Spanakopita Skillet

Servings: 4

Traditional spanakopita is a savory Greek spinach pie. This recipe kicks aside the pastry dough and tosses the delicious ingredients into a skillet topped with eggs—talk about a spin on a classic! Somewhere between a spanakopita and a shakshouka, this one-pan dish is a showstopper.

INGREDIENTS

1 teaspoon extra-virgin olive oil
1½ cups thinly sliced yellow onion
1 teaspoon kosher salt, divided
½ cup chopped green onions
1½ pounds spinach
¾ cup crumbled feta cheese, divided
½ cup chopped fresh dill
Juice of 1 lemon
½ teaspoon ground black pepper
4 large eggs

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Heat the olive oil in an oven-safe skillet over medium-high heat.
3. Add the yellow onions and ½ teaspoon of the salt. Cook for 3–5 minutes, until the onions become translucent.
4. Add the green onions and cook, stirring frequently, for 1 minute until soft. Stir in the spinach, ½ cup of the feta, dill, lemon juice, pepper, and the remaining ½ teaspoon salt. Cook for 2 minutes, until the ingredients soften.
5. Make four wells in the spinach mixture and crack an egg into each well.
6. Sprinkle the remaining ¼ cup of feta on top and transfer the skillet to the oven. Bake for 8–13 minutes, until the egg whites are firm and the yolk is cooked to your desired level of doneness.
7. Remove from the oven and allow to cool for 5 minutes before serving. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving •

Calories 210
Total Fat 13 g 17%
Saturated Fat 6.1 g 30%
Polyunsaturated Fat 1.4 g —
Monounsaturated Fat 3.9 g —
Trans Fat 0.02 g —
Cholesterol 210 mg 70%
Sodium 640 mg 35%
Total Carbohydrates 12 g 4%
Dietary Fiber 6 g 21%
Total Sugars 2 g —
Protein 17 g 34%
Vitamin A 6165 mcg 680%
Vitamin C 16 mg 20%
Vitamin D 1.1 mcg 6%
Potassium 759 mg 15%
Calcium 404 mg 30%
Iron 4.6 mg 25%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here