Feta Frittata

Why You’ll Love This Spinach Feta Frittata

• Effortless. Unlike stovetop versions that need constant attention, this baked frittata is cooked in the oven for a perfect result every time.  
• Versatile and adaptable. Swap the greens, switch up the herbs, or add extra vegetables to make it your own.
• Perfect for any meal. Serve it for brunch, a light lunch with salad, or a quick dinner.

Ingredients for the Feta Frittata

• Eggs – The foundation of any feta frittata. Use large eggs for best results.
• Plain yogurt – Adds creaminess and helps create a fluffy, tender texture without heavy cream. Full-fat or whole milk yogurt works best.
• Garlic – Freshly grated for the best flavor.
• Fresh dill – Adds brightness and pairs beautifully with feta.
• Scallions – Provide mild onion flavor without overpowering the dish.
• Parsley – For freshness.
• Spinach (fresh or frozen) – Either works; see preparation notes below.
• Feta cheese – Use a block of feta in brine for the best flavor and texture.
• Olive oil – For greasing the pan and sautéing spinach if needed.
• Salt and freshly ground pepper – Season lightly; feta adds natural saltiness.

How to Prepare the Spinach for a Spinach Feta Frittata

You can use either fresh baby spinach or frozen spinach in this recipe.

If Using Fresh Baby Spinach:
Sauté it briefly on the stovetop until just wilted. Let it cool slightly and squeeze out any excess moisture before adding it to the egg mixture.

If Using Frozen Spinach:
Thaw completely and squeeze very well to remove excess water. This step is essential to prevent a watery spinach feta frittata. Removing excess moisture ensures the frittata bakes up light and fluffy rather than dense.

Tip: Preheat Your Pan

One of the simplest ways to ensure a perfectly baked frittata is to start with a hot pan. Preheating your pan in the oven before adding the eggs sets the edges immediately, preventing a soggy bottom and giving the frittata a light golden crust while keeping the center tender and custardy.

An 8-inch cast-iron skillet works beautifully for this, but it’s not required. You can also use an oven-safe sauté pan (like stainless steel with a fully metal handle) or a standard 8-inch round pan. The key is to heat it in the oven along with your preheating, so the eggs start cooking the moment they hit the pan.

How to Make a Baked Feta Frittata

1. Preheat the oven to 375°F (190°C) and prepare your pan (see preheating notes above).
2. Prepare your spinach as needed (see instructions above).
3. In a large bowl, whisk together the eggs, yogurt, garlic, herbs, salt, and pepper.
4. Fold in the spinach and crumbled feta.
5. Carefully remove the preheated pan from the oven and pour in the egg mixture. Return to the oven and bake until just set in the center, about 20–25 minutes.

The frittata should be set but still slightly soft in the middle. Let it rest for a few minutes before slicing for clean, neat pieces.

Variations

• Sautéed zucchini
• Roasted red peppers
• Sun-dried tomatoes
• Fresh mint or basil
• Chopped kale (wilted first)

You can even turn it into individual portions by baking it in a muffin tin for easy meal prep.

How to Serve

This feta frittata pairs beautifully with:

• A simple green salad
• Roasted vegetables or potatoes

It’s delicious at room temperature, making it ideal for brunches or make-ahead meals.

Storing

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

It can be enjoyed cold or at room temperature.

Final Thoughts

Whether you’re making it for a weekend brunch or meal prepping ahead for busy weekday mornings, this feta frittata is a recipe that belongs in your regular rotation.