Rachael's Spinach and Feta Frittata
Rachael's Spinach and Feta Frittata is a easy Mediterranean recipe that serves 8. 150 calories per serving. Recipe by Rachael Ray Show on YouTube.
Prep: 16 min | Cook: 32 min | Total: 58 min
Cost: $19.25 total, $2.41 per serving
Ingredients
- 2 pounds Fresh Spinach (stemmed, coarsely chopped)
- 12 pieces Large Eggs (at room temperature)
- 1 cup Feta Cheese (crumbled, preferably Greek feta)
- 0.25 cup Whole Wheat Panko Breadcrumbs (to stabilize the frittata)
- 2 tablespoons Fresh Dill (chopped)
- 2 tablespoons Fresh Flat-Leaf Parsley (chopped)
- 2 tablespoons Fresh Mint Leaves (chopped)
- 1 bunch Scallions (Green Onions) (whites and light green tops, thinly sliced)
- 4 cloves Garlic (grated)
- 1 piece Lemon (zest and juice of half the lemon)
- 1 large Tomato (thinly sliced for garnish)
- 2 tablespoons Olive Oil (for sautéing)
- 1 teaspoon Salt (to taste)
- 0.5 teaspoon Black Pepper (freshly ground)
Instructions
Prepare Vegetables and Herbs
Wash and stem the spinach, then coarsely chop. Slice the scallion whites and light green tops thinly. Grate the garlic, zest the lemon, juice half of it, and finely chop dill, parsley, and mint. Slice the tomato very thin for garnish.
Time: PT10M
Sauté Spinach and Aromatics
Heat olive oil in the 12‑inch skillet over medium heat. Add the scallion whites and grated garlic, sauté 1 minute. Add the chopped spinach, lemon juice, and zest; cook, stirring, until the spinach is fully wilted, about 5 minutes. Stir in the chopped herbs and sprinkle the whole wheat panko, tossing to combine.
Time: PT7M
Whisk the Eggs
In a mixing bowl, whisk the 12 eggs with salt, pepper, and a pinch of freshly grated nutmeg until uniform and slightly frothy.
Time: PT3M
Assemble the Frittata
Pour the whisked eggs over the wilted spinach mixture in the skillet, letting them settle evenly. Sprinkle the crumbled feta over the top, then arrange the thin tomato slices around the perimeter.
Time: PT3M
Bake
Transfer the skillet to a pre‑heated oven at 375°F. Bake until the frittata is puffed, the edges are bubbly, and the surface is deeply golden, about 20 minutes.
Time: PT20M
Temperature: 375°F
Rest
Remove the skillet from the oven and place it on a wire rack. Let the frittata rest for 5 minutes to set the interior.
Time: PT5M
Cut and Serve
Using a sharp knife, cut the frittata into squares or wedges and serve warm. Optional: garnish with extra fresh herbs.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 10g
- Carbohydrates
- 5g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-Containing
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Fresh Spinach: Baby kale, Swiss chard
- Instead of Large Eggs: Egg substitute
- Instead of Feta Cheese: Cotija, Goat cheese
- Instead of Whole Wheat Panko Breadcrumbs: Regular panko, Plain breadcrumbs
- Instead of Fresh Dill: Dried dill
- Instead of Fresh Flat-Leaf Parsley: Dried parsley
- Instead of Fresh Mint Leaves: Dried mint
- Instead of Scallions (Green Onions): Chives
- Instead of Garlic: Garlic powder
- Instead of Lemon: Lemon juice
- Instead of Tomato: Roasted red pepper strips
- Instead of Olive Oil: Vegetable oil
Equipment Needed
- 12‑inch Oven‑Safe Skillet
- Mixing Bowl
- Whisk
- Chef's Knife
- Cutting Board
- Microplane Zester (optional)
- Measuring Cups and Spoons
- Oven
- Wire Rack (optional)
- Spatula
Critical Steps — Do Not Skip
- Wilt the spinach properly without overcooking.
- Bake until the frittata is puffed and deeply golden.
- Let the frittata rest before cutting to allow it to set.
Chef Tips from the Video
- Add a pinch of nutmeg to the eggs for a warm, subtle flavor that complements the herbs.
- Use whole wheat panko instead of regular breadcrumbs for extra crunch and a nutty taste.
- For a richer flavor, sauté the spinach in a mix of olive oil and a splash of white wine before adding lemon.
Troubleshooting
The frittata is watery after baking.
Make sure the spinach is fully wilted and excess moisture is cooked off before adding the eggs. Pat the wilted spinach with a paper towel if needed.
The top is not set and looks runny.
Bake a few minutes longer or lower the oven temperature to 350°F and continue baking until the center is firm.
Feta is too salty.
Rinse the feta briefly under cold water and pat dry, or reduce the added salt in the egg mixture.
Storage
Refrigerator: Cover tightly; store up to 4 days.
Freezer: Not recommended; texture may become watery.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the wilted spinach and herb mixture up to step 2 and refrigerate for up to 24 hours.
- The baked frittata can be made a day ahead; reheat slices in a 350°F oven for 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of Spinach and Feta Frittata in Mediterranean cuisine?
While frittatas are Italian in origin, the combination of spinach and feta reflects the flavors of the Eastern Mediterranean, where feta cheese and leafy greens are staple ingredients. The dish has become popular in American brunch culture as a healthy, protein‑rich option.
What are the traditional regional variations of spinach and feta frittata in Mediterranean cuisine?
In Greece, a similar dish called spanakopita uses phyllo dough instead of eggs, while in Italy, spinach frittatas often include ricotta or Parmesan instead of feta. Some regions add olives or sun‑dried tomatoes for extra depth.
How is Spinach and Feta Frittata traditionally served in Mediterranean households?
It is typically served warm, cut into wedges, and accompanied by a simple salad of tomatoes, cucumbers, and olive oil. A slice of crusty bread or a side of roasted potatoes is common for a complete meal.
During what occasions or celebrations is Spinach and Feta Frittata traditionally enjoyed in Mediterranean culture?
The frittata is popular for weekend brunches, Easter lunches, and festive family gatherings because it can be made ahead and serves a crowd while showcasing fresh spring vegetables.
How does Spinach and Feta Frittata fit into the broader Mediterranean cuisine tradition?
It embodies key Mediterranean principles: abundant vegetables, heart‑healthy olive oil, moderate dairy, and lean protein. The use of fresh herbs and lemon adds the bright, aromatic profile typical of the region.
What are the most common mistakes to avoid when making Spinach and Feta Frittata at home?
Common errors include overcooking the spinach, which releases excess water, and underbaking the frittata, leaving the center runny. Also, adding too much salt with feta can make the dish overly salty.
Why does this Spinach and Feta Frittata recipe use whole wheat panko instead of regular breadcrumbs?
Whole wheat panko provides a lighter, crispier texture that helps the frittata hold its shape without making it dense. It also adds a subtle nutty flavor that complements the herbs and feta.
How do I know when the Spinach and Feta Frittata is done cooking?
The frittata is done when it is puffed, the edges are golden‑brown and bubbly, and a gentle shake shows a firm, set center. A quick test with a toothpick should come out clean or with only moist crumbs.
What does the YouTube channel Rachael Ray Show specialize in?
The YouTube channel Rachael Ray Show specializes in quick, approachable home cooking, offering a mix of comfort food, healthy twists, and entertaining kitchen tips that fit busy lifestyles.
How does the YouTube channel Rachael Ray Show's approach to Mediterranean‑inspired cooking differ from other cooking channels?
Rachael Ray focuses on simplifying classic Mediterranean flavors with everyday ingredients and minimal prep, emphasizing bold herbs, bright citrus, and easy‑to‑follow steps, whereas many other channels may use more specialized techniques or exotic ingredients.
Last updated: August 30, 2026
