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Spanakopita frittata recipe
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Whip up our quick and delicious Spanakopita frittata in 20 minutes! Pan-fry ribbons of filo pastry for a crispy topping. Pair with a salad for an affordable meal under $5 per serving. Freeze leftovers for up to 3 months. Enjoy the classic flavors of spinach, feta, dill, and lemon in every bite.
Ingredients:
  • Olive oil, to shallow fry, plus 1 tbsp, extra
  • 1 filo pastry sheet, cut into 5mm‑thick strips
  • 8 eggs
  • 80ml (1⁄3 cup) thickened cream
  • 280g packet baby spinach
  • 3 green shallots, thinly sliced
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced
  • 1⁄250.00 ml chopped fresh dill
  • 150g feta, broken into large pieces
  • 150g grape tomatoes, sliced
Instructions:
  • Heat a generous amount of oil in a frying pan until it reaches 1cm up the side of the pan over medium heat. Add a quarter of the filo strips and fry for 10-20 seconds until golden and crisp. Drain on a paper towel-lined plate. Repeat with the rest of the filo strips.
  • - Preheat grill to high. - Combine eggs and cream in a jug. - Heat additional oil in a 25 cm ovenproof frying pan over medium-high heat. - Add spinach, shallot, and garlic. Cook, stirring, for 2 minutes until spinach wilts and liquid evaporates. - Mix in lemon rind and 2 tbsp dill. - Pour egg mixture into the pan and top with three-quarters of the feta. - Cook for 3 minutes until starting to set around the edges. - Place the pan under the grill for 5 minutes until set and golden.
  • In a bowl, mix together the tomato, lemon juice, and remaining feta. Season with salt and pepper. Spread the tomato salad and crispy filo over the frittata, then garnish with the rest of the dill.

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