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Spinach & feta baked eggs

Posted by Jeanne on April 7, 2010

I ordered two dozen eggs from the co-op this week – a dozen chicken eggs and a dozen duck eggs.  I pick them up tomorrow, so last night I set out to use up the last of the previous eggs.

This is my second attempt at this particular dish, and it turned out much better.  My apologies to Julie who had to suffer through the first version!

There are a few steps to this, but it really does come together quickly – and it reheats beautifully the next day.

Spinach & feta baked eggs – makes six servings.

1 10-oz. block of frozen spinach, defrosted

2 medium Yukon Gold potatoes, scrubbed and thinly sliced

I love Yukon Golds – they are so beautiful.  I sliced these using the 3 mm guide on my Zyliss slicer.  It’s not a fancy French mandoline, but it works very well.  We use it all the time.

1 TB olive oil

0.5 medium onion, diced

1 clove garlic, minced

1.5 C feta cheese, crumbled

6 large eggs

0.33 cup milk

Salt and pepper

Preheat your oven to 350F.  Prepare a 9″ x 11″ baking dish with butter or cooking spray.  My dish is actually 9″ x 13″ at it’s widest points – but it isn’t square so I think it makes up the difference.

Cook the potatoes in salted boiling water until about 3/4 cooked – you want the slices to stay together but you don’t want them completely raw either.  I cheat on this step and cover with salted water and microwave on high for 9 minutes.  I am a terrible slacker.  Once the potatoes are cooked, strain and set aside.

While the potatoes cook, place the defrosted spinach in a tea towel and squeeze the heck out of it.  You want to get as much of the water as possible out of the spinach, or it will make your eggs watery and they will take forever and a day to set up.  Set aside the strained spinach.

Add the olive oil to a saute pan or nonstick skillet over medium/medium high heat.  Once the oil is warmed, add the onion and garlic.  Sweat, stirring often, for about 3 minutes or until very fragrant and beginning to go translucent.  Add the strained spinach and stir to combine.  Season with salt and pepper and remove from the heat.

To assemble, layer potatoes in the bottom of your baking dish.  Lightly pepper, then cover with half the spinach and half of the feta.  Repeat.

Whisk your eggs and milk together, and pour over the potato, spinach and feta assembly. Add some salt & pepper to the top of the dish, if desired.  Cover with aluminum foil and bake for 15 minutes.  Remove the aluminum foil and bake another 15 minutes, or until the eggs are set and the outer edges are just beginning to brown.

Remove from oven and let rest about 5 minutes, then slice and serve.

We had this for dinner last night as I said above, but it would make a good brunch dish as well.

Now, does anyone have any duck egg recipes?

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