Chef John's Spinach and Feta Pie Recipe -
Chef John's Spinach and Feta Pie  Recipe
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Chef John's Spinach and Feta Pie
An easy baked omelet that's loaded with spinach and feta cheese. See more
  • READY IN 45 mins

Chef John's Spinach and Feta Pie

Recipe by  

"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 Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Dec 01, 2013

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 accurate and it was perfect. I also put a dollop of Greek yogurt on top just before serving. Next time I make this I'm going to add some dried oregano with the egg mixture so it will have a Greek flavor. I plan on making this dish more often as it was so easy for a quick meal. Thanks Chef John, this is a keeper!

Aug 03, 2014

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 bit more spinach and onions. It's a it for breakfast, lunch or dinner!

Oct 12, 2014

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 to cooking the spinach. I sauteed mine. Will make again!

Feb 08, 2014

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 wonderful. The feta cheese adds the perfect amount of saltiness and compliments the eggs and spinach without overpowering the favors.

Jan 19, 2014

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

Jan 22, 2015

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 therefore not as thin as in a large saute pan, so took longer to set (approx 30 minutes). I also really don't like runny eggs, so the 30 minutes let it set all the way through and was a little browned on top without broiling, but without making the eggs tough. I will definitely make this again. I could easily cut this into 1" pieces to make appetizers, too.

Jan 17, 2015

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 for my low carb

Jun 11, 2014

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


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 400 mg
  • 133%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 584 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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