Spanakopita Frittata with Pine Nuts
Everyone loves a great and easy egg recipe, and this Spanakopita Frittata with Pine Nuts will up your egg game, for sure! The Greek diet is filled with delicious and easy main course egg recipes. The basic ingredients for spanakopita filling -- Greece’s most famous phyllo pie – are incredibly versatile. In this -- one of the most perfect Mediterranean diet egg recipes! -- I’ve added some crunch in the form of pine nuts. You can switch them out for walnuts or pistachios, too. Make sure to cook your spanakopita frittata in extra virgin Greek olive oil and to use only real Greek feta!
PREP TIME 15 minutes
COOK TIME 20 minutes
Ingredients
- 1/3 cup extra virgin Greek olive oil
- 1 large leek, trimmed and chopped
- 3 cups fresh baby spinach
- 4 eggs, lightly beaten
- Sea salt and black pepper to taste
- Grating of nutmeg to taste
- 1/3 cup toasted pine nuts
- ½ cup chopped fresh dill
- 2/3 cup crumbled Greek feta
- 2/3 cup halved teardrop tomatoes
Instructions
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Preheat the oven to 375F/200C.
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Heat half the olive oil in a 10-inch cast-iron or ovenproof frying pan over medium heat and cook the leeks until soft and lightly browned. Add the spinach to the pan and cook together with the leeks until wilted and no liquid is left.
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Whisk the eggs until frothy, seasoning them with salt and pepper. Grate some nutmeg either into the eggs or over the spinach-leek mixture.
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Pour the eggs into the pan over the spinach-leek mixture, tilting it so that the eggs cover the surface evenly. Sprinkle with dill, feta and pine nuts and bake in the middle of a preheated oven for about 20 minutes, or until puffed, set, and slightly golden. Remove, cool for a minute or two, cut into wedges and serve, garnished with chopped tomatoes and a drizzling of the remaining olive oil per serving.