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–+ servings

Spanakopita Egg Cups

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.
Print Recipe
Course: Breakfast
Cuisine: Greek
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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