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Crustless Spinach Feta Egg Bake
Melissa Hart

Crustless Spinach Feta Egg Bake

This crustless pan keeps the eggs tender with cottage cheese rather than cream. Spinach is cooked and squeezed before mixing, so the slices hold cleanly instead of weeping green liquid. Feta brings enough salt and tang that the remaining seasoning can stay simple.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 10 ounces baby spinach
  • 12 large eggs
  • 1 cup whole-milk cottage cheese
  • 1/2 cup whole milk
  • 1 1/2 cups crumbled feta cheese
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
  2. Cook the spinach in olive oil until wilted. Cool, squeeze it very dry and chop it.
  3. Whisk the eggs, cottage cheese, milk, salt, pepper and oregano until blended. Stir in the spinach and 1 cup feta.
  4. Pour into the dish and scatter the remaining feta evenly over the top.
  5. Bake for 35 to 40 minutes, until the center is just set and reaches 160°F. Rest 10 minutes before cutting.