Save This Spinach and Feta Breakfast Bake is a perfect solution for laid-back mornings or busy brunches when you want something nourishing and impressive without the fuss. Loaded with fresh greens, savory cheese, and soft eggs, it comes together easily and slices beautifully for sharing. It has been my weekend go-to for years, and guests always ask for the recipe.
The first time I made this for my parents, it disappeared before I could get seconds. Now, it is a family favorite for holiday mornings and lazy Sundays.
Ingredients
- Fresh spinach leaves: provide vibrant color and delicate flavor. Choose bright green leaves without bruises
- Feta cheese: brings salty richness. Greek sheep’s milk feta holds up best when baked
- Eggs: bind everything together and create a tender texture. Use large farm-fresh eggs if possible
- Milk or cream: makes the mixture luxurious. Whole milk or half and half both work
- Yellow onion: adds mild sweetness. Look for firm onions with no strong scent
- Dried oregano: creates a classic Mediterranean aroma. Rub between fingers before adding to release flavor
- Garlic: infuses savory warmth. Use plump cloves with tight skins for the best taste
- Olive oil: coats the pan and softens veggies. Choose extra virgin for the richest flavor
- Salt and freshly cracked black pepper: heighten all the flavors. Taste and adjust before baking
Instructions
- Sauté the Aromatics:
- Warm olive oil in a large skillet over medium-low heat until it shimmers. Add finely chopped onion and cook for about seven minutes, stirring occasionally, until softened and lightly golden. This gentle cooking brings out the onion’s sweet notes and enhances your bake from the start.
- Wilt the Spinach:
- Add minced garlic and fresh spinach to the pan with onions. Stir frequently and cook just until the spinach is wilted and glossy. This step keeps the spinach from getting soggy and ensures every bite is flavorful.
- Prepare the Wet Base:
- Crack eggs into a large mixing bowl and whisk thoroughly with milk, salt, pepper, and dried oregano until the mixture looks foamy and all ingredients are incorporated. This guarantees a light and airy texture after baking.
- Introduce the Cheese:
- Crumble feta cheese and gently fold it into the egg mixture. Use your hands to break feta into bite-sized pieces for even distribution. Combining at this stage helps every slice burst with cheesy flavor.
- Combine and Pour:
- Stir the cooked spinach and onion mixture into the egg and feta bowl until everything is mixed well. Grease your baking dish generously with olive oil, then pour in the mixture, smoothing the top so it bakes evenly.
- Bake to Perfection:
- Transfer the dish to a preheated oven at 350 degrees Fahrenheit. Allow to bake for thirty-five to forty-five minutes, watching for the edges to turn golden brown and the center to set. Once a knife inserted in the middle comes out mostly clean, the bake is ready.
- Rest and Serve:
- Remove from the oven and let stand for ten minutes. This brief waiting time helps the bake firm up, making it easier to slice into generous squares.
Save Feta cheese is the true star here. My little brother always asks if there is extra feta on top because it reminds him of our family trips to Greece. This dish brings back memories of sun-drenched breakfasts on a terrace with laughter and warm bread.
Storage tips
Let leftovers cool completely before covering and refrigerating. The bake keeps well for up to four days and individual squares can be reheated in the microwave or oven. For freshest texture, warm gently and avoid overheating.
Ingredient substitutions
If you prefer a milder flavor, substitute ricotta or cottage cheese for feta. Swiss chard or kale work in place of spinach but may need extra cooking time. For extra richness, try adding a bit of shredded mozzarella or cheddar.
Serving suggestions
Serve warm with a side of roasted potatoes or a crisp tomato salad for a full brunch. A dollop of Greek yogurt or a drizzle of hot sauce pairs beautifully with each slice. Leftovers make a tasty lunch tucked into pita bread.
Save There is something so comforting about the smell of spinach and onions mingling in a warm kitchen. Make this breakfast bake once and you will return to it again and again as I have on cozy Sunday mornings when the world is quiet and everyone is hungry.
Recipe FAQs
- → Can I substitute spinach with other greens?
Yes, you can use kale, chard, or even arugula for a different flavor profile and similar texture.
- → How do I prevent a soggy breakfast bake?
Drain excess moisture from spinach and ensure eggs are properly cooked until set before serving.
- → Is fresh or frozen spinach better?
Both work well—just be sure to thaw and drain frozen spinach thoroughly to avoid extra moisture.
- → Can this dish be made ahead?
Absolutely. Prepare and bake in advance, then reheat portions as needed for convenient mornings.
- → What goes well with spinach and feta bake?
Pair it with sliced tomatoes, fresh herbs, or a light salad for a balanced meal.
- → How long does it keep in the fridge?
Stored in an airtight container, it typically remains fresh for up to three days.