Baked Spanakopita Tortilla
Its no secret that spinach pie (aka spanakopita) is my love language. I grew up eating it all the time, homemade, everything from scratch. My family never used store bought phyllo. And it was the bomb to say the least. Indescribable. I, however love to create simple recipes that aren’t as time consuming but are still really delicious.
Make sure you pick up a large burrito sized tortilla, flour, low carb, spinach; any kind you prefer. My baking dish was 10×7 inches in size and I baked it in my mini convection oven.
If you like this simple dish, you will enjoy my Baked Egg Tortilla Supreme or my Baked Egg Zucchini Tortilla.
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Baked Spanakopita Tortilla
Ingredients
- 1 large burrito size tortilla
- 1 tbs olive oil
- 2 handfuls baby spinach, rough chop
- 2 scallions, chopped
- salt and pepper to taste
- 2 tbs dill, chopped
- 3 eggs
- 1 oz feta cheese, crumbled
- 1 handful shredded mozzarella cheese
- garnish: chili pepper flakes
Instructions
- Preheat your oven to 400° F. Lightly spray a small baking dish with olive oil. My dish was 10×7 inches.
- In a skillet, heat the olive oil and saute your scallions for 1 minute. Add in the baby spinach and toss to mostly wilt. Season with salt and pepper to taste. Stir in the dill and remove from pan. Pat dry with paper towel to remove any excess moisture.
- Place the tortilla into the dish with the edges coming up against the sides of the dish. Add in the eggs and season with salt and pepper to taste. Spread out the spinach mixture over the whites, crumble on the feta and the mozzarella cheese. Bake for 17-20 minutes or until set to your desired doneness. Remove from the pan and slice in half or quarters. Top with chili pepper flakes and enjoy.
Notes
Nutrition
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Super easy/ quick and so tasty
Thanks for sharing! we love veggies so I added shitake mushrooms, and topped the dish with olives and grape tomatoes. Your feta/mozzarella combo is a great idea.
A+++
Absolutely delicious. I loved the fresh dill. I used one egg and it was plenty for me. I also baked the tortilla (laid right on the oven rack) for 2 mins before filling it. A pie tin worked perfectly for me. I will make this often.
Thank you for a great recipe.
Love this. I put all kinds of veggies in there. It’s great. Thank you!
This came out picture perfect and delicious! All of your food looks amazing!
Amazingly delicious!! I added mushrooms because why not! But these are fantastic as is too!!
This has become such a go-to quick prep meal for me, I am completely obsessed. I scramble the raw eggs before adding them as I prefer the yolk mixed in, but otherwise think it’s perfect as written. Thanks!
I ate this for breakfast served with some of your homemade tzatziki on the side. So yummy!
Doesn’t really taste much like spanakopita to me. But I love it anyway, and have made several times. Big hit. Thanks for the recipe!!
Is great dinner for 2 or appetizer (8 smallish slices). Here’s adaptations, born of necessity (based on what I had available)
—used 1 t dried dill, tho I’m sure fresh is superior
—frozen spinach squeezed dry works
—havarti can sub for mozzarella
—reconstituted dried shallots or diced onion work; also added chopped mushrooms to saute mix yesterday. Yum!
— I scramble the eggs
—no added salt needed; plenty salt in the cheeses and it’s already pretty high sodium
—placed big tortilla in buttered round quiche dish. Smaller tortillas can go in small ovenproof bowls.