Greek Egg Bake With Spinach, Feta, and Olives

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes, including 5 minutes of resting time

Quick Ingredients

1 small head garlic, about 8 medium cloves
2 tablespoons extra virgin olive oil, divided
2 cups cherry tomatoes, halved
5 ounces baby spinach
8 large eggs
1/4 cup whole milk
1 1/2 teaspoons dried Greek oregano, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pitted Kalamata olives, halved
4 ounces feta cheese, crumbled

Do This

1. Heat the oven to 425°F. Drizzle the trimmed garlic head with 1 teaspoon olive oil, wrap it in foil, and roast for 30 minutes.
2. Remove the garlic and reduce the oven temperature to 375°F.
3. Heat 2 teaspoons olive oil in a 10-inch oven-safe skillet. Cook the tomatoes for 4 minutes, then wilt the spinach for 1 minute.
4. Whisk the eggs, milk, 1 teaspoon oregano, salt, and pepper. Squeeze in the roasted garlic and whisk again.
5. Pour the egg mixture over the vegetables, then distribute the olives and feta evenly on top.
6. Bake at 375°F for 20 minutes, until the edges are set and the center has only a slight jiggle.
7. Rest for 5 minutes, then drizzle with 1 tablespoon olive oil and sprinkle with the remaining oregano.

Why You’ll Love This Recipe

Colorful tomatoes, spinach, olives, and feta make every serving feel fresh and vibrant.
Slow-roasted garlic adds mellow, caramelized flavor without tasting sharp.
The entire egg bake cooks in one oven-safe skillet for easier cleanup.
It is naturally gluten-free and works equally well for breakfast, brunch, or a light dinner.

Grocery List

Produce: 1 small head garlic, 10 ounces cherry tomatoes, and 5 ounces baby spinach
Dairy: 8 large eggs, whole milk, and 4 ounces feta cheese
Pantry: Extra virgin olive oil, pitted Kalamata olives, dried Greek oregano, kosher salt, and black pepper

Full Ingredients

For the Roasted Garlic

1 small head garlic, about 8 medium cloves
1 teaspoon extra virgin olive oil

For the Egg Bake

2 teaspoons extra virgin olive oil, for cooking the vegetables
2 cups cherry tomatoes, halved, about 10 ounces
5 ounces baby spinach
8 large eggs
1/4 cup whole milk
1 teaspoon dried Greek oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pitted Kalamata olives, drained and halved, about 3 ounces
4 ounces feta cheese, crumbled, about 1 cup

For Finishing

1 tablespoon extra virgin olive oil
1/2 teaspoon dried Greek oregano

Greek Egg Bake With Spinach, Feta, and Olives – Closeup

Step-by-Step Instructions

Step 1: Roast the garlic

Preheat the oven to 425°F. Slice approximately 1/4 inch from the top of the garlic head to expose the cloves while keeping the head intact. Place it cut-side up on a small sheet of foil, drizzle with 1 teaspoon extra virgin olive oil, and wrap the foil around it. Roast for 30 minutes, until the cloves are soft and lightly golden.

Step 2: Lower the oven temperature

Carefully remove the wrapped garlic from the oven and open the foil to help it cool. Reduce the oven temperature to 375°F. Let the garlic cool for 5 minutes while you begin cooking the vegetables.

Step 3: Cook the tomatoes and spinach

Heat 2 teaspoons extra virgin olive oil in a 10-inch oven-safe skillet over medium heat. Add the halved cherry tomatoes and cook for 4 minutes, stirring twice, until they soften slightly and release some of their moisture. Add the baby spinach and cook for 1 minute, stirring continuously, just until wilted. Spread the vegetables into an even layer and remove the skillet from the heat.

Step 4: Prepare the egg mixture

Crack the eggs into a large mixing bowl. Add the whole milk, 1 teaspoon dried oregano, kosher salt, and black pepper. Squeeze the softened roasted garlic cloves from their skins directly into the bowl, discarding the papery skins. Whisk thoroughly for about 45 seconds, breaking the garlic into small pieces and incorporating it evenly into the eggs.

Step 5: Assemble the egg bake

Pour the egg mixture evenly over the tomatoes and spinach in the skillet. Scatter the halved Kalamata olives over the eggs, then add the crumbled feta. Use the back of a spoon to gently press any large pieces of spinach beneath the surface so they do not dry out in the oven.

Step 6: Bake until just set

Transfer the skillet to the 375°F oven and bake for 20 minutes. The egg bake is ready when the edges are fully set, the top looks softly puffed, and the center has only a slight jiggle when the skillet is moved. For an additional doneness check, the center should register at least 160°F on an instant-read thermometer.

Step 7: Rest, finish, and serve

Place the skillet on a heat-safe surface and let the egg bake rest for 5 minutes. Drizzle the top with 1 tablespoon extra virgin olive oil and sprinkle with the remaining 1/2 teaspoon oregano. Cut into 6 wedges and serve warm.

Pro Tips

Drain the olives well: Excess brine can make the eggs watery and add more salt than needed.
Cook moisture out of the tomatoes: The 4-minute stovetop cook concentrates their flavor and helps the finished egg bake hold its shape.
Use salt sparingly: Kalamata olives and feta are naturally salty, so 1/4 teaspoon of added salt is enough for most palates.
Do not overbake: Remove the skillet when the center has a slight jiggle. The eggs will continue setting as the dish rests.
Handle the skillet carefully: The handle remains extremely hot after baking. Keep an oven mitt over it while serving as a visual reminder.

Variations

Artichoke version: Add 3/4 cup drained and quartered artichoke hearts with the olives for an extra-tangy Mediterranean variation.
Spicy version: Add 1/4 teaspoon crushed red pepper flakes to the egg mixture and scatter 1/3 cup sliced roasted red peppers over the top.
Individual portions: Divide the cooked vegetables and egg mixture among 6 greased 8-ounce ramekins. Bake at 375°F for 15 minutes, then rest for 5 minutes before serving.

Storage & Make-Ahead

Allow leftovers to cool, then refrigerate them in an airtight container within 2 hours of baking. Store for up to 4 days. Reheat individual portions in a 325°F oven for 12 minutes, or microwave at 50 percent power for 75 seconds. For longer storage, wrap individual cooled portions tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating. To prepare ahead, roast the garlic up to 5 days in advance and refrigerate it in a covered container. The tomatoes and olives may be cut 1 day ahead, but assemble the egg bake immediately before cooking to prevent excess moisture from collecting in the eggs.

Nutrition (per serving)