Spanakopita Baked Eggs

Method

1. 1

   Place a rack in middle of oven; preheat to 350°. Heat ¼ cup extra-virgin olive oil in a large cast-iron skillet over medium. Add 1 bunch scallions, finely chopped, 6 garlic cloves, finely grated, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until scallions are slightly softened, about 3 minutes. Add two 10-oz. packages frozen spinach (you want them to make contact with the pan; push scallions to the sides if needed) and ¾ cup heavy cream and cook, stirring occasionally and breaking up spinach as it starts to thaw, until spinach is mostly thawed and starting to combine with cream, 7–10 minutes.

2. 2

   Increase heat to medium-high and add zest of 2 small lemons, 4 oz. feta, crumbled, ⅓ cup finely chopped dill, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring, until feta is melted and sauce has thickened into a creamed-spinach-like consistency, 5–7 minutes. Remove from heat; taste and season with more salt and black pepper if needed.

3. 3

   Using a spoon, create 6 small divots in spinach mixture. Working one at a time, crack 6 large eggs into divots. Bake in oven until whites are set but yolks are still jammy, 15–18 minutes. Remove from oven; scatter more crumbled feta and chopped dill over and season with more black pepper. Serve with warm pitas.

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