This easy recipe for a feta spinach frittata cooks up perfectly in your favorite cast iron skillet! Silky eggs, savory feta cheese and tender spinach, it’s what’s for dinner.
Jump to:
Why we love this recipe
This recipe for spinach feta oven frittata came about from my love affair with my cast iron skillet.
From casseroles to cobblers, and from bacon to all kinds of eggs, this skillet is one of my favorite kitchen buddies, and as your grandma could probably tell you, the more you use it, the more seasoned it gets, and the better it cooks.
Because of the whole cast iron thing, it can go from stovetop to oven, and it delivers a steady, serious heat that is perfect for things like frittatas full of cheese and spinach deliciousness. It’s the perfect brunch dish or light supper with its gentle cheese and veggie-filled taste that is also packed with protein.
So grab your own cast iron skillet (or whatever oven-safe skillet you have – that will work too) and let’s make it!
What is a frittata?
A frittata is an Italian egg-based dish that is basically an open-faced omelet. Whisked eggs are mixed with all different vegetables (think carrots, zucchini, onion, garlic) and cheese (cheddar, mozzarella, goat cheese) and/or meats (ham, BACON, etc).
The name “frittata” comes from the Italian word “friggere,” which means “to fry.” Usually a frittata starts on the stovetop to give the eggs a chance to set, and then it is transferred to the oven to finish up.
Ingredients you need
Ingredient notes and substitutions
- Spinach: We like baby spinach for this recipe, especially the kind that comes pre-washed! But you can use regular spinach too – just give it a good chop first.
- Eggs: We find that large eggs are perfect, but anything from large to extra large will work.
- Feta Cheese: This salty, crumbly cheese is one of our faves, but you can swap in shredded cheddar, goat cheese…really any kind of cheese will work!
- Oregano: We sprinkle this on right after our frittata comes out of the oven, but you can also add it right before it bakes if you like.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Preheat your oven to 350 degrees and heat up some olive oil in an oven safe skillet (a cast iron skillet works perfectly for this if you have one.
Saute some baby spinach over medium heat until it is wilted and tender.
STEP 2: Whisk up some large eggs in a mixing bowl until they are nice and frothy. Pour the egg mixture over the spinach.
STEP 3: Sprinkle on some crumbled feta cheese. You can also grind on some black pepper if you like. Pop it into the oven and bake it for 30 minutes or until the eggs are set. Remove it from the oven and let it sit for a few minutes.
Tender, warm, cheesy deliciousness! I like to scatter a generous amount of oregano on top because it goes so perfectly with the feta cheese flavor. Let it cool for about five minutes, then cut it up into wedges and serve! Almost too good and easy to be true, right? BUT IT IS.
Recipe FAQs
They are very similar egg dishes. The main difference between a frittata and a quiche is that a quiche has a crust and is baked in the oven. A frittata doesn’t have that crust, and is usually started on the stovetop and finished in the oven (although you can cook it totally in the oven, as with this recipe). If you want to try a quiche, we love this quiche that uses Tater Tots as a crust!
1000% yes! A frittata is a great way to use up those leftover veggies, bits and pieces of cheese and cooked leftover chicken or meat…just stir them into the egg mixture. Make sure your veggies and meats are cooked first before adding them.
It can, if you are okay serving it at room temperature (we are!). We do recommend making it the same day you are planning to serve it though.
Pop your question in the Comments section below the recipe card and we will answer pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Cast Iron Skillet: We love this sturdy skillet for so many things (especially for making a chocolate chip cookie in a skillet!)
- Measuring Spoons: These are our favorites because they come apart so you can use just the spoon you want.
- Mixing Bowls: These dishwasher safe bowls have a handy handle!
Oh, and got extra feta? Use it in this scrumptious Greek Grain Salad!
Other frittata recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Feta Spinach Frittata
This easy recipe for a feta spinach frittata cooks up perfectly in your favorite cast iron skillet! Eggs and veggies, it’s what’s for dinner.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 pound baby spinach
- 2 tablespoons olive oil
- 8 eggs
- 4 ounces feta cheese
- Sea salt and pepper
- Dried oregano
Instructions
- Preheat oven to 350.
- Heat olive oil in a large oven-safe skillet over medium high heat. Saute spinach until wilted.
- Beat eggs until frothy and pour over spinach.
- Crumble feta and sprinkle over eggs. Season with a pinch of salt and a grinding of pepper.
- Bake for 30 minutes or until eggs are set. Sprinkle liberally with ground oregano. Cool slightly, cut into wedges and serve.
Notes
- Spinach: We like baby spinach for this recipe, especially the kind that comes pre-washed! But you can use regular spinach too – just give it a good chop first.
- Eggs: We find that large eggs are perfect, but anything from large to extra large will work.
- Feta Cheese: This salty, crumbly cheese is one of our faves, but you can swap in shredded cheddar, goat cheese…really any kind of cheese will work!
- Oregano: We sprinkle this on right after our frittata comes out of the oven, but you can also add it right before it bakes if you like.
Laurie Jean Oatman says
It was delicious and so easy! I added a few sundried tomatoes. I would like to make a double batch for more servings. Do you think it would work to double it in a 9×13 pan?
Hi Laurie! Yes, I think that would work just fine! It might need another 5-10 minutes of cooking time, but check it after the regular timing and see if it looks set. Meantime, sun-dried tomatoes make everything more delicious – great idea!
Stephen DuBois says
I admit it. I’m a recipe stalker. I like to look at recipes, perhaps several recipes that produce similar results. Then, I gravitate to one to use as the base, then make modifications based on other recipes’ suggestions.
For a 10″ inch skillet, the proportions here are perfect. (well, I added 2 eggs and two tablespoons (ish – eyeballled it) of milk, but I like a taller fritatta…just my preference
I also started the spinach skillet with about half a medium red onion, sauteed for about 3 – 4 minutes, then added two garlic cloves, pounded with a chef’s knife, peeled and roughly minced. Stir briefly and add the spinach. Here, I also added about 1/2 – 1 tsp of both oregano and basil right on top of the spinach. Let it cook until wilted and nearly dry.
Followed your procedure from there on out. It is now baking. Smells amazing!
Hi Stephen! And that’s a dedicated approach to recipes and one that I bet results in some scrumptious dinners! Hope that frittata turned out as amazing as it smelled! :)
Doreen says
I need/want to make this for about 25 people so can’t use a cast iron skillet. Any suggestions?? Glass lagasana pan can’t do cook top can it? If no suggestions any other egg recipes ? No meat, no bread..please I’m desperate
Hi Doreen! You can absolutely make this for a crowd – you will want to triple or quadruple the ingredients, so a lasagna pan will be perfect (or you can make it in two pans, depending on how big they are). Cook the spinach the way the recipes says on the stovetop – maybe in two batches – and then use the pan instead of the skillet for the rest of the recipe so it will fit all your ingredients. You will probably have to extend the baking time a little bit since the pan won’t conduct as much heat as the skillet – I would start checking it after 30 minutes, but plan on as much as 45 – you want the eggs to be set. I will email you with a couple more egg dish ideas too! :)
Kevin Sweers says
This was extremely easy but still a great way to use my cast iron as well as get some veg & protein in with my cheese habit. I was worried about getting the egg mixture out of my pan but it was 10x better than when I’ve tried to make scrambled eggs. Pop some extra veg & seasoning in as you like–there’s room for the goodness!
Thanks Kevin! And there’s definitely always room for extra veggies and spices! :)
Vicki Thornton says
Could you sauté the spinach in the cast iron skillet?
You could – just make sure if there is liquid in the pan after the spinach is wilted (sometimes spinach can be juicy!) that you drain it out. :)
Kim says
I tried this recipe out last week! So tasty, great breakfast meal!
I’m so glad! Oven Frittatas are one of my favorites. :)
Theresa M. says
Yum! Love the spinach and feta combo. Have to have meat with our meals, though, so will throw some cooked sausage in there for mine. Have you tried making pizza yet in your cast iron skillet? So, so very good! You can use the cast iron skillet on your grill so no need to crank the oven up in the house!
grace says
oh, i do love a frittata, and judging by your related posts, so do you! :)
i actually have never baked one in my cast-iron skillet, but that’s definitely worth a go!
Demeter | Beaming Baker says
Kate, I am loving this love affair that you’re having with your cast iron. Don’t worry, I won’t tell the Southern Husband. ;) This frittata looks just perfect! Can’t wait to see what you cook up next. Have a great week, my friend!
Mir says
Spinach and feta is one of my favorite combos. And cast-iron skillets are the best. This looks amazing!
Gayle @ Pumpkin 'N Spice says
I actually just made a similar frittata a few weeks ago, and I’ve been hooked on the flavors! Spinach and feta is one of my favorite combos, and I love eating it for breakfast! Looks delicious, Kate!
Anu - My Ginger Garlic Kitchen says
I have cast iron pan, but I don’t know why I don’t use that often but that needs to be changed now. Spinach and feta is a great combo, so I am gonna make this delicious looking frittata very soon.
Karen Nelson says
Glad for this post Kate! I have gotten off the frittata wagon (there is one right?!) for some reason for supper!
I agree .. So simple yet beautiful. I might toss some red bell pepper with the spinach as I am being well supplied by a friend.
On the cast iron note… I use my moms all the time. It has to be ummm…50 years old at least. ( funny I remember it when I’m not that old!..just turned 60)
It has seen eggs, chicken, chicken fried steak, etc. as she was a southern gal. You really can’t beat it.
Sooo thanks for getting me to ride back on the wagon and btw… Have a Happy 4th????????❤️
As always… Big Hugs!
Dawn @ Girl Heart Food says
I LOVE my cast iron skillet! I have all sizes and use it for all kinds of deliciousness :) Your recipe looks wonderful!! I love making frittatas ’cause it’s a great way to use up odds and ends in the fridge :)
Adina says
I have the same feelings for my cast iron skillet, I have only for about 1 year now, but I use it all the time. This spinach frittata is a great opportunity to use it again, so simple but so tasty, I am sure, spinach and feta make a great combo!