Spanakopita Egg Cups
All the flavors of spanakopita baked into easy, crustless egg cups — spinach, feta, dill, and flaky phyllo topping. A protein-rich Mediterranean breakfast or lunch.
- Total time
- 30 min
- Servings
- 2
- Calories
- 280
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 190°C (375°F). Grease 4 muffin cups generously with olive oil.
Step 2
Sauté onion and garlic in olive oil until soft, about 4 minutes. Add spinach, dill, salt, and pepper. Cook 2 minutes until any moisture evaporates.
Step 3
Divide spinach mixture among the 4 muffin cups. Top each with crumbled feta. Crack an egg gently into each cup.
Step 4
Bake 18-20 minutes until whites are set but yolks are still slightly runny. Serve warm.
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