Sweet Potato and Spinach Stuffed Quail Eggs

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

Crispy quail eggs filled with a creamy sweet potato and spinach mixture, perfect for an Easter brunch or appetizer. This Mediterranean recipe (vegetarian), ready in about 45 minutes, pairs quail eggs, sweet potato, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12, boiled and peeled quail eggs
• 1 medium, mashed sweet potato
• 2 cups, chopped fresh spinach
• 1/2 cup, crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves, minced garlic
• 0.5 tsp salt
• 0.25 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a bowl, mix mashed sweet potato, spinach, feta, olive oil, lemon juice, garlic, salt, and pepper until well combined.
2. Step 2: Stuff each quail egg with 1.5 tbsp filling, pressing gently to seal. Place eggs on a baking sheet lined with parchment paper.
3. Step 3: Bake for 15 minutes until filling is golden and quail eggs are crispy. Let cool slightly before serving.