One of the better known Greek dishes is spanakopita, a spinach and feta cheese filled pastry. This isn’t that dish, but it does have all the flavor– minus the pastry part. And it’s easy to make. We’re on to something here.
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I love the ease in which frittatas come together. They are versatile to the point of ridiculousness. Eggs get to be a flavor blender as well as a binder, but in a way that is far more readily prepared than something like omelets (which I also love). The only thing to worry about is making sure that your add-in ingredients are prepared in such a way that they don’t release too much moisture to the frittata while it’s cooking. But seriously, if only all my problems were that easy to resolve!!!
In this frittata all the key ingredients from traditional spanakopita come together perfectly for a dish that works just as well for dinner as it does for breakfast. Spinach, green onions, a dash of dill, and tangy feta cheese not only make a delicious meal, but a delicious all-in-one meal at that!
Spinach & Feta Frittata Recipe
Ingredients
- 8 eggs
- 1/2 c. evaporated milk
- 1/4 c. white wine (I use an inexpensive Chablis)
- 1 c. sliced green onion
- 1 tsp. dried dill
- 2-3 Tbsp. olive oil
- 1/2 pound fresh spinach, rinsed and drained
- 1/4 pound crumbled feta
Directions
Preheat oven to 400° F.
In a medium size bowl scramble eggs with the milk, wine, onion, and dill. Set the bowl aside.
Put the olive oil in a skillet (oven proof preferred) and add the spinach. Sauté on the stove on medium heat, stirring, until the spinach is completely wilted. I like to cover the pan briefly to trap in heat to speed this up, then uncover to stir. Turn the heat down as needed to keep the spinach from scorching. If you did not have an oven proof skillet, lightly oil an oven proof dish and put the cooked spinach in it.
Add the egg mixture to the spinach and place in the oven. Bake for 10 minutes, then add the crumbled feta to the top of the eggs. Do not stir it in. The feta is very high in moisture so you don’t want that to make the eggs watery inside the frittata. Continue to bake for another 5 to 10 minutes or until the eggs are just set and no longer jiggles in the center. Serve hot. Enjoy!
Mostly Greek 