Feta and Spinach Frittata

Feta and Spinach Frittata

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!

Ingredients

  • eggs
    8
  • dried oregano
    1 tsp
  • dried dill
    ½ tsp
  • black pepper
    ½ tsp
  • paprika
    ½ tsp
  • baking powder)

    (optional

    ¼ tsp
  • kosher salt
  • frozen chopped spinach

    thawed and water wrung out

    6 oz
  • yellow onion

    finely chopped

    1 small
  • chopped parsley leaves
    1 c
  • chopped mint leaves
    3 tbsp
  • garlic cloves

    minced

    3
  • feta cheese

    crumbled

    3 oz
  • whole milk
    ¼ c
  • extra virgin olive oil)

    (for coating the pan

  • mediterranean cucumber tomato salad

Directions

  1. 1

    Get ready. Preheat your oven to 375°F.

  2. 2

    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.

  3. 3

    Mix the remaining ingredients. Add the spinach, onion, parsley, mint, garlic, feta, and milk. Mix well to combine.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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!

Feta and Spinach Frittata

Feta and Spinach Frittata

115 cal

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About this Recipe

Craving the vibrant, herbaceous flavors of Greek spanakopita without the fuss of phyllo dough? This easy Feta and Spinach Frittata recipe comes together swiftly, delivering a healthy, satisfying meal in just 20 minutes, perfect for any time of day.

What makes this baked frittata truly special is its generous, balanced filling. Inspired by traditional Greek ingredients, it combines tender spinach, pungent garlic, and a medley of fresh herbs like parsley, mint, and dill. These bright flavors are beautifully complemented by tangy, creamy feta cheese, all encased in fluffy eggs.

When you dive into this frittata, you'll discover a light yet incredibly flavorful dish. The eggs are set just right, creating a delicate texture that perfectly cradles the rich, savory spinach and the delightful pops of salty feta. Each bite offers a burst of fresh herbs, rounded out by the earthy warmth of oregano and paprika. This naturally gluten-free and vegetarian frittata feels both comforting and surprisingly elegant, making it an excellent choice for a hearty breakfast or a quick, healthy dinner.

Feel free to customize this delicious baked frittata to your taste. While frozen chopped spinach is convenient, you could wilt fresh spinach, squeeze out excess water, and use that instead. Adjust the amount of dill or mint to lean into your preferred herbaceous note. For a subtle lift, remember the baking powder is an optional addition that can contribute to a lighter egg texture.

This versatile spinach frittata is ideal for a relaxed weekend brunch or a no-fuss weeknight dinner. Serve it warm or at room temperature alongside a simple Mediterranean cucumber tomato salad for a complete and utterly delicious meal.

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