Spinach Feta Frittata

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Spinach Feta Frittata is an easy frittata recipe that’s packed with mediterranean flavor.  It’s ready in about 30 minutes and it’s great for meal prep!

overhead shot of spinach feta frittata sliced in cast iron skillet

It’s pretty difficult for me to keep up with my high school boys’ big appetites.  I work hard to come up with recipes that are quick to prepare and nutrient dense so that they’re satisfied for at least a little while.

A little while means about an hour. 🙂

Frittatas are a wonderful alternative because they’re packed with protein, you can use whatever veggies, protein or cheese that you have on hand, and they’re great any time of day.

This Spinach Feta Frittata has been on repeat for the past month or so.  It’s packed with baby spinach, so it’s a great way for me to get more greens into my boys’ diets, and it fuels my craving for mediterranean food.

close up overhead shot of spinach and feta frittata sliced in cast iron skillet

What is the difference between a quiche and a frittata?

Quiche and frittata are very similar except for two main differences:

  1. Quiche is baked in a pastry crust.
  2. Frittatas have no crust, and the cooking the process starts on the stove top.

In a nutshell, a frittata is a crustless quiche that is partially cooked on the stove top, then baked in the oven.

What kind of pan do I need to make a frittata?

I recommend using a 10″ cast iron skillet for this spinach feta frittata. 

Cast iron skillets are best because:

  1. When seasoned well, they’re non stick.
  2. Cast iron skillets are heatproof, which makes them perfect for stove top-to-oven cooking.

The skillet shown in these photos is my BK black carbon steel skillet, which is very lightweight and low maintenance when it comes to cleaning.   I own (2) other cast iron skillets, which are linked in the recipe below.

If you don’t have a cast iron skillet, use any heatproof skillet and be sure to grease the sides well.

front close up shot of spinach and feta frittata sliced in cast iron skillet

Spinach and Feta Frittata ingredients

This frittata recipe was inspired by my Stuffed Zucchini Boats.  Both recipes include all the flavors of Greek spanakopita without the phyllo dough!

Recipe ingredients:

  • Leek
  • Garlic
  • Baby spinach
  • Eggs
  • Half and half (see recipe notes for substitutions)
  • Feta cheese, crumbled
  • Fresh dill

How to make Spinach Feta Frittata

This easy frittata recipe requires minimal prep and is on the table in about 30 minutes.  

  • Cook the veggies.  Heat the olive oil over medium heat and cook the leek until softened.  Add the garlic and cook 30 seconds longer, then add the spinach and cook 2-3 minutes until wilted.  Pour the spinach mixture onto a cutting board and roughly chop.  Brush olive oil around the edges of your heatproof skillet, and spread the spinach mixture evenly across the bottom of the pan.
  • Prepare the frittata mixture.  Whisk the eggs with the half and half until well combined, then add the feta cheese, dill, salt and pepper, to taste and whisk gently until combined.  Pour the egg mixture over the spinach.
  • Cook the frittata.  Cook the spinach and feta frittata over medium heat on the stove top until the edges start to set, about 2-3 minutes.  Transfer it to the oven and bake for 8-10 minutes until slightly puffed and lightly golden brown.

overhead shot of spinach and feta frittata fresh from the oven

How do you know when a frittata is done?

Signs that your spinach and feta frittata is done:

  • The egg mixture is set
  • The top is slightly puffed and lightly golden brown
  • The edges begin to pull away from the sides

It’s crucial to check the frittata for doneness after 8 minutes in the oven to ensure that it doesn’t over bake or burn.

What to serve with a frittata for dinner?

Frittatas are so versatile and may be served a number of ways.  

Spinach feta frittata may be served with the following:

close up of unsliced baked spinach feta frittata

Recipe notes and substitutions

  • 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop it after cooking to make it much easier!
  • I have not tested this recipe with chopped frozen spinach, but it should work no problem. Simply thaw it first and squeeze out excess water.
  • The half and half may be substituted with whatever milk you have on hand.
  • The leek may be substituted with your favorite chopped onion.
  • Omit the leek and garlic if following a Low FODMAP diet.
  • Leftover frittata keeps well in an airtight container in the refrigerator for up to 3 days.

slice of spinach feta frittata on white plate with parsley

More egg recipes you’ll enjoy:

Spinach Feta Frittata

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Spinach Feta Frittata is an easy frittata recipe that's packed with mediterranean flavor.  It's ready in about 30 minutes and it's great for meal prep!

Spinach Feta Frittata

Ingredients

  • 1 tablespoon olive oil
  • 1 small leek, white and light green parts only, halved and sliced into half moons
  • 1 clove garlic, minced
  • 4-5 ounces baby spinach
  • 8 large eggs
  • 1/2 cup half and half (or sub with dairy free milk)
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. Heat the olive oil in a medium 10" cast iron or heatproof skillet over medium heat. Add the leek and cook 3 minutes until softened. Add the garlic and cook 30 seconds more. Add the baby spinach and cook 2-3 minutes or until completely wilted, then pour the mixture out onto a cutting board and roughly chop. 
  3. Brush olive oil from the bottom of the pan around the edges of the skillet (or add more oil if needed), then add the spinach mixture back to the pan and spread evenly across the bottom.
  4. Beat the eggs with the half and half until well blended, then whisk in the feta cheese, chopped dill, salt and pepper to taste until combined.
  5. Brush some olive oil around the edges of the skillet to keep the frittata from sticking, and pour the egg mixture over the top of the spinach mixture.
  6. Cook the frittata on the stove top over medium heat just until the edges begin to set (about 2 minutes), then place in the oven. Bake for 8-10 minutes or until puffed and golden on top. Remove from heat and allow to cool slightly. Enjoy!

Notes

  • 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop it after cooking to make it much easier!
  • I have not tested this recipe with chopped frozen spinach, but it should work no problem. Simply thaw it first and squeeze out excess water.
  • The half and half may be substituted with whatever milk you have on hand.
  • The leek may be substituted with your favorite onion.
  • Omit the leek and garlic if following a Low FODMAP diet.
  • Leftover frittata keeps well in an airtight container in the refrigerator for up to 3 days.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 200mgSodium: 261mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 10g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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