Spinach and Feta Frittata

Spinach and Feta Frittata

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Recipe by Helen Jackson Course: Lunch, DinnerCuisine: ItalianDifficulty: Medium


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


  • 2–3 tablespoons olive oil

  • 1 red onion, diced

  • 2 cloves garlic, crushed and chopped

  • 250 bag bag spinach, tough stalks removed and roughly chopped

  • 10 eggs

  • 3/4 cup cream

  • 200 g feta, crumbled

  • 1 teaspoon dried dill

  • ¼ cup roughly chopped fresh mint

  • Salt and freshly ground black pepper


  • 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.
  • In a large frying pan, heat the oil and gently cook the onion and garlic for 12-15 minutes until tender.
  • Add the spinach to the pan, increase the heat and cook untill wilted and excess liquid has evaporated.
  • 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.
  • Pour the mixture into the prepared cake pan and bake for 20-25 minutes, until the centre is just set.
  • Serve warm or at room temperature with chutney or garlic yoghurt sauce.

Watch the ‘how-to-video’ below…

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.

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