Skip to Content

Spanikopita Mini Frittatas

Sharing is caring!

Spanikopita Mini Frittatas

Spanikopita Mini Frittatas

Jessica Braider
These babies are the perfect way to start your day (or enjoy for lunch or savor for dinner)! Protein and veggie-rich, they will keep you satisfied while packing a serious flavor punch.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Main Dish
Cuisine Mediterranean
Servings 12 servings


  • 1 Tbsp. extra virgin olive oil
  • 1/2 yellow onion finely diced
  • 2 cloves garlic minced
  • 8 oz. frozen chopped spinach
  • 2 tsp. dried dill
  • 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 tsp. black pepper
  • 6 eggs
  • 1/2 cup low fat plain yogurt or use any variety
  • 1/2 cup crumbled feta cheese


  • Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.
  • In a medium skillet, heat the oil over a medium-high heat. When it is hot, add the onion and sauté for 2 minutes.
  • Add the garlic and continue sautéing over medium heat for another 3 minutes, or until the onion is soft.
  • Add the spinach, dill, salt, and pepper and sauté until the spinach is cooked and any water has evaporated.
  • Meanwhile, in a large bowl, whisk the eggs and yogurt together until completely combined and then stir in the cheese.
  • Once the spinach mixture is fully cooked, add it to the egg mixture and stir well.
  • Divide the mixture among the muffin tin wells, filling each about 2/3 of the way full. If there is any leftover liquid, distribute it evenly among the cups.
  • Bake for 25 - 30 minutes, until the frittatas have risen slightly and are a bit firm to the touch. Wait 5 minutes or so, if you have the time, and then remove from the muffin tin to cool on a cooling rack. Serve immediately or cool completely and store in an airtight container for up to 3 days or freeze for up to 3 months in an airtight container or freezer bag.


Do Ahead or Delegate: Dice the onion, peel the garlic, defrost the spinach, combine the spices, prepare the egg mixture and refrigerate, crumble the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the frittatas.
Scramble Flavor Booster: Add a pinch of red pepper flakes to the egg mixture.
Tip: These frittatas are fun to get creative with! Feel free to swap out the frozen spinach for other chopped frozen greens, substitute the feta with other cheese, and/or add your favorite spices.
Nutritional Information Per Serving (% based upon daily values): Calories 71, Total Fat: 5g, 7%; Saturated Fat: 2g, 9%; Cholesterol: 86mg, 9%; Sodium: 149mg, 6%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 2%; Sugar: 1g; Protein: 5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Breakfast/Brunch, Company/Entertaining, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop