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Spanakopita Frittata
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Description
Hello spinach season! We have been enjoying the most hearty spinach all spring long, thanks to our local CSA. Because of the amount of greens we get every week, it’s forced us to get creative with how we prepare them. Enter this recipe! It is by far my favorite frittata, and a healthier, less-expensive version of the classic Greek phyllo dough dish. Fresh or frozen spinach works great.
Ingredients
- ½ whole Sweet Onion, Diced
- 2 Tablespoons Extra Virgin Olive Oil
- 1 bag (10 Oz. Size) Fresh Spinach, Loosely Chopped
- 2 Tablespoons Fresh Dill, Finely Chopped
- 8 whole Eggs, Whisked
- 2 Tablespoons Full Fat Greek Yogurt
- 8 ounces, fluid Feta Cheese, Divided
- Freshly Ground Black Pepper
Preparation
Preheat oven to 350ºF.
In a medium-sized skillet, on medium high-heat, saute onion with olive oil until translucent and fragrant, about 3 minutes. Add spinach and cook down until it’s reduced in volume by at least half. Add dill, stir all together and set aside to cool.
In a large bowl, whisk eggs, Greek yogurt, and all but a spoonful of feta cheese. Once spinach mixture is cooled, use a slotted spoon to add it to the egg mixture, leaving as much liquid in pan as possible.
Stir all together and add to a greased pie dish. Sprinkle with remaining feta cheese and a good grind of pepper over the top.
Bake for about 30 minutes, until a knife comes out clean and the dish is firm in the middle. Enjoy!
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