My cookbook is here! 
This baked spanakopita egg tortilla is packed with protein and all the right Greek flavors.
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.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Baked Spanakopita Tortilla
Ingredients
- 1 large burrito size flour 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 (30 g) 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.
How can I make the phyllo dough? Â A Mexican tortilla doesn’t seem right.Â
trust me ! it works perfectly. The tortilla isnt Mexican… its just a bread type of ingredient
This is a keeper. Quick and easy, tastes great.
After you put the eggs on the tortilla and add toppings….you bake it for approx 17 min….is the yolk cooked or stilly runny? Sounds wonderful even without the eggs!Â