Spanakopita egg bake with a crisp filo top
60 min · 35 g protein · 320 cals / serving
Everything you love about spanakopita (spinach, salty feta, dill, scallions and lemon) baked into a tall, tender egg bake and crowned with crumpled sheets of filo that shatter like the real pie. Cut it into squares warm for brunch, or pack it cold for lunch.
Ingredients
- 1 1/4 tsp olive oil, divided
- 6 scallions green onions, sliced
- 2 cloves garlic, minced
- 1 1/3 lb baby spinach
- 4 large eggs
- 2 cups liquid egg white
- 1 cup cottage cheese (1%)
- 2/3 cup crumbled feta cheese, check for microbial rennet if you are strictly vegetarian
- 1/4 cup chopped fresh dill
- 3 tbsp chopped fresh parsley
- 1 tsp lemon zest
- a pinch nutmeg
- 1/2 tsp black pepper
- 1/3 tsp salt
- 1 1/2 sheets phyllo dough, thawed
Steps
- Heat the oven to 350°F. Brush a 9 inch square baking dish with a few drops of the oil.
- Heat half the oil in a large skillet over medium heat. Cook the scallions and garlic for 2 minutes, then add the spinach in handfuls, turning until it has all wilted. Keep cooking 2–3 minutes until the pan is dry, then tip it onto a board, let it cool a little and chop it.
- In a large bowl, whisk the eggs, egg whites and cottage cheese together, then stir in the feta, dill, parsley, lemon zest, nutmeg, pepper, salt and the spinach. Pour into the dish.
- Brush the filo lightly with the rest of the oil, tear it into 5 or 6 pieces and scrunch them loosely over the top so the whole surface is covered in ruffles.
- Bake 35–40 minutes, until the middle is set and no longer wobbles (160°F) and the filo is deep golden. If the top browns before the middle sets, lay a sheet of foil loosely over it. Rest 10 minutes before cutting into squares.
Good to know
Can I skip the filo?
Yes, it bakes into a lovely crustless frittata in about 30 minutes and scores a little higher: about 75 instead of 72. The filo is there for the crackle, and a sheet and a half is all it takes.
Does it keep?
Squares keep 4 days in the fridge and are good cold or reheated. Re-crisp the top for a few minutes in a hot oven or air fryer rather than the microwave.
Frozen spinach?
Use 1 1/3 lb frozen chopped spinach, thawed and squeezed very dry, and add it with the scallions just to drive off the last of its water.
Alternative
Per
- Calories
- 93
- Protein
- (46%)
- 10 g
- Fat
- (38%)
- 4 g
- Carbohydrates
- (16%)
- 4 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 318 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1281 kcal goes into the pot and 1728 g of ingredients comes out as about 1385 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.