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Breakfast recipe · from the recipe book

Greek Potato, Spinach and Feta Sheet-Pan Bake

Crisp-edged roasted potatoes with dill, oregano and lemon are folded into a soft spinach-feta egg custard with sharp cheddar and chives, golden and tangy.

Greek Potato, Spinach and Feta Sheet-Pan Bake

Ingredients

  • 3 medium600 gRusset potatoescut into 3/4-inch cubes
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried oregano
  • ½ tsp1 gBlack pepper
  • 1 medium110 gRed onionthinly sliced
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 7 large350 gEggs
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ¾ cup crumbled110 gFeta cheesecrumbled
  • ½ cup shredded60 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced, as chives
  • 1 cup sprigs8 gFresh dillchopped
  • 2 tsp4 gLemon zest
  • 1 cup150 gCherry tomatoeshalved

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment.
  2. Toss the potato with half the olive oil, the oregano and the black pepper on the sheet pan, spread in one layer and roast 20 minutes.
  3. Meanwhile, toss the red onion with the remaining half of the olive oil.
  4. Stir the potato, scatter the red onion over it and roast 8 minutes more, until the potato is browned at the edges.
  5. While it roasts, whisk the egg and Greek yogurt in a bowl until smooth, then stir in the spinach, the dill, the lemon zest, half the feta and half the green onions.
  6. Lower the oven to 375°F (190°C). Push the potato and red onion into an even layer about 9 by 13 inches, pour the egg mixture over, and dot with the cherry tomatoes, the cheddar and the remaining half of the feta.
  7. Bake 15 to 18 minutes, until the eggs are set in the center and reach 160°F (71°C).
  8. Rest 5 minutes, sprinkle with the remaining half of the green onions and cut into 4 portions.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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