Spanakopita baked eggs

This recipe takes inspiration from spanakopita, the traditional Greek savoury pastry made with filo pastry, spinach, feta, onions and herbs and the classic Middle Eastern shakshuka, a spiced tomato dish with baked eggs, to make spanakopita baked eggs. This vegetarian, nutritious one-pan dish is packed with flavour from garlic, spring onion, dill, mint and parsley and makes for a hearty dish any meal of the day.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• ½ cup olive oil, plus extra for the sourdough
• 1 bunch spring onions, finely sliced
• 4 garlic cloves, roughly chopped
• 1 bunch English spinach, chopped
• 250 g baby rocket leaves
• ¼ cup finely chopped dill
• ¼ cup finely chopped mint
• ½ cup finely chopped parsley
• ¼ cup parmesan cheese, grated
• 6 eggs
• 100 g feta, crumbled
• Salt and black pepper
• Pita bread, to serve
• Lemon wedges, to serve

Instructions

1. Heat the oil in a large frying pan (with a lid) over high heat. Add the spring onions and garlic and stir-fry for 2 minutes, or until fragrant. Stir through the spinach and rocket and cook for a further 5 minutes, or until wilted. Stir through the herbs and parmesan.
   
2. Crack the eggs on top of the vegetable mixture and crumble over the feta cheese. Sprinkle with salt and black pepper. Cover the pan and reduce the heat to low and cook until the egg whites are set and the yolks are still jammy.
   
3. Drizzle the pita bread with a little olive oil, then grill or toast. Serve the spanakopita baked eggs with the pita bread and lemon wedges.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Food Culture

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG