Spinach Frittata with Feta

By admin 2/28/2026

The recipe originated from a "happy accident" when leftover spanakopita filling was combined with eggs and baked in a cast iron skillet, creating this quick frittata alternative that captures the flavors of traditional Greek spanakopita phyllo pie without the pastry hassle.

Ingredients

Scale:
Units:
  • 8 eggs
  • 1 tsp dried oregano
  • 1/2 tsp dried dill
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp baking powder (optional)
  • Kosher salt
  • 170g frozen chopped spinach (thawed, water wrung out)
  • 1 small yellow onion (finely chopped)
  • 40g chopped parsley leaves
  • 30g chopped mint leaves
  • 3 garlic cloves (minced)
  • 85-120g feta cheese (crumbled)
  • 60ml whole milk
  • Extra virgin olive oil (for coating pan)

Instructions

  1. Preheat oven to 190°C.

  2. Whisk eggs with oregano, dill, pepper, paprika, and baking powder; season with salt.

  3. Add spinach, onion, parsley, mint, garlic, feta, and milk; mix well.

  4. Heat olive oil in 30cm cast iron skillet over medium-high heat until shimmering.

  5. Pour egg mixture into skillet; cook 4 minutes to settle the bottom.

  6. Transfer skillet to oven; bake until top is firm and doesn't jiggle (about 8 minutes).

  7. Rest a few minutes before slicing; serve with cucumber tomato salad if desired.

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