Spanakopita is a beloved Greek pie filled with spinach and wrapped in shatteringly crisp phyllo. Depending on the recipe, the spinach can be boosted by herbs, alliums, cheese, and a variety of other add-ins. These baked eggs take those same winning flavors and reimagine them into a shakshuka-like breakfast. You’ll use two whole blocks of frozen spinach—and you don’t even need to defrost them first. (If your blocks are too large to fit in the pan at the same time, carefully cut or snap one of them in half so you can Tetris them in.) After simmering in garlicky cream, the greens get hit with crumbled feta, lemon zest, and lots of dill. Then you’ll crack some eggs on top and let the oven take care of the rest, until the whites are set and the yolks are delightfully jammy. Served with warm pita (and a cup of coffee or two), there’s no better way to start a Saturday or Sunday at home.
Read more: The Spanakopita Eggs That Fuel My Morning Workouts