Traditional spanakopita gets a morning twist in these tasty breakfast sandwiches. Wilted spinach and arugula add color, while a fried egg adds a boost of protein. If you prefer a runnier egg yolk, you can keep it intact (just be careful when you flip it!).

Spanakopita Breakfast Sandwiches

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

2 tablespoons extra-virgin olive oil, divided

4 large eggs

1/4 cup finely chopped onion

1 (5-ounce) package baby spinach

3 cups arugula

1 tablespoon chopped fresh dill

1/2 teaspoon garlic powder

1/4 teaspoon ground pepper

1/8 teaspoon salt

4 whole-wheat English muffins, split and toasted

4 tablespoons crumbled feta cheese

1. Heat 1 tablespoon oil in a large skillet over medium heat. Break eggs, one at a time, into the pan. Cook until the whites are set but the yolks are still runny, 1 to 2 minutes. Break the yolks with a spatula. Flip the eggs and cook until just done, about 1 minute more. Transfer to a plate and cover to keep warm.

2. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until softened, about 1 minute. Add spinach and arugula in batches and cook, stirring, until wilted, about 4 minutes. Add dill, garlic powder, pepper and salt; cook, stirring, for 1 minute more.

3. To assemble sandwiches, place the eggs on the bottom halves of the English muffins. Top each with 1/4 cup of the spinach mixture, then sprinkle with 1 tablespoon feta (reserve excess spinach mixture for another use). Serve topped with the remaining muffin halves.

Recipe nutrition per serving: 308 Calories, Total Fat: 15 g, Saturated Fat: 4 g, Cholesterol: 194 mg, Carbohydrates: 31 g, Fiber: 6 g, Total Sugars: 7 g, Protein: 15 g, Sodium: 502 mg, Potassium: 291 mg, Vitamin A: 2974 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.