🇬🇷 GreeceCatalog recipe
Eggs baked golden around wilted spinach, feta and spring onion — all of spanakopita's flavor without rolling a single sheet of filo.
For 4 servings.
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Heat the oven to 180°C and oil a baking dish or oven-safe skillet.
Wilt the spinach with the spring onion in the olive oil over medium heat until any liquid has cooked off, about 4 minutes.
💡 Wet spinach waters down the eggs — cook off every bit of liquid before it goes in.
Whisk the eggs with the milk, salt and pepper in a large bowl.
Stir the spinach mixture, feta and dill into the eggs.
Pour into the prepared dish and bake until just set in the center and lightly golden on top, about 20 minutes.
Rest 5 minutes before slicing.
This oven-baked frittata borrows spanakopita's core pairing of spinach, feta and dill and drops the pastry, a shortcut that shows up on nights nobody has patience for filo. It travels well cold, which makes it as common in lunchboxes as it is on the breakfast table.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.