Hello spinach season! We have been enjoying the most tender yet hearty spinach all spring long, thanks to our local CSA that Jennifer of Chickadee Farms runs. Because of the large amount of greens we get every week, it’s forced us to get creative with how we prepare them, thinking outside of salads or simply cooked with a runny fried egg. Enter this recipe! It is by far my favorite frittata, and a healthier, less-expensive version of the classic Greek phyllo dough dish. Fresh or frozen spinach works great. This can be eaten any time of day and can be served warm or room temperature, making it extra versatile and portable!
I’d love to know what unique things you do with extra greens this time of year. Here’s the recipe and enjoy!
- 3 tablespoons extra-virgin olive oil
- 1/2 sweet onion, diced
- 1 bag spinach, washed and roughly chopped
- 1.5-2 tablespoons chopped fresh dill (dried works too)
- 8 eggs
- Big dollop of full fat Greek yogurt
- 8 ounces feta cheese (divided use)
- Preheat oven to 350 degrees Fahrenheit.
- In a medium-sized skillet, on medium high-heat, saute onion with the olive oil until translucent and fragrant, about 3 minutes.
- Add spinach and cook down until it’s reduced in volume by at least half.
- Add dill, stir all together and set aside to cool.
- In a large bowl, whisk the eggs, Greek yogurt, and all but a spoonful of feta cheese.
- Once spinach mixture is cooled, use a slotted spoon to add it to the egg mixture, leaving as much liquid in pan as possible.
- Stir all together and add to a greased pie dish. Sprinkle with feta cheese and a good grind of pepper over the top.
- Bake for about 30 minutes, until a knife comes out clean and the dish is firm in the middle.