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Breakfast recipe · from the recipe book

Greek Spinach Pepper Orzo-Style Couscous Egg Bake

A fluffy, herby egg bake with a tender couscous base, salty feta, sweet peppers, dill and a bright lemon finish.

Greek Spinach Pepper Orzo-Style Couscous Egg Bake

Ingredients

  • 8 large400 gEggs
  • 1 cup226 gCottage cheese, 2%
  • ⅔ cup crumbled90 gFeta cheesecrumbled
  • ⅔ cup120 gCouscous, dry
  • ¾ cup180 gWaterboiling
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 1 cup chopped150 gRed bell pepperdiced
  • 3 medium45 gGreen onionsthinly sliced
  • 2 cloves6 gGarlicminced
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tbsp14 gOlive oil
  • 2 tsp4 gLemon zest
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C). Brush an 8-inch square baking dish with half of the olive oil.
  2. Put the couscous in a bowl, pour the boiling water over it, cover and let stand 5 minutes, then fluff with a fork and spread it in the baking dish.
  3. Heat the remaining half of the olive oil in a skillet over medium heat. Cook the red bell pepper for 4 minutes, add the garlic and cook 30 seconds, then add the spinach and stir until wilted, about 2 minutes. Remove from the heat.
  4. In a large bowl, whisk the eggs with the cottage cheese, lemon zest, oregano and black pepper.
  5. Stir the pepper and spinach mixture, green onion, dill and two-thirds of the feta into the egg mixture.
  6. Pour the egg mixture evenly over the couscous and scatter the remaining third of the feta on top.
  7. Bake 30 to 35 minutes, until set in the center and the eggs reach 160°F (71°C).
  8. Rest 5 minutes, then cut into 4 squares and serve.

Contains: Milk, Egg, Gluten.

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

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