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Chef John's Spinach and Feta Pie

Chef John's Spinach and Feta Pie

Chef John

"This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry."
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Ingredients

45 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 400 mg
  • 133%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
  3. Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
  4. Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
  5. Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
  6. Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
  7. Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 22
  1. 33 Ratings

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Most helpful positive review

I made this for dinner tonight, and we all loved it! I did add one clove of chopped garlic the last 30 seconds after browning the onions and right before adding in the spinach. Baking time was...

Most helpful critical review

Too many eggs and no crust. Not what I was looking for.

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I made this for dinner tonight, and we all loved it! I did add one clove of chopped garlic the last 30 seconds after browning the onions and right before adding in the spinach. Baking time was...

My chickens are giving me 10 eggs a day so I'm always trying to find new recipes to use the eggs up!!! This was really good....I did add 6 more eggs because I added some ham and mushrooms and a ...

Very good...I had some kalamata olives which I added albeit sparingly because of the salt. Turned out just as promised. Note that the video and the recipe are different, at least with regards t...

I have made this twice now.. It is a nice change from the quiche with cottage cheese that I make. It is firm and delicious, great warm or cold as leftovers from the fridge. The texture is wonder...

Add more eggs(4)or less spinach more Feta cheese. May add mushrooms next time.

Love Chef John! Great recipe. Also, his video on Perfect Mashed Potatoes on YouTube is not only perfect, but fun just listening to him!

Yum! Made it with things I already had on hand - as a quiche.

Fantastic! I followed the recipe as far as ingredients, but since I don't have a saute pan I can put in the oven I piled everything into a quiche pan (10 1/2" diameter; 2" height). It was the...

Easy and delicious ! I added sauted mushrooms. Onlt used 8 eggs cause thats all i had and it was just fine.A little more feta and sliced pepperoncini on top for a little extra zip :-) great fo...

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