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Greek Frittata

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For almost ten years, a group of us met every Monday at 6:00 am to research, study, discuss, and plan the art work for our church. To make the early morning work more palatable, I prepared breakfast for the group. I loved doing it, they loved eating it, and showered me with compliments for the food. All around it was a most pleasant experience which we still refer to from time to time. I was particularly proud of my individual omelets which I felt I’d mastered the art of making. They were perfectly golden browned on the outside, while light and moist on the inside.  Everyone raved about them including Tom, our widely traveled food connoisseur.

However, twice after serving them he asked me “Do you ever make frittatas”?  Well no I hadn’t, nor had I ever had any desire to. For some reason I pictured them as a heavy baked egg dish which held no appeal to me, and I am ashamed to say that I let years go by before ever trying them. However, once I did, I immediately understood the reason for Tom’s question. Now I am an avid frittata fan, and I ask you, “Do you ever make frittatas”?  If not, don’t wait as long as I did to try one. Start now. You’ll be glad you did. One secret: Don’t over bake!

Greek Frittata

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Greek Frittata
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30 – 35mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Heat toaster oven to 350 degrees F.
  2. Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.
  3. Meanwhile, in a bowl, whisk together the eggs, salt and pepper.
  4. Add the spinach, tomatoes, bacon, scallions and combine.
  5. Gently stir in the Feta.
  6. Remove the casserole from the oven.
  7. Pour the egg mixture into the casserole.
  8. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 – 30 minutes.

Spanakopita (Spinach Pie)

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I’m often amazed at the speed with which different foods become popular once they are introduced to the public. Growing up we always had homemade Greek yogurt available in our refrigerator for snacks, desserts, or general cooking. (This was before it was sold commercially). A cup of fine demitasse and a little dish of yogurt topped with a spoonful of homemade peach or cherry preserves was a typical dessert at our house. Often we had crumbled Feta cheese in our scrambled eggs for breakfast, and almost daily sprinkled it on our salad. None of my friends had it at their homes. Back then it literally was “foreign” to them. Today it’s very common. You can seldom make your way through a homemaker’s magazine without finding Feta cheese sprinkled somewhere on something! Here is a dish using both Feta cheese and yogurt that was once considered out of the ordinary and is now a familiar favorite of many. This is Spanakopita, Greek spinach pie… a healthy, flavorful, easy to make meatless meal.

Spanakopita (spinach pie)

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Spanakopita (Spinach Pie)
SERVINGS
15servings
CHANGE SERVING SIZE
servings
COOK TIME
25 - 30mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash spinach, cut off stems, dry and chop.
  3. Brown scallions in 1/2 cup olive oil until tender.
  4. Combine spinach, mint, parsley, cheese, yogurt, lemon peel, lemon juice and add beaten eggs.
  5. Add salt and pepper to taste and mix well.
  6. Grease a 9×13 inch baking pan and begin by layering one phyllo sheet, brush with butter/olive oil mixture.
  7. Continue for 10 layers then spread with the spinach mixture.
  8. Top with remaining sheets each brushed with the butter/olive oil mixture.
  9. Score the top into diamonds.
  10. Bake 25-30 minutes until golden on top.