Spanakopita Egg Casserole

This breakfast take on a Greek favorite skips the heavy pastry and gives you a good dose of greens, along with heaps of feta and creamy ricotta for a satisfying start to the day. Make it ahead of time and simply warm it through in the toaster oven in the morning.
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Spanakopita Egg Casserole recipe

Spanakopita Egg Casserole

Fuel With Fat

Fat is energy dense, providing twice the fuel as carbohydrates or proteins. It’s an important means for your body to absorb certain nutrients (such as vitamins A, D, E and K) and create essential hormones. Choose healthy fats, such as those from avocado, coconut or whole-milk dairy, when adding to your diet.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 tsp extra-virgin olive oil

    1 small yellow onion, finely chopped

    2 cloves garlic, minced

    5 oz baby spinach

    ¼ tsp each sea salt and ground black pepper

    8 large eggs

    ½ cup light cream

    ½ cup full-fat ricotta cheese

    ½ cup crumbled full-fat feta cheese

    ¼ cup each chopped fresh flat-leaf parsley and dill

Preparation

1. Preheat oven to 350˚F. Mist a 9-inch square baking dish with cooking spray.

2. In a large, deep skillet on medium-low, heat oil. Add onion and cook, stirring often, until soft, 4 to 5 minutes. Add garlic and cook, stirring frequently until fragrant, 30 seconds. Add spinach, salt and pepper; cook, tossing with tongs until spinach is wilted, about 2 minutes. Transfer mixture into prepared dish, spreading evenly to coat the bottom.

3. In a large bowl, whisk together eggs and cream until well combined. Stir in ricotta, feta, parsley and dill.

4. Pour egg mixture over spinach layer; stir gently, allowing some spinach to float into egg mixture. Bake until set and just starting to brown around the edges, 25 to 30 minutes. Slice into squares or triangles and serve warm.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 221
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 2 mg
  • Fat Content: 16 g
  • Fiber Content: 1 g
  • Protein Content: 14 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 344 mg
  • Sugar Content: 1 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 2 g