Baked oysters
Indulgent baked oysters topped with a creamy spinach and cheese filling, finished with golden, garlicky breadcrumbs - perfect as an elegant starter or seafood treat.
Updated : 16 July, 2025
Easy
About 20 min.
Ingredients
250 grams
Spinach
4
Green onion
100 grams
Cream cheese
30 grams
Butter
2
Garlic
60 grams
Breadcrumbs
60 grams
Sheep cheese
12
Fresh oysters
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It is best to use panko breadcrumbs.
Sheep's cheese should be hard one, like Pecorino.
Step 2
To prepare the baked oysters, preheat the oven to 240C.
Step 3
Place a medium sauté pan over medium heat and add the spinach. Cook for about 2 minutes until wilted. Allow it to cool slightly, then drain any excess moisture and finely chop.
Step 4
In a medium glass bowl, combine the chopped spinach with spring onions and cream cheese. Mix until well combined, seasoning with a little black pepper.
Step 5
In a separate frying pan, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Stir in the breadcrumbs and cook for another 3-4 minutes until they become golden and crisp. Remove from the heat and mix the breadcrumbs with the grated hard cheese.
Step 6
Take the cleaned oyster shells and place the oysters back into them. Spoon over the spinach and cream cheese mixture, then top each one with the cheesy breadcrumb topping.
Step 7
Arrange the filled oyster shells on an oven rack or baking tray and bake in the preheated oven for 6-8 minutes until heated through and the tops are golden.
Step 8
Serve the baked oysters on a large platter while hot.