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Spanakopita, a traditional Greek dish, has captured the hearts and palates of food lovers around the world. This savory pastry, filled with fresh spinach and creamy feta cheese, wrapped in layers of crispy phyllo dough, is a staple in Greek cuisine. Its rich flavors and delightful textures not only showcase the beauty of Mediterranean cooking but also signify the importance of fresh ingredients and traditional methods passed down through generations. For those seeking a delicious twist on this classic dish, the Spanakopita Frittata offers a modern, easy-to-make alternative that beautifully combines the beloved flavors of Spanakopita with the simplicity of a frittata.

Spanakopita Frittata With Spinach & Feta

Discover the delightful flavors of the Spanakopita Frittata, a modern twist on the traditional Greek dish! Combining fresh spinach, creamy feta, and fluffy eggs, this versatile frittata is perfect for any meal. Enjoy its vibrant colors and wholesome ingredients at breakfast, brunch, or dinner. Simple to make and sure to impress, it’s time to bring a taste of the Mediterranean to your table! #Spanakopita #Frittata #HealthyRecipe #MediterraneanCooking #EasyDinners
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1/2 cup crumbled feta cheese

1/4 cup milk

1/2 onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 tablespoon olive oil

1/2 cup phyllo dough, roughly chopped (optional for a crispy topping)

2 tablespoons melted butter (optional for phyllo dough)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until translucent.

      Add Spinach: Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

        Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and parsley. Fold in the crumbled feta cheese.

          Combine Ingredients: Once the spinach mixture has cooled, add it to the egg mixture and stir until well combined.

            Pour into Skillet: Pour the egg mixture back into the skillet over the sautéed vegetables. If using, layer the chopped phyllo dough on top and brush with melted butter for extra crispiness.

              Cook on Stovetop: Cook on the stovetop over medium heat for about 5 minutes, until the edges begin to set.

                Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is fully set and golden on top.

                  Cool and Serve: Remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6