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!
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


    • 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 to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!
  • 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.)
  • 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.
  • If you would like to substitute fresh spinach, use ¾ to 1 pound. 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. 

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