1Place the eggs, feta, cream, salt, and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Set aside.
2Heat the butter in a large nonstick frying pan over medium heat. When it foams, add the spinach and cook, turning constantly with a rubber spatula, until wilted, about 5 minutes. Add the spinach to the reserved egg mixture and stir to coat.
3Return the pan to medium-low heat, add the spinach-egg mixture, and cook, stirring occasionally, until the eggs have reached your desired doneness.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.