Gluten-Free Spanakopita Frittata
A crustless frittata inspired by the classic Greek Spanakopita, using gluten-free flour and filled with spinach, feta cheese, and herbs.
Ingredients
- 8 Eggs
- 2 tablespoons Gluten-Free All-Purpose Flour
- 0.5 cup Milk
- about 285 g Spinach (fresh or frozen, thawed and squeezed dry)
- about 113 g Feta Cheese
- 0.5 Onion (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh Dill (chopped)
- 1 tablespoon Fresh Mint (chopped)
- 2 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- 3In a large bowl, whisk together eggs, gluten-free flour, milk, salt, and pepper.
- 4Stir in spinach, feta cheese, dill, and mint.
- 5Pour the egg mixture into the skillet over the onion and garlic. Spread evenly.
- 6Bake in the preheated oven for 25-30 minutes, or until the frittata is set and golden brown.
- 7Let cool slightly before slicing and serving.
Substitutions
Wheat Flour → Gluten-Free All-Purpose Flour(avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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