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Greek Spinach and Feta Frittata in a plate.

Greek Spinach and Feta Frittata

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Breakfast
Cuisine: Greek
Calories: 245
Ingredients Method Notes

Ingredients
  

  • Frittata Base:
  • 8 large eggs
  • 2 tablespoons extra virgin olive oil
  • 5 oz fresh baby spinach approximately 4 packed cups
  • 4 oz Greek feta cheese in brine crumbled (approximately 1 cup)
  • 0.5 medium red onion finely diced
  • 2 garlic cloves minced
  • 0.5 cup cherry tomatoes halved
  • 2 tablespoons fresh dill finely chopped
  • 1 tablespoon fresh flat-leaf parsley finely chopped
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon freshly cracked black pepper
  • Optional Add-ins:
  • 0.25 cup Kalamata olives pitted and halved

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Heat the extra virgin olive oil in a 10-inch oven-safe skillet (cast iron preferred) over medium heat. Add the diced red onion and sauté for 3-4 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for 1 minute until highly fragrant. Add the fresh baby spinach in stages, stirring continuously until completely wilted and any released liquid has completely evaporated. Remove the skillet from the heat momentarily.
  4. In a large bowl, whisk the 8 eggs vigorously until uniform and frothy. Fold in the crumbled feta cheese, fresh dill, chopped parsley, sea salt, and black pepper.
  5. Pour the egg mixture into the skillet over the sautéed onions and spinach, using a spatula to ensure the vegetables are spread evenly. Arrange the halved cherry tomatoes and optional Kalamata olives cut-side-up across the surface of the eggs.
  6. Place the skillet back on the stovetop over medium-low heat for 2-3 minutes, allowing the bottom and outer edges of the frittata to slightly set.
  7. Transfer the skillet directly to the preheated oven. Bake for 12-15 minutes, or until the edges are golden brown and the center displays a soft, slight jiggle.
  8. Remove from the oven and let rest in the skillet for 5 minutes to set before slicing into wedges and serving warm.

Notes

  • Feta Selection: Use full-fat block Greek feta aged in brine. Pre-crumbled varieties contain anti-caking agents that prevent smooth melting.
  • Spinach Moisture Control: Ensure all moisture evaporates from the skillet after the spinach wilts. Too much liquid will make the frittata watery and dense.
  • Frozen Spinach Substitution: If using frozen spinach, thaw 5 oz completely and squeeze forcefully in a clean kitchen towel to remove all water before sautéing.
  • Pan Choice: Use a well-seasoned 10-inch cast-iron skillet or heavy oven-safe stainless steel pan. Avoid pans with plastic handles.
  • Don't Overbake: Pull the frittata from the oven when the center has a slight, custard-like jiggle. Residual heat will finish cooking it on the counter.
  • The Rest Period: Let the frittata sit for 5 minutes before slicing. This stabilizes the egg structure for clean, intact wedges.