If you’re looking for a quick and satisfying meal that’s both healthy and delicious, a Spinach and Feta Frittata is the way to go. This dish combines the light, fluffy texture of eggs with the savory richness of feta cheese and the fresh earthiness of spinach. Whether you enjoy it for breakfast, brunch, or a light dinner, this frittata is packed with flavor and nutrients, making it a great choice for any occasion.
What makes a frittata special is its versatility. You can make it with whatever ingredients you have on hand, but the combination of spinach and feta is a classic for a reason. The spinach wilts into the eggs, providing a burst of green goodness, while the feta adds a creamy, tangy bite that pairs perfectly with the mild flavor of the eggs. A bit of garlic and onion can be sautéed beforehand for extra depth, and a sprinkle of herbs like dill or oregano adds an aromatic finish.
Cooking a frittata is incredibly simple. Start by sautéing your spinach until wilted, then pour in beaten eggs, letting them cook slowly. You don’t need to flip the frittata like an omelet, instead, it’s finished off in the oven, where it puffs up and gets golden on top. The result is a beautifully set frittata with a creamy interior and a crispy exterior.
The best part? You can serve this dish warm, at room temperature, or even chilled, making it perfect for any time of day. Pair it with a light salad or a slice of crusty bread for a full meal. You can also switch up the vegetables or cheese to suit your taste, but spinach and feta will always be a reliable, delicious combo.
A Spinach and Feta Frittata is a quick, flavorful, and nutritious meal that feels both indulgent and wholesome. Whether you’re feeding a crowd or just making enough for yourself, it’s a dish that’s easy to prepare, satisfying to eat, and sure to become a staple in your kitchen.
Ingredients
- 6 eggs large
- 1/2 cup milk
- 2 cups spinach chopped, fresh
- 1/2 cup feta cheese crumbled
- 1/4 cup red onion diced
- 1/4 cup dill chopped fresh
- Salt and pepper black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and milk. Season with salt and black pepper.
- Heat a non-stick skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
- Add the diced red onion and cook for another 2 minutes.
- Pour the egg mixture into the skillet and top with crumbled feta cheese and chopped dill.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden on top.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
- Enjoy!
Nutrition
Wasn’t hard to make, but my oven is a bit wonky. Took longer to cook, so keep an eye on it.
Spinach and feta? What a combo! My kids loved it too!
I don’t know, my kids hate spinach! But maybe I’ll try it again with some cheese on top.
So glad to hear your kids loved it! Spinach and feta is a great way to get them to eat greens!
Eh, it was okay. I prefer my eggs scrambled, not baked. Just personal preference, I guess.
I get that! Scrambled eggs have that creamy texture that’s hard to beat. Have you tried making a scrambled version with spinach and feta?
This frittata is amazing! The spinach and feta are a perfect combo. My family loved it! Definitely a 5!
It looks good, but I’m not sure if my kids would eat it. They’re picky about greens. Maybe I’ll try it without the spinach.
I’m so glad you loved it! Spinach and feta are a match made in heaven. I could eat this every day! 😍
Perfect for breakfast. I added some tomatoes and it was still yum!
Yum! Spinach is good for you. I always eat it when I can. Will try this recipe!
I don’t understand why you bake it after cooking on the stove. Can’t you just cook it all the way on the stove? Seems unnecessary.
Baking it helps the top get nice and fluffy, plus it firms it up better. You should try it! 😊
I don’t think it needs baking, just cook it longer on stove. Seems like extra step for no reason.
Followed the recipe but forgot the dill. Still turned out okay, but I think it needs that zing!
ok i tried it didn like the feta
Instructions were a bit confusing! Should I use a skillet or can it just go in a baking dish? Not sure, but it tasted fine.
I had the same issue at first! The skillet works best because of the stovetop cooking, but you can use a baking dish! Just pay attention to the cooking time!
Skillet is the way to go! 😃 But if you’re really lost, a baking dish should be fine too. Just might not get that golden top!
Loved the combo of spinach and feta! I will definitely make this again.
So happy you liked it! The spinach and feta combo is a classic. It’s so easy to make too!
How can you call this a recipe? It’s just eggs with stuff! Plus, isn’t dill for pickles? Haha. 2 stars.
I think it’s a simple dish that’s actually quite tasty! Eggs are versatile and dill adds a nice flavor. Don’t knock it till you try it! 😊
I don’t like feta cheese but tried it anyway… not bad. Would try with cheddar next time.
Glad you gave it a try despite not liking feta! Cheddar sounds like a delicious alternative. Let us know how it turns out!
This is the best frittata ever! I made it for brunch and everyone loved it. Thanks for sharing!
I’m glad to hear that! This frittata is indeed a winner. I love adding extra veggies too!
I tried this but my frittata ended up all soggy, how do you get it fluffy? 🤔
Yummy!
This frittata is absolutely delicious! The spinach and feta combination is a winner!
I don’t like dill. Can I leave it out? Anyone know?
Ugh, why use dill? It’s gross. I made it without and it was OK, just not great.
I totally disagree! Dill adds a fresh flavor that complements the spinach and feta so well. You should give it another try!
Dill’s just a herb, chill out. Everyone has their taste. Your frittata without it still sounds good. It’s all about what you like!
This frittata is amazing! So fluffy and tasty. My kids loved it. Will definitely make it again!
This recipe is too complicated for me. Just scrambled eggs are easier…
I used frozen spinach because that’s what I had. Still came out great! So easy to make.
I love that you used frozen spinach! It’s great to know it still turned out well. I might try that too!
It turned out kinda weird… not sure if I did something wrong but it just wasn’t for me.
I’ve had frittatas turn out strange too. Maybe the milk? I always skip it.
Why would you bake it? Seems easier just to cook it on the stove. I didn’t follow the oven part and it turned out fine.
I agree! Cooking it on the stove saves time. I also skip the oven part and just let it set on low heat. Works for me!
Yum! Super quick and healthy. I added mushrooms too.
Pretty good, but I think I added too much dill. Next time I won’t be so heavy-handed.
Absolutely delicious! I added some cherry tomatoes and loved it even more. This will be a regular in my breakfast rotation!
I forgot the milk and it still turned out fine! 💪
Quick and easy recipe! I added mushrooms because I had some left in the fridge. Yum!
Yummy! 😋 I made this for brunch and everyone loved it. Will definitely be making it again!
I had a lot of spinach to use up. Turned out great! Much better than I expected.
Looks complicated, but actually quite easy! Even my kids enjoyed it, which is a miracle.
Not what I expected. It was too eggy and bland. Maybe add some spices or garlic next time.
Just ok. A bit bland. I think it needs more cheese or maybe some spices?
This was really good, but my kids didn’t like the feta. Next time I’ll try cheddar maybe.
I don’t like feta, so I used cheddar. Was good but not the same I guess?
This frittata was absolutely delicious! My kids ate it all up!
I mean, it’s just eggs and spinach. I guess it’s okay, but nothing to rave about. Meh.
I think it’s delicious! The feta adds a lot of flavor to the eggs. You gotta give it a try!
Great recipe! I added some cherry tomatoes for a pop of color and flavor. Yum!
Too many eggs for my taste. I think 4 would be better.
I think adding just 4 eggs would make it too light and not as filling. Just my opinion!
This recipe is confusing. Why do I need to wait for it to cool? Just slice it up!
It was okay, but I feel like the feta was a bit overpowering. Next time, I might use less. Just saying!
This frittata was amazing! So tasty and easy to make. Definitely a keeper!
Frittata!!! OMG! Love it, easy breakfast!
Kinda simple, but easy breakfast fix. Perfect for lazy mornings.
I didn’t have dill, so I used parsley and it still turned out yummy. Just a heads up for others!
Isn’t a frittata supposed to be thicker? Mine turned out kinda flat. What did I do wrong?
why you gotta bake it? just scramble the eggs with the stuff. Much faster!
But baking gives it that fluffy texture! Scrambled eggs just don’t compare for a frittata.
I mixed up dill with parsley… oops! Still tasty though.
Haha, that happens! Dill and parsley are kinda similar. Glad it still turned out tasty! 😊
Eggs and spinach in a pan? Why bake it? Just scramble it! 🤷♂️
I dunno, man. Scrambling eggs sounds easier and quicker. Frittatas feel like a lotta work for breakfast. 🤔
But frittatas are just so much fluffier and tastier! 😋 Plus, it looks fancy!
This was so delicious! The feta adds a nice tang. I’ll definitely make it again!
Too many eggs! I just dont like eggs much. 🙁
I don’t know about this. It looks kinda weird and doesn’t sound filling.
I think it looks great! The combo of feta and spinach must be delicious! You’re missing out if you don’t try it!
But like, can you really call this a frittata? I thought it was more like a quiche without crust.
I get what you’re saying, but a frittata is more egg-based. This recipe seems legit to me!
Idk, I thought frittatas didn’t have a crust? This one sounds kinda like a quiche though. 🤷♂️
I don’t get how you can bake eggs like this. Sounds weird. I’m skeptical about it.
Too many eggs! 😭 I think I’ll just scramble them next time. or make an omelette. Idk.
Simple and good! I used frozen spinach instead and it worked fine. Yum!
I don’t like spinach, but I tried it and it was alright. Maybe it’s the feta that made it bearable. 🤷♂️
Honestly, I didn’t like it much. The spinach was too mushy for my taste.
This frittata is DELICIOUS! I love spinach and feta together. Will make again!
I forgot the dill and it still tasted good! Just a little bland, though.
Glad it still turned out okay! Dill is just one of those things that adds a pop, but it sounds like you did great without it!
Bland? No way! You could just add more spices next time! Just throw some hot sauce or something!
Looks good, but I don’t like feta cheese. Can I use cheddar instead?
You can definitely use cheddar instead of feta! It will give it a different flavor, but it should still be tasty. Enjoy!
Tasty! Personally, I think more cheese is always better! More feta next time.
Quick and simple! I threw in some tomatoes too, which made it better.
Super delish! I added some tomatoes and it took it to a whole new level! 5 stars for me!
Yummy! Made it for brunch and everyone loved it. Perfect for the weekend.
Glad to hear everyone loved it! This recipe is a winner for sure. Planning to make it again soon!
Came out a bit soggy for me. Maybe I used too much spinach? Not sure if I’ll make again.
This frittata is amazing! So fluffy and the feta adds such a nice taste. Definitely a keeper!
So easy and delicious! I love this recipe. My whole family enjoyed it!
Too many eggs if you ask me. I used 4 instead and it turned out fine.
Is it just me or does dill taste funny? Idk, I just used parsley instead and it worked fine.
Eggs, spinach, onion, ect. hmmm, I think my kids won’t eat it. Still, I will give it a shot.
My kids usually balk at veggies too, but they surprisingly loved this! Might be worth a try! 😄
This recipe is too much work for breakfast. I like simple scrambled eggs, no fuss. Sorry, but I’m giving it a 3.
Just made this for breakfast, but it didn’t rise like I thought it would. 😕
Maybe your oven temperature was off? Try checking with an oven thermometer next time! 😊
I don’t get it. Frittatas are supposed to be flat. Yours just needs more flavor. 🙄
Frittata? Isn’t that just a fancy omelette? Good but could be better. I’ll stick with omelettes. 3.
Y’all, I think you are all missing the point! Frittata ain’t supposed to be a cake! Just enjoy it.
I’m not a fan of feta cheese, so I swapped it for cheddar. Still good!
I don’t know what a frittata is but I made this and my kids ate it, so I guess that’s a win! 🙂
Wow I never made a frittata either! Sounds fancy, but if your kids liked it, then it’s a win for sure. Just don’t tell them it has spinach! 😂
That’s awesome! Frittatas are so versatile, you’ll love experimenting with different veggies! 😄
Not sure about this one. The texture was kind of off for me, maybe too much milk?
This was kinda bland. I added some garlic and hot sauce to spice it up.
I think the recipe is great as is! But I guess some people just love adding their own spin. Garlic and hot sauce does sound good though!
Bland? Really? I thought it was perfect! I didn’t find it bland at all!
Spinach is a weed! Whos eating that? Just give me bacon. 😂
Yum! I added tomatoes and it was perfect. Definitely doing this again!
Uh, I didn’t realize how many eggs it took. Next time I’ll just do a smaller recipe.
Yeah, 6 eggs is a lot! You could always cut it down to 3 or 4. It’ll still be yummy.
This frittata was HUGE hit at my brunch! So easy to make and delicious.
Honestly, it looks easy, but my frittata always ends up being a mess. Not sure what I’m doing wrong!
I’m glad it was a hit! I made one similar, but added mushrooms too. So good!
Will try it tomorrow! Sounds easy enough for me. 😁
1/4 cup dill felt like a lot—ended up tasting a bit too herby. Still, the texture was perfect.
I’m skeptical about baking times. 15-20 minutes at 350°F felt a little vague. Mine came out slightly underdone in the center, but after 5 more minutes it fixed it.
Pretty good, but I used dried dill and it was kinda bland. Also, I accidentally added extra feta and it was salty—so watch that salt/pepper.
Made this for brunch and it turned out fluffy and not watery at all. The dill with the feta is such a good combo.
Glad it worked for you! Dill + feta is such a great combo—did you keep the spinach pretty dry after cooking? I’ve noticed that makes the biggest difference for avoiding watery frittatas.
Yum. Frittata level: mastered.
I don’t have dill, so I used parsley. Honestly still good—would make again with whatever herbs are around.
Parsley works! I’ve made it with whatever I had too—parsley gives a fresh vibe even without dill. Next time I’d maybe use a pinch of garlic or squeeze of lemon to brighten it up.
I’m always skeptical of frittatas that bake in a skillet, but this one worked. Needed a couple extra minutes in my oven though.
Same! I don’t trust skillet-baked frittatas usually, but the combo of spinach + feta really held together. I also went a bit longer in the oven—mine was closer to 22 minutes.
I think 350°F is too low… mine took like forever, and the middle stayed kinda wet. Next time I’ll crank it or bake in a dish instead of the skillet.
So easy! One pan, not complicated. Will make again. Yum yum.
Pretty good, but I think my oven runs hot. It browned on top a little too fast around minute 15, so next time I’ll lower temp or cover loosely with foil. Still tasty!
Totally agree—my oven is the same way. I started checking at 12–14 minutes and it’s perfect. Foil tenting is a great idea too!
Interesting. I follow 350°F but mine browned about the same time, then I just turned the rack lower? Also maybe cover it from start. Idk ovens differ a lot.
Why red onion? I tried it and it overpowered the feta for me. Might be better with less onion or different seasoning.
Tasty, but I think 2-3 minutes for the spinach wasn’t enough—mine still had a bit of bite. Next time I’ll cook it a minute longer. Still ate it all though 😅
Salt and pepper to taste is vague 😅 but once I added enough, it was really balanced. Great for meal prep.
Totally agree—“salt and pepper to taste” is annoying, but I followed it and it came out balanced too. Meal prep win ✅
I might be missing something, but I added what felt like “to taste” and mine was kinda bland. Also, I think 350°F is a little low? Maybe I baked longer—next time I’ll salt the egg mix more and see.
Made this for brunch and it came out perfectly fluffy. The spinach stayed bright and the feta gave it that salty punch. I baked mine closer to 18 minutes and it set just right.
Pretty tasty, but I think 1/2 cup milk is a lot—mine came out a little soft. Next time I’ll reduce it.
I followed the steps but it didn’t seem to get golden on top—more like pale. Maybe my feta was too wet? Taste was okay though, just not the look.
Too many steps for breakfast lol. Also 350°F? My grandma would say 400 and 10 minutes. I’m sure it’s fine, I just prefer stove-only versions.
Fair point—this is definitely more than my usual “breakfast in 5” routine 😅. But 350°F usually gives the eggs time to set without drying out, and 15–20 min is pretty hands-off. I get the stove-only preference though—totally doable!
Not gonna lie, I was skeptical about baking a skillet frittata without a crust, but wow. Super easy and actually looks fancy when you slice it.
Not gonna lie, I forgot to cool it before slicing and it kinda fell apart… still delicious though.
The dill flavor was strong in a good way, but I added a bit too much and it felt almost like savory yogurt? Next time I’ll use a lighter hand. Otherwise solid.
This was super easy and smelled amazing. I used frozen spinach and just squeezed it dry first—highly recommend.
Made this for brunch and it turned out really fluffy. The dill + feta combo is chef’s kiss. I baked mine closer to 18 minutes and it was perfect.