Spinach Leek and Feta Cheese Frittata

4.42 from 31 votes
30 minutes
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Spinach, Leek and Feta Cheese Frittata is everything!  It cooks up in one pan, is perfect for any meal and can be ready in about 30 minutes.  It’s a Greek-inspired version of Italy’s answer to the French omelet!

Photo of Spinach Leek and Feta Cheese Frittata fresh from the oven in cast iron skillet on wood trivet.

Did you find yourself with an abundance of eggs after Easter?  Yeah, us too.  We ended up making far fewer deviled eggs than we planned.  The eyes are always bigger than the stomach!

So, last Friday, I went through our refrigerator because it was bursting at the seams.  Some things were urgently calling for attention…. like unused eggs.  Answer…. quiche, frittata, tortillas!

Here’s a dish that fits perfectly into any meal of the day!

What is a frittata?

Frittata in Italian translates to “fried.”  It’s an egg dish that is similar to an omelet or crustless quiche that is first cooked on the stovetop then placed in the oven under the broiler so the top finishes cooking.

If you can master the simple technique to making a frittata, you have the ability to pull together a quick, protein-packed meal that is right at any time of day.  Frittatas are a great way to use up any herb, vegetable, cheese or meat you have on hand.  And of course, those eggs!

How to make Spinach Leek and Feta Cheese Frittata:

Gather up the ingredients:

  • Butter and olive oil
  • A large leek
  • A container of baby spinach
  • Garlic
  • Dill
  • Feta cheese
  • Eggs
  • Milk

A note about leeks:

  • When working with leeks, keep in mind that mud can hide within the layers so it’s really important to give them a good washing before use.
  • Cut them in half, remove any root, thinly slice and then immerse in a bowl of water.
  • Swish them around well so that trapped dirt falls to the bottom.
  • Remove with a slotted spoon and drain on a paper towel before adding to the hot butter and oil mixture.
  • Here’s more information on how to work with leeks in this post.

Photo of bowl full of fresh baby spinach.

  • Unlike its fussier French cousin–the omelet–frittatas do not require any flipping or folding because they finish cooking under the broiler.
  • Vegetables and uncooked meat such as sausage should be cooked first and most can be cooked in the skillet you’ll be using to make the frittata.  (Drain off any excess grease from the meat.)
  • Once you have your ingredients cooked the way you like them, spread them out evenly on the bottom of the skillet and add the eggs.

Photo of egg mixture being poured over spinach and leek combination in cast iron skillet.

Here’s the part where it can get tricky:

  • Once the eggs have been added to the skillet, you want to gently move the eggs around without scrambling them so that you have cooked egg and uncooked egg evenly distributed.
  • When the edges of the frittata begin to hold together as you run a heat-resistant spatula around the perimeter, the frittata is ready for the oven.
  • Add any additional cheese you want at this point.
  • Place it under the broiler and watch it carefully.  I leave the door open a bit so that I can keep a close eye on it.
  • Finishing the frittata and browning the top will only take several minutes.

Photo of Spinach Leek and Feta Cheese Frittata in cast iron skillet with gray towel over handle.

Photo of pieces of frittata piled up on wood trivet.

A few more tips:

  • To prevent stray bits of shells, break the egg on a flat surface–not on the edge of the bowl.
  • Immediately place a towel or oven mitt over the handle upon taking it out of the oven.  Don’t just set it down and put the oven mitt or towel away.  Forgetting the handle remains extremely hot can result in a severe burn!  Been there, done that!

Close-up photo of frittata wedges on wood cutting board garnished with fresh dill.

I think a tomato salad of some sort is the perfect accompaniment!  Enjoy!

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Spinach Leek and Feta Cheese Frittata in cast iron skillet.

Spinach Leek and Feta Cheese Frittata

4.42 from 31 votes

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By: Carol | From A Chef's Kitchen
Spinach, Leek and Feta Cheese Frittata is everything!  It cooks up in one pan, is perfect for any meal and can be ready in about 30 minutes.  It's a Greek-inspired version of Italy's answer to the French omelet!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast and Brunch
Cuisine Greek
Servings 2
Calories 304 kcal


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large leek - white and light green part only, halved and thinly sliced (about 1 cup)
  • 1 container (5-6 ounce) baby spinach
  • 1 clove garlic - minced
  • salt and freshly ground black pepper - to taste
  • 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
  • 1/3 cup crumbled feta cheese
  • 3 large eggs
  • 3 large egg whites
  • 2 tablespoons milk


  • Position an oven rack about 6-8 inches from the broiler. Preheat broiler.
  • Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.
  • Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.
  • Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.
  • Allow the egg mixture to cook slowly and with a heat-resistant spatula, gently move the egg mixture around without scrambling the mixture. When the edge of the frittata is beginning to hold together, transfer the pan to the broiler. Broil for 2 to 4 minutes or until the top is set and beginning to lightly brown.
  • Cut into wedges and serve.


I used a cast-iron skillet that was very well seasoned.  If your cast iron skillet is not well-seasoned, use a stainless steel skillet.
Add additional heartiness to this frittata by adding leftover cooked potatoes.


Serving: 1 | Calories: 304kcal | Carbohydrates: 10g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 304mg | Sodium: 492mg | Potassium: 319mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 6mg | Calcium: 224mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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  1. Excited to try this recipe! How would you adjust for a 12-inch cast-iron skillet? Don’t mind making more for a larger party.

    1. Hi, Michael, Thanks so much for your question! I will be converting all my recipes to a new format that I hope will be more user-friendly and provide my readers with more flexibility. You’re in luck because I just converted this recipe! I would at least double the ingredients for a 12-inch. Simply click on 2X to get double the ingredients or if you want to triple the ingredients, click 3X. Hope this helps and hope you enjoy!

  2. I don’t have dill but I have several other fresh herbs – coriander, basil, parsley, rosemary. In lieu of the unique flavour of the dill, would any of these go nicely with the dish or should I rather just drop the herbs? Or maybe I can try something else to make it interesting – paprika, cumin, nutmeg, dried oregano?

    1. Hi, Cara, Thanks so much for your question! I would probably go with the dried oregano and fresh parsley to keep with the Greek flavors. Thanks again and hope you enjoy!

  3. This combination of ingredients is very impressive. I love it the way it is combined and I am sure it comes out delicious. I got all the ingredients today from the store and so looking forward to make it.

  4. I am craving for this delicious, cheesy and creamy dish. Looks so yummy and the best option for any meal. Kids to love it.