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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This was delicious. I really loved it. I love Spanakopita. I didn’t have chili flakes, but had some chili sauce, so I added some on top
The video reminded me of the Starbucks Spinach, Feta, Egg white Wrap. BUT This is so much more delicious than the Starbucks version and not only because it’s made at home. Thanks for sharing.
so very yummy !!
super prático e saboroso!
I made this today and was delicious. very simple to make. thank you for sharing.
Hi! I just discovered this recipe today and I can’t wait to try it!
I have everything on hand except spinach… I have frozen kale… Do you think I could make that work? 🙂
Hi! Yes kale definitely works. Just get all the water out. This is Stella btw 🥰
We are cooking this recipe at least 2 times a month, minimum. very simple and nutricious. Thank you for this!
Hi Sly, thats so great! And thanks so much for the rating!
what is the temperature to be set on connection or oven….
400F temp = 200C
doubled the recipe today and did two in pie plates, tortilla fit perfectly, scrambled eggs first and mixed in spinach …. son popped over for brunch, we ate one, could have had more but saving, very good, thank you
Really great! I used cheese I had on hand, I didn’t have feta, and it was delicious. Thanks!
Hi Camille, glad you enjoyed – and yes this is great with all cheeses for sure!!
This was absolutely delicious. Made a rookie mistake and covered the eggyoks but even still it was delicious. Used whole wheat carb wise Tumaro’s wraps. Spayed the casarole dish as well as the back of the wraps lightly with olive oil. Added some sun-dried tomatoes and two teaspoons of cottage cheese to the Spinach. It baked up nicely, cut well, did not stick and made a great wrap.
This looks amazing and my husband and I will definitely try it but I wanted to ask if there was a reason you don’t whisk the eggs together? Will they be overcooked? Is this just a Mediterranean food thing? We’re trying it regardless, just curious… and thanks for all your great recipes and tok toks!
I threw this recipe together and served as a side dish with our dinner last night…..fantastic! My variation – I used 2 outer aisle broccoli thin pizza crusts instead of a giant tortilla to make it truly low carb. It was perfect. I would LOVE though to make this with a tortilla – which do you prefer that is actually low carb AND has great ingredients. Siete has great ingredients, but their large tortilla really isn’t low in carbs .. Is there another you were using to keep this a lower carb version of spanakopita? Again – fabulous recipe. I’ll make it again!!
Use carb balance tortillas
Made this last week and making it again today. Best lunch ever!
Was delicious – I wish I had made two!
Hi Amanda, I feel like that at the end of cooking too! Leftovers would have beeen great lol
Looks good and I plan to give it a try after a grocery run. I’m wondering if I could use flat bread or Naan rather than a tortilla?
Hi Pat, I think that would definitely work too!