Spinach Egg Nests (Constantinople)

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Constantinople’s status as a global spice trade hub helped Greek cuisine during the Byzantine Empire. In 1453, the Turks conquered Constantinople, and it remained a part of the Ottoman Empire for nearly 400 years. Many of these influences found their way into Greece’s sweet and savory culinary traditions.

This dish comes from Constantinople and uses spinach, fresh dill, spring onions, and eggs to create a Spinach nest that you can either pan-fry or bake.  Baking is a little easier process as you can set and forget, but pan-frying over a medium-low heat also produces the same result. 

Spinach, Fresh Dill, and Spring Onions.

spinach fresh dill and spring onions

Spinach, fresh dill, and spring onions.

Saute your spings onions and fresh dill in olive oil.

sautéed dill and spring onions

Saute your spring onions and fresh dill.

Add your spinach. 

sautéed spinach

Add the spinach and sauté.

Once your spinach, dill, and spring onions have satueed, turn off the heat and the let them cool. 

sautéed spinach green onions dill

Sauté, and let it cool.

Once your spinach mixture has cooled, create your nexts.  You can either use your hands by rolling them into balls, then using a spoon, press down in the center to make the nests.  You can also use a rubber spatula to do this directly in the pan.  

spinach nests

Create your spinach nests.

Crack your eggs into small bowls so they are easier to add to the middle of the spinach nests. 

raw eggs

Crack eggs into small bowls.

Slowly add the eggs to the middle of the spinach nests and turn on medium-low to medium heat.  For Method 2 you would create the spinach nests on parchment paper on a baking sheet.  Bake at 400 F Degrees between 15 and 25 minutes depending on how runny you want your eggs. 

spinach and eggs

Set your eggs in the spinach nests.

After about 20 minutes your eggs will be ready.   You can also cover the pan, but then your eggs will become over-easy, or over-medium, rather than sunny side up sitting in a spinach nest. 

eggs and spinach

Set eggs in spinach.



Spinach Egg Nests (Constantinople)

Spinach Egg Nests (Constantinople)

Start your morning with these delicious spinach egg nests. Two fresh eggs sitting on top of a nest made from spinach leaves, fresh dill, and spring onions.
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  • 2 small bowls

  • Small frying pan

  • Rubber spatula

  • Spoon

  • Parchment Paper and Baking Sheet (For Method 2)


  • 4 cups spinach leaves

  • 4 eggs

  • 2 Tbsp. extra virgin olive oil

  • 4 spring onions

  • 4 Tbsp. fresh dill, chopped

  • Salt and freshly ground pepper to taste


Wash and dry your spinach.
One medium heat, add your olive oil and sauté the green onions and fresh dill for 1 minute.
Add the spinach until wilted. Turn off the heat and let the spinach mixture cool.
Crack your eggs into small bowls. If cooking on stovetop, then continue to step 6.

Alternate cooking method 2. (Optional)

If you are going to do Method 2 and bake the spinach nests in the oven, then after the spinach has cooled, make them into 4 balls and place them on a baking sheet, covered with parchment paper. Using a spoon, create a hole in the middle of the spinach ball, slowly forming a next. Add your eggs in the middle, and then place in preheated 400 F degree oven and bake for 15-25 minutes depending on how well you want the eggs cooked.
If you are going to continue cooking the spinach eggs on the stovetop, then create your spinach nests the same way in your non-stick pan and add your eggs.
Place your pan on medium-low to medium heat and cook for about 15-20 minutes. You can also cover the eggs for quicker cooking; however, you must be careful as they can quickly overcook; at maximum, cover them for 1-2 minutes.
Add your salt and freshly grated black pepper and serve immediately.
Enjoy! Bon Appetit! Kali Orexi!


If you don’t have the time to make small nests, you can also just leave the spinach in the pan and just add the eggs directly over the sauteed spinach mixture. Of course, you will not have nests, but the ingredients will be the same.

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