Step 1

Preheat the oven to 375F degrees.

Step 2

Squeeze most of the water out of the spinach, but you don’t have to go crazy—a little water left is fine and will cook off in the oven.

Step 3

Heat a large ovenproof skillet over medium-high heat. When hot, add 1 tsp olive oil, then add the onion and 1/2 tsp salt, and cook until tender and translucent, 3 to 5 minutes.

Step 4

Add the scallions and cook, stirring constantly, until just starting to soften, about 1 minute.

Step 5

Add the spinach, dill, 1/2 cup feta, lemon juice, remaining 1/2 tsp salt, and pepper and mix until everything is well-combined and heated through. Remove from the heat.

Step 6

Make four wells in the top, crack an egg into each, and season each with a little salt and pepper.

Step 7

Top spinach with remaining 1/4 cup Feta.

Step 8

Carefully transfer the skillet to the middle rack and bake just until the egg whites are set, 8 to 13 minutes, to your desired liking.