There’s something magical about breaking into a perfectly baked egg, watching the golden yolk spill over a bed of garlicky spinach and creamy feta cheese. That’s exactly what you’ll get with these Spinach Feta Baked Eggs – a dish that’s become my go-to for both lazy weekend brunches and quick weeknight dinners. I love how this Mediterranean-inspired recipe transforms simple ingredients into something that looks and tastes like it came from a fancy café.
Why You’ll Love This Recipe
Besides being absolutely delicious, these baked eggs are ready in under 30 minutes and only use one pan (less cleanup is always a win in my book). Plus, it’s packed with protein and vegetables, making it a nutritious choice any time of day. Whether you’re cooking for yourself or hosting friends for brunch, this recipe scales easily and never fails to impress.
Ingredients
- 6 large eggs
- 2 cups fresh spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Pro tip: While fresh spinach is preferred, you can use frozen spinach in a pinch – just make sure to thaw and squeeze out excess water first. And if you’re not a feta fan, goat cheese makes an excellent substitute.
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating up, grab an oven-safe skillet or baking dish.
- Heat olive oil in your skillet over medium heat. Add minced garlic and red pepper flakes (if using), and cook until fragrant – about 30 seconds. Trust your nose on this one; when your kitchen smells amazing, it’s ready.
- Add spinach to the skillet and cook until it wilts down, about 2-3 minutes. Season with a pinch of salt and pepper.
- Create 6 small wells in the spinach mixture using the back of a spoon. Crack an egg into each well.
- Sprinkle feta cheese around the eggs, being careful not to cover the yolks completely.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes. For runny yolks, aim for 8 minutes; for firmer yolks, let them go for 10-12 minutes.
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3-4 people
Why This Recipe Works
The secret to this dish’s success lies in its perfect balance of flavors and textures. The garlic-infused spinach provides a savory base, while the feta adds tangy creaminess that complements the rich egg yolks beautifully. The high-heat baking method ensures the egg whites set properly while keeping those gorgeous yolks runny (if that’s your preference).
I love serving this straight from the skillet with some crusty bread for soaking up all those delicious juices. It’s one of those recipes that feels special enough for company but simple enough for everyday cooking – and isn’t that exactly what we all need more of in our recipe collection?
Whether you’re new to cooking or a seasoned pro, these Spinach Feta Baked Eggs are pretty much foolproof. Just keep an eye on those eggs during the final minutes of baking, and you’ll be rewarded with a restaurant-worthy dish that’s sure to become a regular in your meal rotation.
Spinach Feta Baked Eggs
Ingredients
- 6 large eggs
- 2 cups fresh spinach roughly chopped
- 1/2 cup crumbled feta cheese
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While it's heating up, grab an oven-safe skillet or baking dish.
- Heat olive oil in your skillet over medium heat. Add minced garlic and red pepper flakes (if using), and cook until fragrant - about 30 seconds.
- Add spinach to the skillet and cook until it wilts down, about 2-3 minutes. Season with a pinch of salt and pepper.
- Create 6 small wells in the spinach mixture using the back of a spoon. Crack an egg into each well.
- Sprinkle feta cheese around the eggs, being careful not to cover the yolks completely.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes. For runny yolks, aim for 8 minutes; for firmer yolks, let them go for 10-12 minutes.
