Keto-Friendly Spanakopita Frittata

Hello friends!! On today’s post, I’m sharing a keto recipe. Why Keto? Well, I have had a few friends ask me for keto-friendly recipes and thought sure why not?

This recipe is so easy to make and actually I have enjoyed this over a dozen times so far. 🌿🌿

Growing up in a Greek household well spanakopita (Greek spinach feta pie) was our most favorite dish to make especially for the holidays. I started making spanakopita at a very young age and ever since then I never stopped. If you are a huge fan of spanakopita well I think you will enjoy this frittata. Just imagine all the goodness of spanakopita without the phyllo dough.

For those who are on the Keto diet this us definitely a recipe to try! It’s perfect to add to your holiday table and super easy to make.

Keto- Friendly Spanakopita Fritatta  Recipe

Servings: 4


  • 10 oz of fresh spinach (you can use frozen too)
  • 2 tablespoons of olive oil
  • 1 leek, finely diced
  • 3 tablespoons of dill (you can use fresh or dried)
  • 6 large eggs
  • 1/4 cup of heavy cream
  • 1/2 cup of feta cheese
  • Pinch of cumin
  • Salt and pepper for taste
  • To serve: Finely chopped parsley
  • **Make sure to use a pan that is oven safe. 


  1. Preheat the oven to 400 degrees. 
  2. Prepare the spinach. If you are using frozen spinach thaw it out. You can quickly do this by placing frozen spinach in a microwavable bowl and defrosting for 30 second intervals.  
  3. Make sure to squeeze out all the excess liquid out of the spinach before using. 
  4. If you are using fresh spinach, follow the directions below.  
  5. In a large pan drizzle some olive oil and add spinach and leeks. Saute for about 3 minutes or until the spinach has wilted and the leeks are transclucent. Remove from heat. 
  6. In a large bowl mix together the eggs, heavy cream, and feta. Whisk to combine. Add the spinach and leeks and fold in the ingredients. Season with dill, cumin, salt, and pepper.
  7. Place a thick piece of aluminum foil over the handle of the pan. Place pan in the middle rack of the oven. Cook between 8-10 minutes.  (Cover the top of the fritatta with foil if the top is getting too much color.) 
  8. Cook until fritatta is set in the middle. You can test with a tooth pick to make sure the center is fully cooked. Remove from oven and let cool.
  9. Cut into pieces, and serve with freshly chopped parsley.