If you're a fan of Spanakopita I think you'll love this frittata. Spanakopita is a Greek spinach pie made with layers of flaky phyllo dough and filled with spinach and feta cheese. I left out the phyllo dough but kept the feta and spinach and added a few more herbs and some eggs. It's a one-pan dish that can be made pretty quickly, from stovetop to oven. And the leftovers reheat well too.

I often make this with fewer eggs, usually only two or three eggs, but I used four eggs for this recipe knowing that frittata fans are expecting more. I like my frittata extra cheesy so I use about two packs of feta cheese, or about 12 ounces of feta. You can go a little lower if you want, but I wouldn't go lower than 7 ounces. You can also add to the flavor with some chopped red pepper or sun dried tomatoes when you sauté the onions and spinach.

It won't be quite the same without feta, but if you're looking for cheese alternatives you can try goat cheese or a soft melting cheese like havarti or yogurt cheese. Since making this several times a week for many months, I now mix in chopped kale, swap red onion for yellow onion, and salt to my heart's content. So do it your way. Enjoy!

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Spanakopita Frittata

I like my frittata low on eggs and high on feta cheese. Feel free to adjust to your liking of course. I usually stay with two to three eggs, but used four here. For the feta cheese, I wouldn't go less than 7 ounces for an authentic taste.

Servings: servings

Calories: 198kcal

Ingredients

2 tablespoons olive oil
1 yellow onion trimmed and diced
10 ounces spinach frozen or fresh, chopped
1 cup chopped parsley fresh
1 cup chopped dill fresh
12 ounces feta broken into crumbled pieces
pinch or so of salt
4 large eggs

US Customary - Metric

Instructions

Preheat your oven to 350 °F.
Place a 10 inch skillet over low to medium heat and warm for a few minutes.
Add the olive oil and swirl around to coat the skillet.
Add the diced onions and sauté for 5 minutes or until they become translucent. Add a pinch or so of salt and blend with a spatula.
Add the spinach and blend in with the onions. Sauté for a few minutes or until the spinach softens (and defrosts if it's frozen).
Add the parsley and dill and blend into the mixture with a spatula. Sauté for a few minutes or until the herbs soften.
Turn the heat off and add the feta. Break it up into small pieces and blend into the mixture with a spatula.
Add the eggs to the mixture. Break up the yolks and blend in the eggs throughout using a spatula.
Even out the mixture and place the skillet in the oven. Bake for 25 minutes.
Serve warm. Store in the refrigerator for several days.