Baked Eggs with Spinach, Leeks, and Feta
A very green baked egg dish filled with spinach, leeks, feta, and dill.
Yield: 4 servings
  • 3 tbsp unsalted butter
  • 2 leeks, thinly sliced
  • 2 jalapenos, seeded and minced
  • 2 garlic cloves, minced
  • 10 oz baby spinach
  • 2 cups fresh dill, chopped
  • ¼ tsp salt, plus more to taste
  • 4 oz feta cheese, crumbled
  • 4-6 large eggs
  • ground aleppo pepper, to garnish
  1. Heat oven to 375F.
  2. In a large cast-iron or oven-safe skillet, melt the butter over medium-high heat. Add in the leeks, jalapeno, and garlic. Saute until tender, about 5 minutes. Add the spinach a handful at a time and cook until wilted. Add in the dill and salt. Stir in ¼ cup water and 3 oz of feta. Stir until the cheese has almost melted into the vegetables.
  3. Make six wells in the pan full of greens and crack the eggs into them. Season to taste with salt. Transfer the skillet to the oven and bake for 7-10 minutes, or until the eggs are baked to desired degree of doneness.
  4. Remove from the oven. Sprinkle with the remaining feta cheese and aleppo pepper. Serve immediately.
Recipe adapted slightly from Dinner: Changing the Game
Recipe by Joanne Eats Well With Others at