Jammy poached eggs nestled in a spanakopita inspired spinach stew
This recipe builds on the popular Greek spanakopita (spinach and filo pie), with eggs gently poached in dill and feta seasoned spinach and served with toasted bread or pita.
Recipe
Serves: 2 | Time: 20 min
Ingredients
- 4 eggs
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, grated or minced
- 1/4 tsp nutmeg
- 1.5 tsp dill
- 500g frozen spinach (~17oz)
- 1 tbsp cream
- Salt
- Pepper
- 50g feta, crumbled (+ more to top)
- 1 tsp fresh chopped mint (optional)
- Pita or toasted bread to serve
Toppings (optional)
- Crumbled feta
- Pickled onions
Method
- Heat olive oil in a frying pan over medium heat.
- Finely dice the onion and sauté with a pinch of salt until translucent (~5min).
- Add garlic and cook until fragrant (about 1 min).
- Add nutmeg and dill. Mix well and sauté for 20sc.
- Add frozen spinach, mix well and cover. Cook until the spinach has fully thawed.
- Mix in the cream, salt and pepper (to taste but be cautious with the salt as the feta will bring additional saltiness).
- Crumble in the feta, and add fresh mint (if using). Adjust seasoning.
- With the back of a spoon, make 4 wells in the spinach mixture.
- Crack one egg in each well. Optional: you can delicately mix the egg whites with the spinach being careful not to pierce the yolks.
- Cover and cook for 5min.
- To serve: serve 2 eggs per person and top with crumbled feta and pickled onions. Serve with bread.
- Enjoy!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the baked eggs to your preferences, diet and ingredients available to you.
Core: Spinach, eggs, dill, feta.
Substitutions:
- You can skip the garlic, cream and nutmeg as needed.
- Add further seasoning to the spinach base with parsley.
- Play with the toppings (e.g. spring onions, mint, Greek yogurt, etc.).
Country
Greece
Greece
The Global Homecook 