Spinach Feta Frittata

Why This Recipe Works

Growing up, Friday nights in our house were always “breakfast for dinner.” My mom would make something a little more special than our usual morning fare, and as a lifelong breakfast lover, it was easily my favorite meal of the week.

This spinach feta egg bake was one of the dishes she made often, inspired by the spinach and feta filling she used in her Spinach Feta Cheese borek recipe, the Turkish version of spanakopita. It was her way of turning that familiar combination into a simple egg dish that felt satisfying enough for dinner.

Why this version works so well:

• Her secret was adding a small splash of whole milk, which helped the eggs cook gently so they stayed soft instead of drying out.
• She always used a generous amount of spinach, knowing it cooks down significantly, to make it vegetable-forward.
• This dish comes together quickly and keeps well for a few days, making it easy to plan and include in your weekly meal prep.
• Starting the frittata on the stovetop and finishing it in the oven helps the eggs cook evenly without drying out the center or overcooking the bottom.

Having made this dish for most of my life, I made sure to include all the little tips and tricks so it can become a staple in your home, too.

Ingredients You’ll Need:

This spinach and feta cheese frittata is made with simple, everyday ingredients that come together beautifully in one pan. 

You can find the exact measurements in the recipe card below, but here are a few notes from my testing:

Eggs: I am using fresh, large, whole eggs (white or brown eggs both work). 

Whole milk: My secret to the best egg frittata is to add a little whole milk to the eggs, which prevents overcooking and keeps them soft and fluffy. 

For a richer taste, you can use heavy cream instead of milk. 

Garlic: I use fresh minced garlic, but for a milder flavor, you can use garlic powder instead.

Scallions: I intentionally choose green onions as they cook faster. However, chopped yellow onions can also be used, but keep in mind that the sauteing time will be slightly longer.

Fresh Baby spinach: Be sure to wash and dry it well before using. If you are short on time, you can use ready-to-eat baby spinach. 

I know 5 cups of spinach may sound like a lot, but keep in mind that it will reduce in volume as it cooks.

Feta cheese: I recommend using full-fat feta for the creamiest result. I like buying a whole block and crumbling it myself, but you can also grab a tub of already crumbled feta. 

If you prefer, you can swap the feta for goat cheese or even shredded mozzarella.

Variations & Add-Ins

If you want to switch things up, here are a few easy add-in ideas:

Veggies: You can add almost any quick-cooking vegetable you have on hand. I especially love adding sautéed mushrooms, or, for a Mediterranean spin, sautéed bell peppers and a handful of Kalamata olives.

Meat: If I am making this frittata for dinner, I sometimes add Italian sausage or turkey bacon. My husband, who is a big meat-eater, says that this version is his favorite.

How to Make Spinach Feta Frittata (The Stovetop-to-Oven Method)

This creamy feta and spinach frittata is all about a simple technique, the right ingredient ratios, and paying attention to a few key details.

The step-by-step instructions below guide you through the process to ensure the best results, even if this is your first time making a frittata.

Step 1 – Preheat the oven: Preheat your oven to 350°F (180°C). This temperature will allow the eggs to finish cooking gently without drying out.

Step 2 – Prepare the egg mixture: Crack the eggs into a large mixing bowl, pour in the milk, and add the salt and pepper.

Whisk until combined, then set aside. You are looking for a smooth mixture, not eggs that are overly aerated.

Step 3 – Make the filling: Heat the oil in a 12-inch nonstick, oven-safe skillet over medium-high heat. Add the scallions and garlic and cook, stirring frequently, until softened, for about 2 to 3 minutes. 

Adjust the heat as needed. We are not browning the veggies, but rather softening them.

Step 4 – Add the spinach: Add the baby spinach and cook until it’s fully wilted. As the spinach cooks, you may end up with some liquid at the bottom. 

Cooking the spinach until all the liquid has evaporated is key here. Stir often and adjust the heat as needed so it cooks gradually without burning the spinach.

Skipping this step can cause moisture to release into the eggs as they bake, which may result in watery eggs that don’t fluff up.

Step 5 – Add the eggs: Pour the egg mixture into the skillet. Sprinkle it with feta cheese. Using a spatula, gently stir and scrape the bottom of the pan until large, soft curds begin to form but the eggs are still slightly wet, about 30 to 45 seconds.

Step 6 – Smooth the top: Once the curds form, stop stirring. Smooth the top into an even layer and let it cook undisturbed for 30 seconds to set the base.

Step 7 – The secret to the best texture – Finishing it in the oven: Transfer the skillet to the oven and bake for about 8 to 9 minutes, until the center is no longer jiggly and the edges are lightly golden.

Step 8 – Make the optional topping: At this point, your spinach feta frittata is ready to enjoy. However, you can take it up a notch and make a quick, fresh tomato salad as a garnish. This is totally optional, but it is a good way to add a  “Mediterranean touch”.

Simply mix some cherry tomatoes, chopped red onion (or green onions), freshly squeezed lemon juice, and fresh parsley (or fresh dill or mint) with a quick salad dressing made with extra-virgin olive oil, salt, and pepper. 

I like to prepare this while my frittata is in the oven. This way, the flavors have some time to meld while I wait for it to bake.

Step 9 – Cool slightly: When the frittata is fully baked and golden brown, carefully loosen the edges with a spatula and transfer it to a cutting board. Let it cool for 5 minutes to make it easier to slice.

Step 10 – Garnish and serve: I like to garnish it with the tomato salad I made earlier, before slicing, but you can also slice it and serve it as a side salad.

Make Ahead, Storage, and Reheating

This feta frittata recipe is best enjoyed fresh, but it also stores well, making it a great option for meal prep or planning ahead. Below is how I do it:

Make ahead & meal prep: Once the frittata has cooled, slice it into individual portions and store them in meal-prep containers in the fridge. 

Storing leftovers: I doubt you will have many, but if you do, let the frittata cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3 days.

How to reheat: For best results, reheat the frittata gently in the oven or in the microwave.

• Oven (preferred): Place the slices in a 350°F (175°C) oven for 5-8 minutes, or until warmed through.
• Microwave: Reheat in 15-second intervals until just heated through, avoiding overheating to prevent the eggs from drying out.

Freezing:  While you can technically freeze this frittata, I find that it loses its fluffy texture when thawed. It also tastes much better when enjoyed within 3-4 days of cooking. 

Still, if you prefer to freeze, bring it to room temperature, place the slices in an airtight container, and store them in the freezer for up to 1 month.

When ready to eat, thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 5 minutes, or until warmed to your liking.

What to Serve With This Recipe

Once your frittata is ready, you can easily round out the meal with a few simple side dishes. These pairings all work whether you are serving it for breakfast, brunch, or a light dinner:

Salads: A fresh salad is always my go-to pairing for this frittata, especially if you skip the optional tomato salad. 

A simple green salad like my Spring Mix Salad works well, or you can go with something more substantial, such as this Tomato Cucumber Mozzarella Salad.

Potatoes: Crispy potatoes add a nice contrast to the soft eggs. My Air Fryer Fingerling Potatoes or Red Potatoes are both simple yet delicious and take only 20 minutes to prepare.

Fresh fruit: If you are serving this for breakfast or brunch, a simple Breakfast Fruit Salad is a refreshing side.

Bread: Your favorite toast or a slice of crusty bread is always welcome. My favorite pairing with this spinach and feta bake is my Olive Bread Recipe. The Kalamata olives in the bread go so well with the feta and spinach combination.

Other Egg Recipes You Might Also Like

I don’t know about you, but I am always looking for breakfast recipes that are reliable and easy to make. And what is better than egg dishes that feed a crowd and double as a centerpiece for your next brunch?

Below are a couple of egg dishes I find myself coming back to again and again:

• An easy way to get more protein: My one-bowl Cottage Cheese Egg Bake offers 23 grams of protein per serving and is another great dish for meal prep.
• The Most Popular Turkish Dish:  It blows my mind how popular Turkish Eggs have become over the last few years here in the US, and for a good reason, because poached eggs served over garlicky yogurt is truly a treat.