Spinach Frittata with Feta

Name: Spinach Frittata with Feta
Ingredients: 8 pc eggs; 1 tsp dried oregano; 0.5 tsp dried dill; 0.5 tsp black pepper; 0.5 tsp paprika; 0.25 tsp baking powder (optional); Kosher salt; 170 g frozen chopped spinach (thawed; water wrung out); 1 small yellow onion (finely chopped); 40 g parsley leaves (chopped); 30 g mint leaves (chopped); 3 garlic cloves (minced); 85-120g feta cheese (crumbled); 60 ml whole milk; Extra virgin olive oil (for coating pan)

By admin 2/28/2026

Breakfast Vegetarian Gluten-Free High-Protein Healthy Italian Mediterranean

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

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Units:

8 pc eggs
1 tsp dried oregano
½ tsp dried dill
½ tsp black pepper
½ tsp paprika
¼ tsp baking powder (optional)
Kosher salt
170 g frozen chopped spinach (thawed; water wrung out)
1 small yellow onion (finely chopped)
40 g parsley leaves (chopped)
30 g mint leaves (chopped)
3 garlic cloves (minced)
85-120g feta cheese (crumbled)
60 ml whole milk
Extra virgin olive oil (for coating pan)

Instructions

Preheat oven to 190°C.
Whisk eggs with oregano, dill, pepper, paprika, and baking powder; season with salt.
Add spinach, onion, parsley, mint, garlic, feta, and milk; mix well.
Heat olive oil in 30cm cast iron skillet over medium-high heat until shimmering.
Pour egg mixture into skillet; cook 4 minutes to settle the bottom.
Transfer skillet to oven; bake until top is firm and doesn't jiggle (about 8 minutes).
Rest a few minutes before slicing; serve with cucumber tomato salad if desired.