Feta, Spinach and Sausage Frittata Squares


These are perfect little bites for a cocktail party.  If you would like to serve them at a brunch, just cut the squares a little bigger.

I especially like this recipe because if you have anyone needing to stay away of gluten, this is the perfect dish to serve.

It is really just nothing short of a crustless quiche.  Can you imagine all the possibilities on what to put into this delicious little dish….you’ll be seeing more frittatas in the future…be warned!


I used the mild sausage and the flavored feta.  You could use plain feta, hot sausage…..see what I mean, the possibilities are just crazy!


Chop everything, we need to be prepared.


Saute the garlic and a finely chopped shallot in a little bit of butter and olive oil.


Now toss in the spinach.  You’re going to think it is too much…..then just a few minutes later, it wilts down to the photo on the right.  Lightly salt and pepper.  Place in a bowl and set aside.


Now brown your sausage and add your onions so they can cook with the sausage and get nice and soft.  Once the sausage has browned, drain the sausage of any fat.


Before you add the sausage mixture to the spinach, drain off any excess liquid from the spinach.  There was quite a bit.


Toss together the spinach and sausage.  Then add in the crumbled feta.


In a separate bowl whisk together the eggs, cream (you can use milk or half-and-half) and lightly salt and pepper.


Add to the sausage mixture and give it a good stir to incorporate all the ingredients.


Spray your pan with cooking spray and put the egg mixture into the pan.

Bake for about 45 minutes at 325 degrees.  You can’t believe how good this smells…..yum.


It will be nice and golden brown.  Let it firm up for about 10 minutes before cutting.  Your guests are going to love you……even more.

Frittata Bites with Spinach, Sausage, and Feta
Adapted from a Recipe from Bon Appetit/June 2010 by Tori Ritchie

Nonstick cooking spray
1 10-ounce bag of pre-washed spinach
1 tablespoon olive oil
1 tablespoon butter
1 small shallot, finely chopped
1 or 2 cloves of garlic, finely chopped or pressed
8 ounces mild or sweet Italian sausages, casings removed, crumble sausage as you cook it
1 cup chopped onion
8 large eggs
1/4 cup heavy whipping cream (you can use milk or half-and-half)
Salt and Pepper to taste (the feta has a lot of salt, so be careful)
1 cup crumbled feta cheese

Pre-heat oven to 325 degrees F.  Spray an 8x8x2-inch glass baking dish with the nonstick cooking spray.  In a large skillet heat the olive oil and butter.  Saute the shallot and garlic together intil it starts to buttle, about 1 minute, then toss in the bag of spinach.  Reduce the heat to medium and keep tossing the spinach until it has been coated with the olive oil/butter mixture.  It will begin to cook down quickly, about 4 minutes or so.  Lightly salt and pepper. Place in a small bowl and set aside.

In a large skillet add the onions and sausage, breaking up the sausage with the spatula as you are browning it.  Once the sausage is browned, drain fat from the sausage.  Place the sausage mixture into the spinach mixture (make sure that you drain off any extra liquid from the spinach mixture first.)  Let cool.  Add in the crumbled feta.

In a small bowl whisk together the eggs, whipping cream and a little bit of salt and pepper.  Stir into the sausage/spinach mixture.  Pour into your prepared pan, bake for about 45 minutes at 325 degrees f.  Once the frittata is done baking, allow to cool slightly before cutting into small squares.  You should get about 20 squares.

 

5 Comments

  1. Yummy. Yummy Yummy.

  2. Pingback: Feta, Spinach, and Sausage Frittata « Edonkasaurus-Rex

  3. I’m so happy I found this receipe! This is the most amazing frittata I have ever made! Used turkey sausage instead of pork, no butter, added cherry tomatoes, and a little red pepper. Searved with an arugula salad with champagne vinegarette.

  4. Could this recipe be made the night before? I am expecting a large crowd for brunch and it would save me a lot of time, considering that I am thinking of making this for Thanksgiving Day Brunch.

    If it could be made ahead, could I combine all ingredients or would I need to keep the eggs separate until cooking time?

    Thank you,
    Kelly

  5. I have made all the components for this the night before, then when I wake up in the morning I just slightly re-warm the sausage mixture, add the feta, eggs and cream then bake. It will be nice, warm and fresh for your guests, and they will love it!!

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