Spinach, Dill & Feta Frittata

This frittata is a combination of eggs, spinach, dill, feta and potatoes. Simple ingredients which are wonderful when combined.

We go through so many eggs in our household. If we had chickens, we would definitely be giving them a workout! Eggs are so nutritious, the kids love them and they are so quick and easy to prepare. Whenever I am stuck for something to make, a fried egg on a piece of toast will do the trick. The boys love cracking the eggs and take turns putting them into the hot pan to cook. “Sunny side up” is one of their favourites.

When I have a little bit more time, I like to make a frittata. It’s not that much more work, and yields a wonderful quiche-like tart which can be eaten hot or cold. You can really play around with this recipe and try different veggie, cheese or meat combinations. Or just keep it simple with onions and potatoes (so yummy). I’m a big fan of spinach, dill and feta. The flavour combination is amazing and it is lovely with a tomato salad on the side.


8 medium eggs

2 medium sized potatoes

1 small onion

2 handfuls baby spinach

2 tablespoons chopped dill (you can use dried dill, but reduce the amount to about 1 tsp … use your judgement)

2/3 cup chopped feta cheese

Salt & pepper to taste

Olive oil (for frying potatoes and onions)

Butter (for greasing the baking dish)


Preheat oven at 350ºF

Grease a dish for the frittata. I use a 9 1/2 inch baking dish.

Peel and slice the potatoes and onions. Heat up some olive oil in a frying pan and fry the onions and potatoes on a medium-low heat. You don’t want them to turn brown, you just want them to soften. This will also help the onions become sweet. I really recommend you take the time to do this, the frittata will taste so much better.

While the potatoes and onions are cooking, crack your eggs into a large bowl and whisk (they don’t need to be super fluffy). Chop the dill and feta.


Once the potatoes and onions are starting to soften (after about 5-10 mins), take them off the heat and pour into the bowl with the eggs and mix, so that they are coated with the eggs. Put in the dill, feta and spinach and mix. Add a little salt and pepper, but remember the feta is quite salty, so go light on the salt!

Pour into the greased dish and bake for 20-30 minutes, or until eggs are cooked and the top is starting to go a golden brown.


I love making this for Sunday brunch, and we eat the leftovers cold for lunch on Monday. It really is a wonderfully simple, healthy meal option.





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