Greek Style Potato and Spinach Frittata
A savory, fluffy frittata layered with golden potatoes, tender spinach, creamy feta, and herbs. This Mediterranean dish works perfectly for brunch, lunch, or a light dinner — hot or cold!
⏱️ Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
1 tbsp olive oil
1 medium potato (Yukon Gold or red), thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
2 cups fresh spinach (or 1 cup frozen, thawed & drained)
6 large eggs
¼ cup milk or Greek yogurt
⅓ cup crumbled feta cheese
1 tsp dried oregano or dill
Salt and black pepper, to taste
Optional: Kalamata olives or chopped sun-dried tomatoes for topping
Instructions
1. Cook potatoes & onion:
Heat olive oil in an oven-safe nonstick skillet over medium. Add sliced potatoes and onions. Sauté for 8–10 minutes until potatoes are soft and lightly golden.
2. Add garlic & spinach:
Stir in garlic and spinach. Cook until spinach wilts, about 2 minutes. Remove from heat briefly.
3. Whisk egg mixture:
In a bowl, whisk eggs with milk or yogurt, oregano, salt, and pepper. Stir in feta.
4. Combine & cook:
Pour egg mixture into the skillet over the vegetables. Stir gently to distribute evenly.
5. Cook on stovetop:
Cook over medium-low heat for 5–6 minutes, without stirring, until edges are set.
6. Finish in oven:
Transfer skillet to a preheated oven (180°C / 350°F) and bake for 10–12 minutes until fully set and golden on top. Optional: broil for 1–2 minutes for light browning.
7. Serve:
Let cool slightly. Slice and serve warm or cold, garnished with fresh herbs or a dollop of tzatziki.
Tips
No oven-safe skillet? Transfer mixture to a greased baking dish and bake fully (20–25 mins).
Make it spicy: Add a pinch of chili flakes or sliced red pepper.
Add-ins: Chopped olives, roasted peppers, or cherry tomatoes work great.
❓ Frequently asked questions FAQ
Can I prep it ahead?
Yes! It keeps well in the fridge for up to 3 days and reheats nicely.
Can I make it dairy-free?
Skip the feta and use a dairy-free milk or omit it.
Frozen spinach okay?
Yes — just make sure it’s fully thawed and well-drained.
Nutrition information
Calories: 230
Protein: 12g
Fat: 14g
Carbs: 13g
Fiber: 2g