Greek Oysters

Rock salt steadies the oyster shells and keeps them from tipping over as they bake.

Yield: 8 servings (serving size: 3 oysters)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 91
  • Fat: 5.7g
  • Saturated fat: 2.5g
  • Protein: 5.5g
  • Carbohydrate: 6.0g
  • Cholesterol: 22mg
  • Iron: 3.1mg
  • Sodium: 264mg
  • Calories from fat: 56%
  • Fiber: 1.6g
  • Calcium: 108mg


  • 2 dozen fresh oysters Rock salt
  • 1 teaspoon olive oil
  • 1/4 cup finely chopped onion
  • 1 (6-ounce) jar marinated quartered artichoke hearts, drained and finely chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 1/4 teaspoons Greek seasoning
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 1/4 cup (1 ounce) freshly grated Parmesan cheese


  1. Bring water to a boil in a saucepan. Loosen oysters from shells; add oysters to boiling water. Simmer 3 to 5 minutes or until oysters are plump and opaque; drain. Return oysters to shells. Discard top shells, keeping oysters in the deeper bottom shells.
  2. Sprinkle a thin layer of rock salt in a jelly roll pan. Arrange oysters in shells over rock salt; set aside.
  3. Preheat broiler.
  4. Heat oil in a skillet over medium heat. Add onion; cook 2 minutes, stirring often, until onion is soft. Add artichoke hearts and spinach; sauté 2 minutes. Stir in Greek seasoning and cream cheese.
  5. Top each oyster with 1 heaping tablespoon of spinach mixture; sprinkle oysters evenly with Parmesan cheese. Broil oysters 4 minutes or until cheese melts.
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