Ingredients
Method
Place a rack in middle of oven; preheat to 350°. Heat ¼ cup extra-virgin olive oil in a large cast-iron skillet over medium. Add 1 bunch scallions, finely chopped, 6 garlic cloves, finely grated, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until scallions are slightly softened, about 3 minutes. Add two 10-oz. packages frozen spinach (you want them to make contact with the pan; push scallions to the sides if needed) and ¾ cup heavy cream and cook, stirring occasionally and breaking up spinach as it starts to thaw, until spinach is mostly thawed and starting to combine with cream, 7–10 minutes.
Increase heat to medium-high and add zest of 2 small lemons, 4 oz. feta, crumbled, ⅓ cup finely chopped dill, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring, until feta is melted and sauce has thickened into a creamed-spinach-like consistency, 5–7 minutes. Remove from heat; taste and season with more salt and black pepper if needed.
Using a spoon, create 6 small divots in spinach mixture. Working one at a time, crack 6 large eggs into divots. Bake in oven until whites are set but yolks are still jammy, 15–18 minutes. Remove from oven; scatter more crumbled feta and chopped dill over and season with more black pepper. Serve with warm pitas.