spinach mixtures.
- In a large bowl, beat the eggs, add ricotta cheese and blend until the mixture
- Fold in spinach mixture, feta cheese and half the olives. Pour into prepared
baking dish. Sprinkle remaining olives over the top and press gently into the surface.
- Bake at 350 degrees F for 35 minutes (or until edges begin to brown and center
- Allow to set for 10 minutes before cutting.
Yield: 6 to 9 servings
* Spinach needs to be as dry as possible. If washing, drain and pat dry with
Source: Recipe developed by Challenge Home Economist
Recipe and photo used with permission from: Challenge Dairy
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