Greek Spanakopita Egg Casserole
Greek Spanakopita Egg Casserole
This high protein breakfast skips the heavy pastry, and supplies a nice amount of greens along with feta cheese for a satisfying start to your day.
Servings: 5
Ingredients
- 2 tsp olive oil extra virgin
- 1 small spring (green) onion finaly chopped
- 3 cloves garlic
- 5 oz baby spinach (small bunch)
- ¼ tsp sea salt
- ¼ tsp tsp black pepper
- 8 large eggs
- ¾ cup goat or cow feta cheese
- ½ cup mix of fresh herbs basil, parsley, dill, etc
Step-by-Step Instructions
- Preheat your oven to 350℉ (180℃)
- Grease a 9 inch (22 cm) baking dish
- Place a skillet on medium-low and heat the oil. Add the onion, cook a few minutes, then add the garlic and cook for a further minute. Now add the spinach, pepper and salt. Cook until the spinach has wilted, about 1-2 minutes.2 tsp olive oil, 1 small spring (green) onion, 3 cloves garlic, 5 oz baby spinach (small bunch), 1/4 tsp tsp black pepper, 1/4 tsp sea salt
- Transfer the mix into your baking dish, spread evenly to cover the bottom.
- In a large bowl, whisk the eggs together, add the crumbled feta cheese and fresh herbs.8 large eggs, 3/4 cup goat or cow feta cheese, 1/2 cup mix of fresh herbs
- Pour the egg mixture evenly over the spinach and onion layer.
- Bake until cooked evenly and it is just starting to brown a little. It takes normally between 20 - 30 minutes. I like to turn the dish around 180 degrees halfway through.
- Remove from the oven when cooked and leave to cool for 5 minutes. Slice into squares or triangles and serve warm.