📍 Where this dish comes from: Athens · The Acropolis / Parthenon
Discover the history of this region →
Discover the history of this region →
All the soul of a traditional Greek spinach-and-feta pie, baked into a handheld, zero-phyllo egg cup you can meal-prep on Sunday and enjoy all week. The egg cup forms the crispy vessel, the spinach-feta filling is warm and savory, and a whisper of nutmeg ties it all together just like yiayia’s original. These are the kind of morning bites that make you forget you’re eating keto.
What You’ll Need
Servings: 6 cups
Calories: 145kcal
Ingredients
- 6 large eggs
- 2 cups fresh spinach roughly chopped
- 4 oz feta cheese crumbled
- 2 tbsp full-fat cream cheese softened
- 2 green onions thinly sliced
- 1 garlic clove minced
- 1/4 tsp ground nutmeg
- Salt & pepper to taste
- Olive oil spray for greasing
Instructions
- Preheat oven to 375°F (190°C). Generously spray a 6-cup muffin tin with olive oil.
- Sauté garlic and green onions in a drizzle of olive oil for 1 minute. Add spinach and cook until wilted, 2 minutes. Press out excess moisture.
- Mix together the spinach mixture, feta, cream cheese, and nutmeg. Season with salt and pepper.
- Divide the spinach filling evenly among the muffin cups, filling about halfway.
- Crack one egg directly into each cup over the filling. Season lightly with salt.
- Bake 14–16 minutes until whites are set but yolks are still slightly jammy. Cool 2 minutes before removing.
Nutrition
Serving: 1cup | Calories: 145kcal | Protein: 10g | Fat: 10g | Fiber: 0.5g
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Health Benefits
- These cups are nutritional overachievers.
- Eggs provide all nine essential amino acids plus fat-soluble vitamins A, D, E, and K.
- Spinach is loaded with folate and antioxidants that fight inflammation.