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Spinach frittata with feta Spanakopita style

Spinach Feta Frittata (Spanakopita-Inspired)

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Author: Irena Macri
Servings: 6 servings
Course: Breakfast
Cuisine: Greek
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4.84 from 6 votes
Calories: 258kcal
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.

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!

Video

Notes

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.

Nutrition

Calories: 258kcal | Carbohydrates: 5g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 278mg | Sodium: 549mg | Potassium: 311mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3185IU | Vitamin C: 13mg | Calcium: 239mg | Iron: 2mg
Keywords: Breakfast, Brunch, Frittata, Spanakopita, Feta, Spinach, Eggs, Greek, Dill
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