Baked Feta with Garlicky Spinach and Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Feta with Garlicky Spinach and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Feta with Garlicky Spinach and Roasted Tomatoes

Enjoy a vibrant, Mediterranean-inspired dish featuring creamy baked feta paired with garlicky sautéed spinach and lightly roasted cherry tomatoes. This dish balances tangy cheese with fresh greens and a hint of roasted garlic, creating a harmonious and satisfying meal ideal for breakfast, lunch, or dinner.

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NUTRITION

469kcal
Protein
28g
Fat
33.7g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Feta Cheese

2 Large Eggs

1 Large Egg White

3 cups Baby Spinach

1 cup Cherry Tomatoes

2 cloves Garlic

1/2 tbsp Olive Oil

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the feta cheese in a small, oven-safe dish. Drizzle with half the olive oil and add a pinch of salt and pepper. Set aside.

  • 3

    Roast the cherry tomatoes on a baking sheet drizzled lightly with olive oil and a sprinkle of salt. Roast in the oven for about 10-12 minutes until they begin to soften and burst.

  • 4

    Meanwhile, in a skillet over medium heat, add the remaining olive oil. Sauté the minced garlic until fragrant, then add the baby spinach. Sauté until the spinach wilts, about 3-4 minutes. Season lightly with salt and pepper.

  • 5

    Place the feta cheese dish in the oven alongside the tomatoes and bake for about 15 minutes, until the feta is warm and slightly golden on the edges.

  • 6

    In a separate pan, cook the eggs to your preference (poached or lightly fried), making sure to incorporate the extra egg white by scrambling it together with the yolks if desired.

  • 7

    To serve, spread a bed of garlicky spinach onto a plate, top with the baked feta and arrange the roasted tomatoes around. Place the cooked eggs on top or alongside.

  • 8

    Finish with a light drizzle of olive oil and an extra pinch of salt and pepper if desired.

Baked Feta with Garlicky Spinach and Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Feta with Garlicky Spinach and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Feta with Garlicky Spinach and Roasted Tomatoes

Enjoy a vibrant, Mediterranean-inspired dish featuring creamy baked feta paired with garlicky sautéed spinach and lightly roasted cherry tomatoes. This dish balances tangy cheese with fresh greens and a hint of roasted garlic, creating a harmonious and satisfying meal ideal for breakfast, lunch, or dinner.

NUTRITION

469kcal
Protein
28g
Fat
33.7g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Feta Cheese

2 Large Eggs

1 Large Egg White

3 cups Baby Spinach

1 cup Cherry Tomatoes

2 cloves Garlic

1/2 tbsp Olive Oil

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the feta cheese in a small, oven-safe dish. Drizzle with half the olive oil and add a pinch of salt and pepper. Set aside.

  • 3

    Roast the cherry tomatoes on a baking sheet drizzled lightly with olive oil and a sprinkle of salt. Roast in the oven for about 10-12 minutes until they begin to soften and burst.

  • 4

    Meanwhile, in a skillet over medium heat, add the remaining olive oil. Sauté the minced garlic until fragrant, then add the baby spinach. Sauté until the spinach wilts, about 3-4 minutes. Season lightly with salt and pepper.

  • 5

    Place the feta cheese dish in the oven alongside the tomatoes and bake for about 15 minutes, until the feta is warm and slightly golden on the edges.

  • 6

    In a separate pan, cook the eggs to your preference (poached or lightly fried), making sure to incorporate the extra egg white by scrambling it together with the yolks if desired.

  • 7

    To serve, spread a bed of garlicky spinach onto a plate, top with the baked feta and arrange the roasted tomatoes around. Place the cooked eggs on top or alongside.

  • 8

    Finish with a light drizzle of olive oil and an extra pinch of salt and pepper if desired.