Preheat oven to 375°F. Spray an 8×8 baking dish with cooking spray and set aside.

Heat a medium pan over medium heat. Add a small amount of cooking oil and sauté your minced shallot for 4-5 minutes, until translucent and cooked through.

Add spinach to the pan and cook until just wilted, about 1-2 minutes.

Transfer the cooked vegetables to your greased baking dish, spreading them evenly across the bottom.

In a mixing bowl, crack your eggs and add milk, salt, pepper, and chopped dill. Whisk until well combined.

Add crumbled feta cheese to the egg mixture and stir gently to incorporate.

Pour the egg mixture into your prepared baking dish, over the vegetables.

Bake for 35-40 minutes, until the center is set and a toothpick inserted comes out clean.

Allow to cool slightly, then slice into 9 equal pieces.

Serve warm with a drizzle of balsamic glaze if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.