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Spanakopita inspired deviled eggs

Delightful deviled eggs made with spinach, feta and ricotta.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Breakfast, Light meal
Cuisine: American, Greek
Keyword: Deviled eggs, eggs
Servings: 12 deviled eggs
Author: Mia Kouppa


  • 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!