Spinach Frittata Recipe

Name: Spinach Frittata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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by Marcie // February 19, 2020 (updated 5/5/23)

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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!

Spinach frittata in a skillet cut into slices

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!

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

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.

overhead shot of spinach and feta frittata fresh from the oven

FAQs

What is the difference between a quiche and a frittata?

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.

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

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.

How do you know when a frittata is done?

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.

slice of spinach feta frittata on white plate with parsley

More egg recipes you’ll enjoy:

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram