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Spinach frittata with feta Spanakopita style

Spinach Feta Frittata (Spanakopita-Inspired)

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Greek
  • Diet: Gluten Free


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.



2 tablespoons olive oil
1 small onion, finely chopped
1/2 teaspoon salt
2 cloves garlic, finely chopped
5 oz / 150 grams baby spinach (56 cups)
8 large eggs
1/4 cup chopped parsley (67 grams)
1/4 cup chopped dill (67 grams)
1/2 teaspoon pepper
Zest of 1/3 lemon (optional)
1/3 cup cream (e.g. heavy cream, cooking cream)
1/2 cup crumbled feta ( about 90 grams /3 oz)
2/3 cup grated Tasty or Cheddar cheese (90 grams / 3 oz)
1 teaspoon butter for greasing the pan


  • 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!


Frozen spinach could be used but you will need to defrost enough to make about 1 cup of wilted spinach, make sure to squeeze the liquid out of it so as to not dilute the frittata mixture.


  • Serving Size: 1 slice
  • Calories: 272
  • Sugar: 1.7 g
  • Sodium: 525.1 mg
  • Fat: 21.8 g
  • Carbohydrates: 4.9 g
  • Fiber: 1.1 g
  • Protein: 14.9 g
  • Cholesterol: 282.9 mg

Keywords: Frittata, Spanakopita, Feta, Spinach, Eggs, Greek, Dill, Breakfast, Brunch

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