This Spinach and Feta Egg Bake has been a dependable favorite in my kitchen for years. I discovered this combination on a sleepy Sunday morning when I wanted something quick, savory, and a little special without a lot of fuss. The first time I floated the eggs over a bed of bright baby spinach and scattered salty feta and chewy sun-dried tomatoes on top, the aroma that filled the house convinced me this would be a repeat performer. It’s that balance of textures — soft cooked whites, jammy or set yolks depending on your preference, tiny pockets of briny feta and sweet, concentrated tomato — that keeps everyone coming back for more.

What makes this dish truly special is how forgiving and adaptable it is. I often make it for a slow weekend brunch when friends drop by, or as a quick pantry-focused dinner when I want something wholesome without turning on a lot of burners. It’s fast to assemble, bakes hands-off in under half an hour, and yields clean, attractive portions that travel well to a table set with little ceremony. It has become my go-to when I want something that tastes elevated but actually takes minimal effort.

Ingredients

• Olive oil or cooking spray: A light drizzle of olive oil (about 1 tablespoon) or a quick coating with cooking spray prevents sticking and adds a gentle, fruity note. I often use a well-known extra-virgin brand for the best flavor.
• Baby spinach (3 loosely packed cups): Look for bright green, tender leaves. Baby spinach wilts quickly and becomes silky in the oven; no pre-cooking needed. If using a larger bag, roughly chop to fit the dish more evenly.
• Eggs (8 large): Fresh large eggs give the best structure and flavor; I typically use free-range large eggs for richer yolks. Crack into a bowl first to check for shells and to whisk slightly if you prefer a uniform texture.
• Sun-dried tomatoes (2 tablespoons, packed in olive oil): Finely chopped, these add a concentrated sweet-tart note. Tomatoes packed in oil have a richer mouthfeel; drain slightly if overly oily.
• Salt (1/4 teaspoon): Fine salt seasons the eggs; start with 1/4 teaspoon and adjust to taste. If using a salty feta, you may want to use a touch less.
• Freshly ground black pepper: Several grinds to taste for a bright, warming finish.
• Feta cheese (2 ounces, crumbled — about 1/3 cup): Use a tangy, crumbly feta — either sheep’s milk or a traditional cow/sheep blend. Crumble evenly for little pockets of savory richness.
• Fresh herbs (small handful): Oregano, basil, or a mix adds freshness. Tear the leaves rather than chop for a more rustic presentation.

Instructions

Preheat the oven: Set the oven to 350 °F. Allow the oven to fully preheat so the bake starts at the right temperature; this helps the egg whites set evenly and prevents the edges from over-browning while the center remains underdone. Prepare the dish: Grease a 2-quart casserole dish or a 9×9-inch baking dish with about 1 tablespoon olive oil or a light coating of cooking spray. This ensures easy serving and reduces sticking; a metal dish will brown a touch more than glass. Layer the spinach: Place the roughly chopped baby spinach in an even layer across the bottom of the dish. Because the spinach cooks down considerably, a loose layer provides even coverage and prevents clumping. Prepare and add the eggs: Crack the eggs into a medium bowl to check for shells and then gently pour them over the spinach so they distribute across the dish. You can whisk them lightly for uniform texture, but pouring whole eggs yields distinct yolks if you prefer. Add tomatoes, season: Scatter the finely chopped sun-dried tomatoes evenly and sprinkle the salt and several grinds of black pepper over the eggs. Even seasoning at this stage ensures every bite is balanced. Top with feta and herbs: Crumble the feta over the mixture and shower the top with torn fresh herbs. The herbs will wilt gently in the heat and release aroma while the feta melts into pockets of savory flavor. Bake and check doneness: Place the dish in the oven and bake until the egg whites have fully set and the yolks reach your desired firmness: about 15–20 minutes for jammy yolks, 20–30 minutes for firmer yolks. Begin checking at 15 minutes and then every 5 minutes; carefully press the center yolk to judge doneness. Allow a 5-minute rest before cutting and serving.

Storage Tips

Cool the remaining portions to room temperature for no more than two hours, then transfer to an airtight container and refrigerate for up to 3 days. For longer storage, wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and warm in a 325 °F oven until heated through, about 10–15 minutes, or microwave in short bursts at medium power, turning halfway. Fresh herbs are best added after reheating to preserve their bright flavor.

Ingredient Substitutions

If you don’t have feta, a crumbled goat cheese or small cubes of ricotta salata can provide similar tang and texture — use the same weight substitution (2 ounces). For dairy-free needs, replace feta with a plant-based crumbly cheese and increase the herbs to compensate for richness. Swap sun-dried tomatoes for roasted red peppers packed in oil for a sweeter, less intense note. Baby kale or Swiss chard are fine substitutes for spinach; sauté them briefly first to remove extra moisture and soften the leaves.

Serving Suggestions

Serve warm with crusty bread or toasted slices for dipping, or keep it lower-carb with a crisp green salad dressed in lemon vinaigrette. Freshly torn basil or oregano on top brightens the plate and adds color. For brunch presentation, place wedges on a platter with lemon wedges and a scattering of microgreens. Pair with simple sides like roasted potatoes, sliced tomatoes, or a bowl of mixed olives for a Mediterranean-inspired spread.

Cultural Background

The combination of eggs, spinach, and tangy white cheese echoes Mediterranean flavors – think Greek spanakopita fillings or simple Italian egg preparations. While not a traditional dish with a single origin, the approach of pairing cooked greens with eggs and salty cheese appears across southern Europe and the eastern Mediterranean, where fresh herbs and preserved tomatoes are common. It’s a rustic, ingredient-first style that celebrates minimalism and bright contrasts.

Seasonal Adaptations

In spring, add peas and young herbs for a sweet, fresh lift; in summer, swap sun-dried tomatoes for charred cherry tomatoes and add chopped basil at the end. For fall and winter, fold in sautéed mushrooms and a pinch of smoked paprika to deepen the flavor. Small additions like roasted garlic or caramelized onions can shift the dish toward heartier seasonal profiles while keeping the core technique the same.

Meal Prep Tips

Assemble the dish the night before and refrigerate covered; bake the next morning for an effortless brunch. Alternatively, bake a full pan and slice into individual portions for easy grab-and-go breakfasts. Use shallow, airtight containers to keep slices from steaming and losing texture during reheating. Label with date and reheat gently to preserve yolk texture and prevent rubbery whites.

Finish with a sprinkle of torn basil or oregano and serve warm. This simple, reliable preparation is one that welcomes personalization — once you’ve made it a few times you’ll find the small swaps and timing adjustments that suit your kitchen and taste. Enjoy sharing it around your table.