Spinach, Feta, and Egg Bake



If you, like me, indulged in far too many Thanksgiving goodies and heavy dishes last week, then perhaps you are looking to lighten up your dinners for a bit. This is basically a crustless quiche without a crust or heavy cream. It’s extremely nutritious and healthy, though I will admit it was FAR too “spinachy” for me, and I am a spinach fiend! So, I will post the recipe as I made it, but I would recommend cutting the spinach in half if you so desire.

Recipe Ingredients

  • 10 ounces fresh spinach, wilted, well drained and chopped (or frozen, cooked, drained well and chopped)
  • 3 eggs
  • 1 cup milk
  • 1/4 cup melted unsalted butter
  • 2 tbsp flour
  • 3/4 cup crumbled Feta Cheese
  • 1/4 cup grated parmesan cheese
  • S&P to taste
  • Optional Additions:  diced tomatoes, mushrooms, canadian bacon

You will also need a 9 inch pie dish, preferably deep-dish.

Pre-heat oven to 350, and whisk together three eggs, milk, flour, Parmesan cheese, and salt and pepper to taste.

Then, gently incorporate chopped spinach.  Again, instead of adding all 10 oz, next time I believe I will only add 5 oz.

Lastly, add crumbled feta.

Stir well, then pour into greased pie dish.

Bake for 35-45 minutes or until set in the center.  I recommend allowing it to set for about 20 minutes before serving.


I give this particular recipe 3 out of 5 herbs because of the spinach overload; however, with less spinach, this would easily be 5/5!

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4 comments on “Spinach, Feta, and Egg Bake

  1. Love spinach and feta together – I don’t think it’s possible to have too much spinach, hah!

  2. my omelets ALWAYS include spinach and feta cheese. why i havne’t thought to make an egg bake out of all of it is beyond me! this looks and sounds amazing. 🙂

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