Spinach Frittata with Feta

Quick and easy Spinach Frittata has all the flavor of traditional Greek spanakopita without the fuss of phyllo! Packed with creamy feta, fresh herbs, and hearty spinach, this spinach frittata recipe is a gluten-free, vegetarian dish that takes 20 minutes, start to finish. It’s perfect for brunch or a light dinner, especially when paired with a bright cucumber tomato salad.

The Spinach Frittata recipe came about in a happy accident. I was preparing Greek spanakopita, the flaky, feta, dill, and spinach-filled pastry, for a party. Instead of the typical casserole, I decided to roll the phyllo sheets into little rolls for an appetizer, a vegetarian version of my meat and feta rolls. Somehow I ran out of phyllo with plenty of filling to spare!

The next night, I threw the leftover spanakopita filling into my cast iron skillet with some eggs and popped it in the oven. Viola! A lovely, fluffy spinach frittata was born.

I’ve since played around with the spinach and feta mixture to get just the right measurements. I like to use frozen spinach as an easy way to get loads of the vitamin, protein, and mineral-packed green in my diet. A 6-ounce bag of frozen spinach is around 3/4 pound of fresh! Plus, it makes this a great back-pocket pantry meal that I can quickly put together on the fly. 

I like to finish the frittata in the oven to avoid the step of flipping it. It’s the same technique we use in our egg white frittata with smoked salmon. Anyone can do it!

Have leftovers? This frittata is just as delicious served cold or at room temperature, which makes it a great option for meal prep. Whether you’re enjoying it hot from the oven or as a packed lunch the next day, this recipe is simple, healthful, and flavorful.

Spinach Frittata Ingredients 

Making a healthy and flavorful spinach frittata recipe starts with quality ingredients, eggs most important among them! Here’s everything you’ll need:

• Eggs: The essential ingredient of any frittata! Whole eggs create a fluffy, rich, and protein-packed base that holds all the ingredients together.
• Frozen chopped spinach: Convenient and nutrient-dense, spinach adds an earthy, hearty flavor and lots of nutrition. Be sure to thaw and thoroughly wring out the water to avoid a soggy frittata. 
• Feta cheese: The tangy flavor of feta provides unmistakable seasoning in this dish. Look for blocks of feta sold in brine, as it tends to be creamier and more flavorful than that sold already crumbled.
• Yellow onion: Adds a touch of sweetness and depth to balance the savory notes of the dish. I like the sweetness of yellow onions, but you can substitute with white or red, scallions, or shallots if you like. 
• Parsley and mint: These fresh herbs brighten up the frittata and give it that unmistakable Mediterranean flair.
• Garlic: A little minced garlic adds that magical punchy flavor that only garlic can bring. 
• Dried oregano and dill: Two dried herbs beloved in Greek dishes that layer in their signature flavors. This is one of my favorite places to showcase the distinctive flavor of Greek Oregano.
  • READ MORE: Learn more about it in our Oregano Guide. 
  • TRY IT: We offer dried Greek oregano in our shop.
• Paprika:  Sweet or smoked Spanish paprika adds a subtle warmth and vibrant color.
• Kosher salt and black pepper: Eggs without seasonings fall flat, so these seasonings are the key to bringing all the flavors together.
• Baking powder is totally optional, but I find adding a small amount helps give the frittata an airy texture, even with all the mix-ins, making it nice and fluffy. 
• Milk: I like whole milk for extra creaminess, but you can use whatever unsweetened and unflavored milk you’d like, including low-fat or plant-based. 
• Extra virgin olive oil: Coats the pan to crisp the frittata. Use a high-quality extra virgin variety–any of the olive oils from our shop would work well, but I especially love our Greek Koroneiki for this recipe.

How to Make Feta Spinach Frittata

This frittata recipe uses my go-to technique: First, brown the edges on the stove to create a “crust,” then finish the frittata in the oven. It makes the eggs slightly crisp on the outside with a soft, souffle-like center, and it couldn’t be easier! Here’s how you do it: 

• Get ready. Preheat your oven to 375°F. Next, use a cheesecloth or clean kitchen towel to wring out 6 ounces of frozen chopped spinach. Finely chop a small onion. Chop enough parsley leaves to yield 1 cup, and enough mint for 3 tablespoons. Mince 3 garlic cloves (see our how to mince garlic guide for tips).
• Season the eggs. Crack 8 eggs into a large bowl. Add 1 teaspoon dried oregano and 1/2 teaspoon each dried dill, black pepper, and paprika. Add 1/4 teaspoon of baking powder (if using), season with a pinch of salt, and whisk to combine.
• Mix the remaining ingredients. Add the prepared spinach, onion, parsley, mint, and garlic, along with 1/4 cup of milk. Once that is done, crumble in 3 to 4 ounces of feta cheese and mix well to combine.
• Start the frittata. In a 12-inch cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough olive oil to coat (about 2 tablespoons). When it’s shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about 4 minutes or so, allowing the bottom of the eggs to settle. 
• Bake the frittata. Transfer the pan to the heated oven until the top is firm and it doesn’t jiggle when you shake the pan, about 8 minutes. 
• Serve. Remove the frittata from the oven and allow it to rest for a few minutes, then slice and serve, sprinkled with additional feta, if you like, and/or with cucumber tomato salad on the side.

Can I prepare this Frittata Recipe ahead of time?

Yes, this spinach frittata recipe can be made ahead of time, and it’s a great option if you like to meal prep a healthy breakfast. Here are a couple of options for how to do it:

• Prep ahead, bake later: Simply do all the prep for the spinach and feta mixture. Store in the fridge in a tightly closed container. When ready, follow the recipe by adding the spinach and feta mixture to the egg mixture and bake.
• Bake and freeze: You can also make the entire spinach frittata and bake it in the oven. Once baked, let it cool completely, then slice and wrap each piece to freeze individually. You can reheat from frozen in a skillet or in your microwave for a few seconds.

What to Serve with Feta Spinach Frittata

This feta spinach frittata is a crowd-pleasing dish to serve for brunch, Mother’s Day breakfast, winter holiday breakfasts, and even as an appetizer for parties! And, honestly, I’ve served it for a quick dinner on a couple of busy nights.

Although this recipe is fabulous on its own, I like to serve it with my easy Mediterranean cucumber tomato salad or Greek Salad, and a side of my Middle Eastern skillet potatoes. If I’m serving a crowd for brunch, this frittata is a good option next to my epic Mediterranean brunch board, and maybe even a brunch cocktail or two. Limoncello Spritz anyone?

This recipe also freezes well, so it’s a good thing to make for a friend or family member who might need a little extra TLC.

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5 from 6 votes

Feta and Spinach Frittata

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Suzy Karadsheh

This easy feta spinach frittata recipe comes together in 20 minutes! Inspired by Greek spanakopita, this gluten-free, vegetarian frittata recipe is filled with tangy, creamy, herbaceous flavor. Make for a healthy weekend brunch or a quick and easy weeknight dinner!

Prep – 10 minutes mins

Cook – 12 minutes mins

Cuisine:

Mediterranean

Serves – 8 slices

Course:

Breakfast

Ingredients

  

1x2x3x

For the Frittata

• ▢ 8 eggs
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon dried dill
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon baking powder (optional)
• ▢ Kosher salt
• ▢ 6 ounces frozen chopped spinach, thawed and water wrung out
• ▢ 1 small yellow onion, finely chopped
• ▢ 1 cup chopped parsley leaves
• ▢ 3 tablespoons chopped mint leaves
• ▢ 3 garlic cloves, minced
• ▢ 3 to 4 ounces feta cheese, crumbled
• ▢ ¼ cup whole milk
• ▢ Extra virgin olive oil (for coating the pan)

For Serving (Optional)

• ▢ Mediterranean Cucumber Tomato Salad

Instructions

 

• Get ready. Preheat your oven to 375°F.
• Season the eggs. In a large bowl, whisk together eggs, oregano, dill, pepper, paprika, and baking powder (if using). Season with a pinch of salt.
• Mix the remaining ingredients. Add the spinach, onion, parsley, mint, garlic, feta, and milk. Mix well to combine.
• Start the frittata. In a 12-inch cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough olive oil to coat (about 2 tablespoons). When it’s shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about 4 minutes or so, allowing the bottom of the eggs to settle.
• Bake the frittata. Transfer the pan to the heated oven until the top is firm and it doesn’t jiggle when you shake the pan, about 8 minutes.
• Serve. Remove the frittata from the oven and allow it to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, and paprika used in this recipe.
• Thoroughly Dry the Spinach: Be sure to remove any excess water from the thawed spinach so you don’t end up with runny eggs. Place spinach in a cheesecloth or clean kitchen towel and twist to wring out the water. (If you’re using a kitchen towel, use one that you wouldn’t mind some green stains.)
• To Prevent the Eggs From Sticking: Make sure the skillet is coated in oil and the oil is hot before adding the eggs. This prevents the eggs from sticking to the skillet and creates a nice crust on the bottom.
• To Use Fresh Spinach: If you would like to substitute fresh spinach in place of the frozen, use 3/4 to 1 pound well washed and stemmed spinach or baby spinach. Wilt the spinach in a pan over medium heat, adding it by the handful and stirring until the spinach has all cooked down to about 1 cup or so. Allow to drain in a colander until it’s cool enough to handle, then wring out the water using cheesecloth or a clean kitchen towel. 

Nutrition

Calories: 114.6kcalCarbohydrates: 4.8gProtein: 8.7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.2gTrans Fat: 0.02gCholesterol: 174.1mgSodium: 221.4mgPotassium: 238.9mgFiber: 1.5gSugar: 1.3gVitamin A: 3570IUVitamin C: 13.1mgCalcium: 147.3mgIron: 2mg

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* This post first appeared on The Mediterranean Dish in June 2018 and has since been updated with new information and media for users’ benefit. Enjoy!

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