Spinach and Feta Egg Bake

This is a quick and easy spinach egg bake, tastes delicious and even freezes well. I found it on the Weight Watchers site. Yes, I’m back with WW as those pounds I lost during COVID have crept back on. So, no fancy French sauces for awhile. For the most part all of the WW recipes I have tried have been very good. I would not make them if I thought they would not taste yummy and it is an added bonus that they are good for you…calorie-wise.

I did do a little tweaking, but kept pretty true to the original WW recipe. Here are the ingredients:

What did I change: I did not use skim milk; I used less freshly ground pepper (1/4 tsp. rather than 1/2 tsp.); I used 1 Tbsp. olive oil, rather than 1 tsp.; 1 tsp. dried oregano rather than 1/2 tsp.; 4 cups of gently packed spinach, rather than 2. This recipe would also be excellent with roasted red pepper or Kalamata olives added.

This dish would make a great side to Italian sausage, lamb burgers or kabobs, or work well at brunch, or even cut into little bite size pieces as an hors d’oeuvres.

WW suggests sandwiching it between English muffins. That sounds a little clunky to me. The egg is tender and juicy and the oregano gives it a bright taste. Feta adds just the right amount of salty richness.

You start by dicing about 1/2 cup of red onion and saute in 1 tsp. (OK I may have used more like a tablespoon) of olive oil. Add a pinch of salt. Cook the onion for 2 to 3 minutes, then add 2 cloves minced garlic and 4 cups of baby spinach. The original calls for 2 cups, but that didn’t seem like enough. Pack the spinach leaves loosely into a 4 cup measuring cup.

Add another pinch of salt. Cook for another 2-3 minutes stirring the spinach so it coats with the oil, garlic and onion, until the spinach wilts. Remove from the heat.

In a bowl whisk 8 eggs, the milk, 1/2 tsp. salt, 1/4 tsp. pepper and 1 tsp. oregano. Add the cooled spinach mixture and 1/2 cup of Feta Cheese to the egg mixture. I did use low-fat Feta. Combine it together thoroughly.

Generously spray a 9×9 inch baking pan with cooking spray, like PAM. Pour the eggy mixture into the pan and place in a preheated 375 degree oven. Bake for 25 to 30 minutes until a knife comes out clean.

And here it is all baked!

Remove from the oven and let cool slightly before cutting.

QUICK, EASY, DELICIOUS AND NUTRITIOUS!

UNTIL NEXT TIME, KEEP ON KEEPING IN YOUR OWN KITCHENS!

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Spinach and Feta Egg Bake

Light, fluffy and very herby. The feta adds just the right salty richness. This dish would be good for breakfast, lunch, brunch, dinner or served as an appetizer!

Ingredients

• 1 Tbsp. Olive oil
• 4 cups Loosely packed baby spinach leaves
• 1/2 cup Red onion, diced
• 2 cloves Garlic, minced
• 8 eggs Whisked
• 1/4 cup Milk
• 1/2 cup Feta cheese, crumbled
• 1/2 tsp. Salt
• 1/4 tsp. Pepper, freshly ground
• 1 tsp. Oregano, dried

Instructions

• Preheat oven to 375 degrees. Spray a 9x9 inch baking dish generously with cooking spray. You do not want the egg to stick.
• Heat a skillet over medium-low heat, add in the olive oil. Once it gets hots, add the diced red onion and a pinch of salt. Cook for 2 to 3 minutes. Add in the spinach and minced garlic and a pinch of salt. Cook for another 2 to 3 minutes. Mix well to coat the spinach.
• When the spinach is wilted, remove from the heat.
• In a bowl whisk the 8 eggs. Add in the 1/4 cup of milk, salt, pepper and oregano. Stir well. Add the crumbled Feta and the cooled spinach mixture to the egg mixture and stir to combine.
• Pour the egg mixture evenly into the greased pan. Bake for 25 to 30 minutes until the eggs are set and firm in the middle. Test by inserting a knife in the center. If it comes out clean, it is done. Remove from the oven and cool slightly.
• Cut the egg mixture into 9 equal squares, or little bite sized pieces if you're using as an appetizer. They can also be cut into circles.