Eggs Stuffed with Spinach Recipe | Vegetarian Recipe from Italy

Eggs stuffed with Spinach

Eggs Stuffed with Spinach Recipe | Vegetarian Recipe from Italy
Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 8 | Vegetarian diet


Eggs stuffed with Spinach
Eggs stuffed with Spinach

Eggs stuffed with spinach is a delicious and nutritious dish that can be served as an appetizer or a main course. The combination of creamy egg yolks, flavorful spinach, and tangy Parmesan cheese makes for a satisfying and flavorful dish.


Eggs stuffed with spinach is a classic dish that has been enjoyed for generations. It is a popular appetizer in many cultures and is often served at special occasions and gatherings.


How to prepare

  1. Cool the eggs, peel them, cut them in half lengthwise, and carefully remove the yolks.
  2. Steam or parboil the spinach; drain, squeeze out excess moisture, and finely chop.
  3. Combine the mashed spinach with the yolks, along with 0.5 cup of freshly grated Parmesan cheese, 2 tbsp of butter, a small grating of nutmeg, salt, and pepper.
  4. Taste and adjust the seasoning before stuffing the egg whites.


  • Add cooked bacon or ham to the filling for a meatier version.
  • Substitute feta or goat cheese for the Parmesan cheese for a different flavor profile.
  • Top the stuffed eggs with breadcrumbs and bake them for a crispy finish.

Cooking Tips & Tricks

Be sure to cool the hard-boiled eggs completely before peeling them to prevent the whites from sticking to the shell.

- Make sure to drain and squeeze out excess moisture from the spinach to prevent the filling from becoming too watery.

- Adjust the seasoning of the filling to suit your taste preferences.

Serving Suggestions

Eggs stuffed with spinach can be served as an appetizer, a side dish, or a main course. They pair well with a fresh salad or roasted vegetables.

Cooking Techniques

Be sure to steam or parboil the spinach before adding it to the filling to ensure that it is cooked through and tender.

- Carefully remove the yolks from the hard-boiled eggs to prevent the whites from tearing.

Ingredient Substitutions

Use frozen spinach instead of fresh spinach if fresh spinach is not available.

- Substitute olive oil for butter for a dairy-free version of the dish.

Make Ahead Tips

Eggs stuffed with spinach can be prepared in advance and stored in the refrigerator for up to 2 days before serving. Simply reheat them in the oven before serving.

Presentation Ideas

Garnish the stuffed eggs with fresh herbs, such as parsley or chives, for a pop of color and flavor. Serve them on a platter with a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Eggs stuffed with spinach pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. They also pair well with a light beer or a sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftover eggs stuffed with spinach in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of eggs stuffed with spinach contains approximately 180 calories.


Each serving of eggs stuffed with spinach contains approximately 2 grams of carbohydrates.


Each serving of eggs stuffed with spinach contains approximately 10 grams of fat.


Each serving of eggs stuffed with spinach contains approximately 12 grams of protein.

Vitamins and minerals

Eggs are a good source of vitamin D, vitamin B12, and selenium. Spinach is rich in vitamin K, vitamin A, and folate.


This recipe contains eggs and dairy (Parmesan cheese), which may be allergens for some individuals.


Eggs stuffed with spinach are a nutritious and protein-rich dish that is low in carbohydrates and calories. They are a good source of vitamins and minerals, making them a healthy choice for a balanced diet.


Eggs stuffed with spinach are a delicious and nutritious dish that is easy to prepare and versatile. Whether served as an appetizer or a main course, they are sure to be a hit with family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a thank you, she invited me into her kitchen for a cup of tea.

As we chatted and sipped on our tea, Mrs. Jenkins began to prepare a simple yet delicious meal. She cracked open some eggs, whisked them up with a bit of milk, and then added in a generous helping of fresh spinach. She poured the mixture into a muffin tin and popped it into the oven.

I watched in awe as the eggs puffed up and turned a beautiful golden brown. Mrs. Jenkins pulled them out of the oven and placed one on a plate in front of me. "Try it," she said with a smile.

I took a bite and was instantly hooked. The eggs were light and fluffy, the spinach added a burst of freshness, and the whole thing was just so satisfying. I asked Mrs. Jenkins for the recipe, and she happily shared it with me.

From that day on, Eggs Stuffed with Spinach became a staple in my kitchen. I made it for breakfast, lunch, and even dinner. It was a versatile dish that could be dressed up or down depending on what ingredients I had on hand.

Over the years, I experimented with different variations of the recipe. I added in some crumbled feta cheese for a tangy kick, or some diced tomatoes for a burst of sweetness. I even tried mixing in some cooked bacon for a savory twist.

But no matter how I changed it up, the basic recipe remained the same. Whisked eggs, fresh spinach, and a touch of milk, all baked up until golden brown and delicious.

As I continued to make Eggs Stuffed with Spinach, I shared the recipe with friends and family. They all loved it as much as I did, and soon it became a favorite in their homes as well.

One day, my granddaughter came to visit and asked me to teach her how to make the dish. I happily obliged, showing her how to crack the eggs, whisk them up, and fold in the spinach. She watched with wide eyes as the eggs puffed up in the oven, just like they had for me all those years ago.

As we sat down to enjoy our meal, my granddaughter took a bite and smiled. "This is delicious, Grandma," she said. "Thank you for sharing this recipe with me."

I patted her hand and smiled back. "It's my pleasure, dear. Recipes are meant to be shared and enjoyed by all. And this one, in particular, holds a special place in my heart."

And with that, we finished our meal in contented silence, savoring each bite of Eggs Stuffed with Spinach and the memories that came with it.


| Hard-boiled Egg Recipes | Italian Recipes | Parmesan Cheese Recipes | Spinach Recipes | Vegetarian Appetizer Recipes |

Recipes with the same ingredients

(4) Maasems
(4) Pirukad