This Spanakopita-inspired spinach frittata is filled with sautéed onions, garlic, leafy greens, dill, parsley, briny feta, cheese and eggs. All those Greek and Mediterranean flavours come together to make a delicious dish you can enjoy for breakfast, lunch or dinner.
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My Spanakopita Spinach Frittata
In this recipe, I am combining a humble frittata with Greek feta spinach pie or pastry dish known as spanakopita. My fusion version has all the flavours and ingredients you would find in the spanakopita like spinach, feta, parsley, and dill but no pastry and more eggs and a good splash of cream that makes it into a frittata. It’s like a low-carb, grain-free, gluten-free version.
This spinach frittata is cooked in the oven and I like using the cast iron skillet but any baking or casserole dish will work for this recipe. Just remember, the height of the frittata might affect the cooking time, so you have to check as you go.
This frittata is full of nutrients, vegetarian, high-protein, low-carb, gluten-free, and grain-free.
What You’ll Need
Here are the ingredients you need for this Greek frittata. Full measurements in the recipe card below.
- Eggs – large eggs is what I used, you can always increase by a few extra to make a slightly larger frittata.
- Spinach – You need baby spinach or English spinach and quite a lot as it wilts down to a much smaller amount once it’s cooked. I prefer fresh spinach but you could use frozen, defrosted spinach. Make sure to squeeze the water out.
- Cheese – I used smooth feta and grated Tasty cheese, which is like mild Cheddar. You could also use Mozzarella or any other cheese you like.
- Flavours – onions, garlic, lemon zest, dill and parsley, plus salt and pepper.
- Cream – I used light heavy cream to dilute the egginess and to give it a luxurious, velvety feel; you can use regular heavy or cooking cream or half and half. Thick, double cream might be harder to whisk in but could also be used and sour cream would give more tang.
- Plus, olive oil for cooking and some butter fro greasing (can be olive oil).
Watch The Video
How To Make Feta Spinach Frittata
A full list of ingredients, instructions and nutritional info is in the recipe card below. Here are step-by-step pics and a video.
- Step 1. Preheat the oven to 180 C / 355 F.
- Step 2. Use a cast-iron skillet or another oven-proof frying pan. If unavailable, use a regular frying pan to sauté onions and spinach and then bake the frittata in an oven dish. Heat the skillet over medium-high heat, add the olive oil, onions and 1/2 teaspoon salt and sauté for 2-3 minutes until softened.
- Step 3. Add garlic and lemon zest, stir through briefly, then add all of the spinach on top (about 5-6 cups). Cover with a lid and leave for 20-30 seconds for the spinach to wilt down so it’s easier to stir.
- Step 4. Open the lid and stir the spinach, then sauté together for another 30 seconds to a minute.
- Step 5. Transfer the spinach and onions to a mixing bowl, scrape everything out of the skillet and set it aside. To the spinach, add the eggs, dill, parsley, pepper and cream and whisk with a fork. Then add the cheeses (reserve a little bit of the Cheddar/Tasty for the top) and whisk again to combine.
- Step 6. Rub about a teaspoon of butter all over the skillet; greasing will prevent the frittata from sticking. If using another baking dish, grease that instead.
- Step 7. Pour in the frittata mixture, spread evenly and sprinkle with the reserved Cheddar/Tasty.
- Step 8. Pop in the oven, middle shelf, for 25-30 minutes, or until the eggs are set and the top is lightly golden around the edges. The frittata will puff up while baking but will collapse once it’s out of the oven.
- Step 9. Allow the frittata to cool slightly before slicing and devouring. Run the tip of the knife around the edges of the frittata to loosen it up. Slice and use a spatula to remove slices individually. Garnish with extra dill, parsley and feta. Enjoy!
What To Serve With Frittata
When it comes to serving any frittata, there are several delicious options from fresh salad and bread to roasted vegetables, potatoes, or even fresh fruit to balance the meal out.
- Fresh salad is a light and refreshing side. I think this spinach and feta frittata is already full of greens, so I would compliment it with other vegetables. Greek salad (surprise, surprise) would be a great pairing or you could go for a simpler tomato and avocado salad.
- Serve slices of crusty bread or toasted baguette alongside the frittata for some added texture and carbs, if needed.
- Roasted veggies such as asparagus, zucchini, sweet peppers, and cherry tomatoes would be a good pairing for herby, cheesy frittata.
- Breakfast potatoes or hash browns will add a hearty and satisfying element to the meal.
- Baked beans can add a contrasting sweet flavour and texture and extra carbs without the grains/gluten.
- You could add a side of crispy bacon, grilled mushrooms or smoked salmon to this frittata.
- For a lighter and refreshing option, serve a platter of fresh seasonal fruits. Sliced melons, berries, grapes, and citrus fruits can provide a contrast to the savoury flavours of the frittata.
- Offer a dollop of yogurt or sour cream as a topping for this frittata or serve some Greek yoghurt with honey and walnuts as a sweet follow-up dish.
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Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1/2 teaspoon salt
- 2 cloves garlic finely chopped
- 5 oz. baby spinach 5-6 cups or 150 grams
- 8 large eggs
- 1/4 cup chopped parsley 6-7 grams
- 1/4 cup chopped dill 6-7 grams
- 1/2 teaspoon pepper
- Zest of 1/3 lemon optional
- 1/3 cup cream e.g. heavy cream, cooking cream
- 1/2 cup feta crumbled, about 90 grams / 3 oz.
- 2/3 cup grated cheddar cheese 90 grams / 3 oz.
- 1 teaspoon butter for greasing the pan
Instructions
- Preheat the oven to 180 C / 355 F.
- Sauté the onions. Use a cast-iron skillet or another oven-proof frying pan. If unavailable, use a regular frying pan to sauté onions and spinach and then bake the frittata in an oven dish. Heat the skillet over medium-high heat, add the olive oil, onions and 1/2 teaspoon salt and sauté for 2-3 minutes until softened.
- Add garlic and lemon zest, stir through briefly, then add all of the spinach on top (about 5-6 cups). Cover with a lid and leave for 20-30 seconds for the spinach to wilt down so it’s easier to stir.
- Cook spinach. Open the lid and stir the spinach, then sauté together for another 30 seconds to a minute. Transfer the spinach and onions to a mixing bowl, scrape everything out of the skillet and set it aside.
- Make frittata mix. To the spinach, add the eggs, dill, parsley, pepper and cream and whisk with a fork. Then add the cheeses (reserve a little bit of the Cheddar/Tasty for the top) and whisk again to combine.
- Prepare the skillet for baking. Rub about a teaspoon of butter all over the skillet; greasing will prevent the frittata from sticking. If using another baking dish, grease that instead.
- Pour in the frittata mixture. Spread evenly and sprinkle with the reserved Cheddar/Tasty.
- Bake. Pop in the oven, middle shelf, for 25-30 minutes, or until the eggs are set and the top is lightly golden around the edges. The frittata will puff up while baking but will collapse once it's out of the oven.
- Cool. Allow the frittata to cool slightly before slicing and devouring. Run the tip of the knife around the edges of the frittata to loosen it up. Slice and use a spatula to remove slices individually. Garnish with extra dill, parsley and feta. Enjoy!
I am loving the flavors happening in this frittata! 🙂 So perfect for a weekend brunch.
Made this for brunch over this past weekend and it was a hit!! The Greek flavors paired so perfectly with the eggs – it might be my new way to make a frittata from now on!
Love all the flavors! Spanikopita is a favorite dish, so this is so NEEDED! Love!
This frittata was so good. Soft and fluffy and absolutely delicious for brunch with friends today.
We loved the Mediterranean flavors of this frittata! It made for a delicious dinner with a salad on the side.
How would sour cream work instead of the cream? I am not a real cream person but do have sour cream in the frig and coconut milk as a non-traditional alternative to cream. Any cautions about using either of these?