Deviled eggs made with spinach, feta and ricotta
Sponsored by Egg Farmers of Canada
Every day is special; of that there is no doubt! Whether it is a birthday, an anniversary, the first day of college or the first day of retirement, life is full of small and grand moments that beg to be celebrated.
These days we find it especially important to look for the positives. There is no denying that our world has changed, at least temporarily, and it’s easy to become overwhelmed and blinded to the beauty of the everyday and the goodness that surrounds us. But, it’s especially during trying times that we need to shift our focus, and zero in on the positive; not to ignore everything else, but to be reminded that hope and heroes exist!
And who better to celebrate than the heroes who help put food on our tables? And, there is no better occasion to do so than on World Egg Day on October 9th. We are thrilled to join Egg Farmers of Canada in celebrating the heroes and champions in our food industry who work together to deliver the fresh, local, high-quality eggs that Canadians want and enjoy.
Being provided with little powerhouses of goodness and nutrition is not all that we can be grateful for. Giving back and supporting communities across Canada is a cornerstone of our egg farming sector. Recent events put a spotlight on the importance of doing what we can to support our friends, neighbours and community members. Canada’s egg farming sector stepped up in a big way, donating millions of eggs to food banks across Canada. A remarkable gift!
Growing up, our father always said that if you have eggs in the house, you have a meal. He still believes this, and we absolutely agree. Small but mighty, eggs can be incorporated into your baked goods or they can take center stage and play the starring role in your dinner. No surprise then that the versatile, nutritious and delicious egg gets global recognition on October 9th! How well deserved!
Although our dad was usually the one whipping up egg creations in the kitchen, he didn’t act alone! In Greece, where our family kept chickens in their backyard, eggs were picked fresh every morning and brought to the table to be used in a myriad of ways. In Canada we don’t have our own chickens to rely on, but we still depend on eggs, and on the many people across Canada who play an important role in delivering quality eggs to Canadians. This includes the 1,100 Canadian egg farmers who, from coast to coast, in all ten provinces and the Northwest Territories, proudly provide their fellow Canadians, including our dad, with local, nutritious, versatile and high-quality eggs.
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We thought it would be fitting then to create a recipe for deviled eggs which not only stars and celebrates eggs, but also pays hommage to our family, and our dad. Spanakopita is probably one of the most classic of Greek recipes, and here we’ve combined the flavours of spanakopita and showcased them with a perfectly delicious deviled egg.
You can learn more about Canada’s egg farmers and access a wide array of egg-based recipes and information by clicking here
Join us in celebrating those working together to keep Canadians fed by watching (and sharing) this video featuring Chef Lynn Crawford and Canadian egg farmers who share their gratitude on World Egg Day. We hope that you’ll share your love of eggs, and any egg recipes you love, with us and others on social media by using the hashtag #WorldEggDay.
Looking for more ways to celebrate World Egg Day on October 9th? How about these egg-cellent recipes (come on, you know we had to do that at least once!):
We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment below!
Spanakopita inspired deviled eggs
- 6 large eggs
- 1 tbsp olive oil
- 1/2 cup thinly chopped fresh spinach, packed
- 1 tbsp chopped chives
- 3 tbsp crumbled feta, packed
- 2 tbsp ricotta cheese
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 2 tsp olive oil if necessary
- grated lemon zest to taste
- pepper to taste
- Fill a pot large enough to hold all the eggs with water. Carefully place the eggs in the water and bring to a boil. Once your water starts boiling reduce heat to medium and cook the eggs for 10 minutes.
- Once done, remove the eggs from the pot and run them under cold water until cool enough to handle. Peel your eggs and cut them in half. Carefully pop out the egg yolks and set aside. Set the egg whites aside, being careful not to break them.
- In a frying pan heat 1 tablespoon of olive oil and saute the chopped spinach with the chives until soft - this should take approximately 2-3 minutes over medium heat, while stirring regularly.
- Allow the pan and spinach mixture to cool (do not remove the spinach from the pan). Once cooled, add to the pan the egg yolks, feta, ricotta, lemon juice and salt.
- Break apart the egg yolks with the back of a wooden spoon or spatula and mix together with the rest of the ingredients in the pan until smooth and well blended. If your mixture appears too dry, add up to an additional 2 teaspoons of olive oil.
- If you have a piping bag and a star tip attachment (or another other medium size tip) use that to pipe the egg yolk mixture into the hollow of the egg white.
- Top the deviled eggs with freshly grated lemon zest and black pepper. Enjoy!