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Spinach and Feta Frittata

  • Author: Recipe : Helen Jackson
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 1 1x


Using a collapsible cake tin is a trick that helps make this frittata bake higher than the norm, and it looks great when served.



  • 23 tablespoons olive oil
  • 1 red onion, diced
  • 2 cloves garlic, crushed and chopped
  • 250g bag spinach, tough stalks removed and roughly chopped
  • 10 eggs
  • 3/4 cup cream
  • 200g feta, crumbled
  • 1 teaspoon dried dill
  • ¼ cup roughly chopped fresh mint
  • Salt and freshly ground black pepper


  1. 1. Preheat the oven to 180°C. Line a 22cm cake pan with baking paper or if using a spring form pan then line with foil and spray/brush with oil.
  2. 2. In a large frying pan, heat the oil and gently cook the onion and garlic for 12-15 minutes until tender.
  3. 2. Add the spinach to the pan, increase the heat and cook untill wilted and excess liquid has evaporated.
  4. 3. In a bowl beat the eggs and cream until combined. Mix in the feta, dill and mint along with the spinach and onion. Season with salt and pepper.
  5. 4. Pour the mixture into the prepared cake pan and bake for 20-25 minutes, until the centre is just set.
  6. 5. Serve warm or at room temperature with chutney or garlic yoghurt sauce.


Recipe Tips and Hints

  • Silverbeet can be used instead of spinach but make sure you chop it finely and don’t use tough stalks.
  • Red onions have a milder flavour but you can use a brown onion instead.
  • Dill has an interesting flavour that is slightly aniseed. It is readily available in supermarkets but for a different flavour you can substitute chopped parsley.


  • Serving Size: 6

Posted on

February 16, 2018