Spinach Frittata Recipe
This Spinach Frittata Recipe has all the flavors of Greek spanokopita without the effort! It’s packed with creamy feta cheese and is bursting with mediterranean flavor. It’s ready in about 30 minutes and it’s great for meal prep!
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 a while.
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 Frittata recipe has all the flavors of Turkish borek and Greek spanakopita without all the effort.
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.
Spinach is something that everyone in my family likes, so I incorporate it into recipes like my spinach apple salad and spinach pesto as often as possible!
Why you’ll love this recipe:
- This spinach feta frittata is packed with baby spinach, creamy feta cheese and Mediterranean flavors.
- It comes together in about 30 minutes and can be made completely in advance.
- Frittatas are a good source of protein and are versatile enough to eat any time of day.
- It can be customized to include your favorite protein and veggies.
Recipe ingredients
This spinach frittata recipe can be customized a number of ways based on what ingredients you have on hand.
- Eggs. You’ll need 8 large eggs for this spinach feta frittata.
- Baby spinach. There is a whopping 4-5 ounces of baby spinach in this recipe, which sounds like a lot, but it cooks down considerably. I like using fresh baby spinach but frozen chopped spinach may also be used. Be sure to drain it very well!
- Leeks and garlic. The leeks and garlic add a ton of flavor. The leek may be substituted with shallot or whatever type of onion you have on hand.
- Half and half. Substitute with your favorite milk.
- Feta cheese. The feta cheese makes this frittata shine. You can certainly substitute it with your favorite cheese if you don’t have any on hand.
- Fresh dill. The fresh dill adds a ton of flavor and really makes the flavors reminiscent of my favorite spanokopita. Substitute with your favorite fresh herbs or 1 teaspoon of your favorite dried herbs.
How to make spinach frittata
This spinach frittata recipe requires minimal prep and is on the table in about 30 minutes.
Pro tip: 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop the spinach after cooking to make it much easier!
- 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.
FAQs
Quiche and frittata are very similar except for two main differences:
Classic quiche typically includes more milk or cream, and is baked in a pastry crust. You can also make them crustless like this crustless broccoli quiche.
Frittatas have no pastry crust and are very similar to crustless quiche. The main difference is that they’re not as rich, and they’re partially cooked on the stove top then baked in the oven.
I recommend using a 10″ cast iron skillet for this spinach feta frittata. When cast iron skillets are seasoned well, they are non-stick. They’re also heatproof, which makes them perfect for stove top-to-oven cooking.
If you don’t have a cast iron skillet, use any heatproof skillet and be sure to grease the sides generously so the frittata doesn’t stick.
The frittata is done when the egg mixture is set, the top is slightly puffed and lightly golden brown, and 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.
Serving suggestions
This spinach feta frittata is extremely versatile and may be served any time of day!
- Serve it topped with fresh sliced tomatoes or avocado.
- It makes a great low carb meal served with air fryer bacon and air fryer broccoli. It’s also great with a fresh side of tricolore salad or butter lettuce salad.
- Serve for brunch with french toast casserole or blueberry baked oatmeal. It’s also great served with morning glory muffins or blueberry banana bread.
- Serve for dinner with a side of roasted sweet potatoes or air fryer potatoes. It’s also great with roasted brussels sprouts.
Recipe notes
- Pro tip: 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop the spinach 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.
- 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.
More egg recipes you’ll enjoy:
- Asparagus frittata
- Bacon and egg muffins
- Classic Quiche from a Mind Full Mom
- Egg salad
- Ham and cheese frittata
- Poached eggs
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Spinach Frittata Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small leek white and light green parts only, halved and sliced into half moons; sub with your favorite onion
- 1 clove garlic minced
- 4-5 ounces baby spinach see notes for frozen spinach
- 8 large eggs
- 1/2 cup half and half sub with your favorite dairy or non-dairy milk
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. 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.1 tablespoon olive oil, 1 small leek, 1 clove garlic, 4-5 ounces baby spinach
- 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.
- 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. Pour the egg mixture over the top of the spinach mixture.8 large eggs, 1/2 cup half and half, 1/2 cup crumbled feta cheese, 2 tablespoons chopped fresh dill, Salt and pepper
- 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
- Pro tip: 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop the spinach 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.
- 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
12 Comments on “Spinach Frittata Recipe”
This looks delicious! I will put it into the rotation to be made soon. Thanks.
Thank you Charlie, and I hope you love it as much as we do!
This frittata looks amazing, Marcie – I always enjoy the combination of spinach and feta, it never disappoints. And I feel for you – my brother was such a big eater when he was in his teens. You need to get your boys to help you in the kitchen I think! (My brother became a chef and then he was finally happy.)
Thanks so much Katerina! And that’s amazing that your brother became a chef. 🙂
We love frittatas in our house! Perfect for lunch meal prep or for dinner with a side salad. This flavour in particular would be a hit with both myself and my husband!
I love that they’re great any time of day!
This was a nice lunch on a rainy winter Saturday. I used thyme instead of dill and sprinkled paprika on the top before baking for some color. In my opinion, this dish is begging for some mushrooms added to it! Have you done that? I will try it next time.
I’m so glad you enjoyed it! I have another frittata recipe with mushrooms, ham and asparagus so made this one differently. I’m sure they’d be a great addition to this as well!
This was easy and very good and it looked beautiful. I’m Keto so this recipe works for me. I used what I had on hand. I had Half and Half and green onions. Also dried dill. I seldom have fresh dill on hand. I also added more spinach. It was great.
I’m glad this worked for you Gail, and thanks for sharing your substitutions!
Hello Marcie
I love your recipe , could put me a link of your light cast iron skillet please?
Thank you! I just added a link to the pan in the recipe card under the Equipment section. You can find it there! 🙂