Sephardic Spinach Feta Frittata

This recipe is an authentic version of the classic Sephardic frittata. I use Israeli feta cheese and leeks with wilted fresh spinach. YUM!


Egg 9 , beaten
Frozen spinach 1 Pound , thawed, drained
Matzoh meal 2 Tablespoon
Parmesan cheese 1 Cup (16 tbs)
Feta cheese 8 Ounce
Cottage cheese 1/2 Cup (8 tbs)
Milk 1/4 Cup (4 tbs)
Leek/Onion 2 Cup (32 tbs) , sliced
Olive oil 1 Teaspoon



1. Trim layers of leek as shown in the video. Cut off the root, and slice it into half. sliver it finely, and put it in a bowl.

2. Fill the bowl with water and soak leek in it for about 10 minutes, so that the dirt sinks to the bottom.

3. In a pan, pour olive oil and sauté leek. Set it aside.

4. Preheat oven to 350 degree.


5. In a large mixing bowl, add eggs and beat.

6. Put matzoh meal, parmesan, feta, cottage cheese, and milk in it. Mix it well.

7. Insert sautéed leek in it. Stir to incorporate.

8. In a pot, boil water, and put baby spinach in it. Roll to defrost. Drain it well.

9. Put the spinach in mixing bowl. Mix well.

10. Grease a 9x9-inch casserole pan, and pour mixture in it. Pop it in oven, and bake for 30-35 min, or until golden brown.


11. Serve frittata hot with bread slice.


You may also use both leek and onion to prepare frittata.

Cook until frittata springs back when gently touched.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 180Calories from Fat 97

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 460 mg19.17%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet