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Spinach and Feta Frittata

By OcadoLife
Fans of the classic Greek spanakopita pie will love this Spinach and Feta Frittata from chef and author Rachel de Thample – a delicious spin that has all the flavour of the original but uses eggs and leaves out the…
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Time and servings

Total time
Serves 6352 kcal/serving
Prep time
Cooking time

Ingredients

11 total
  • 500g frozen whole-leaf spinach
  • 6 large eggs, lightly beaten
  • 4 salad onions, finely chopped
  • 1 garlic clove, crushed or grated
  • 150g feta, crumbled
  • 1 tbsp chopped dill (or 2 tsp dried)
  • 1 tbsp olive oil
  • 1 tbsp pine nuts
  • 6 wholemeal pittas, toasted
  • 1 (140g) bag mixed salad
  • ½ lemon

Method

3 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Cook the spinach to pack instructions, then drain and leave to cool. Squeeze out any excess water from the spinach and put in a bowl with the beaten egg, salad onions, garlic, feta, dill and a good grind of black pepper.

  2. Step 2

    Place a 20 cm ovenproof frying pan over a medium-high heat. Add the oil, swirl it round, then pour in the egg mixture. Scatter the pine nuts over the top. Cook for 5 mins or until the edges start to lift away from the pan; transfer to the oven and bake for 10-15 mins or until set.

  3. Step 3

    Serve warm with the pitta, salad leaves and a squeeze of lemon.