Colorful tortilla cups filled with bright green spinach and crumbled feta, garnished with fresh herbs and served on a rustic wooden board.

Baked Tortilla Egg Cups with Spinach and Feta

A delightful cold dish featuring baked tortilla cups filled with eggs, fresh spinach, and tangy feta, perfect for a light meal.

Cold dish
Prep 15m · Cook 30m · Total 45m
9 ingredients

This dish draws from the comfort of Canadian flavors and the elegance often associated with the Kennedy family's gatherings, blending cultural elements in a fresh, approachable way. The use of tortillas echoes the fusion of diverse cuisines, while the eggs symbolize simplicity and nourishment, reminiscent of family meals shared in both Canadian and American households. Inspired by Can Canada’s Left Regroup? A New Leader Will Try. and Our Enduring Fascination With the Kennedys.

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Baked Tortilla Egg Cups with Spinach and Feta
A realistic photo of Baked Tortilla Egg Cups with Spinach and Feta: Colorful tortilla cups filled with bright green spinach and crumbled feta, garnished with fresh herbs and served on a rustic wooden board.
Photography & Composition
- Camera angle: tilted dutch angle
- Framing / crop: overhead spread
- Setting / surface / props: stainless pro kitchen
- Lighting style: warm tungsten
- Mood / narrative: vibrant colorful
Hard constraints
- Do not reuse prior composition.
- Avoid rustic wood unless specified.
- No centered plating if last image was centered.

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Brush both sides of the tortillas lightly with olive oil and press them into a muffin tin to shape into cups.
  3. Bake the tortilla cups in the preheated oven for 10-12 minutes, or until they are lightly golden and crispy.
  4. While the cups are baking, whisk together the eggs, milk, salt, and black pepper in a bowl.
  5. In a skillet, wilt the fresh spinach over medium heat for about 2-3 minutes, then remove from heat.
  6. Once the tortilla cups are ready, evenly distribute the wilted spinach and crumbled feta into each cup.
  7. Pour the egg mixture over the spinach and feta, filling each cup about three-quarters full.
  8. Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the egg is set.
  9. Allow to cool slightly before removing from the muffin tin. Garnish with chopped parsley before serving.