Spanakopita Frittata: Easy Rice Cooker Spinach & Feta Bake

If you love spanakopita’s soft, garlicky spinach and salty feta but have never once, in your life, felt like wrestling a stack of paper-thin phyllo into submission, this recipe was written for you.

It’s everything you love about that classic Greek spinach pie the same soft curds of feta, the same silky garlic-scented greens folded into an egg custard and left almost entirely to its own devices in your rice cooker. Twenty-five minutes later, you invert it onto a plate the way you’d turn out a cake, and what comes out is golden, tender, and deeply comforting.

No pastry, no rolling, no “did I remember to keep the phyllo covered with a damp towel.” Just spoon, pour, close the lid, and let the appliance you already trust with dinner every night quietly work its magic on breakfast.

Why You’ll Love My Spanakopita Frittata

This is the kind of recipe that earns a permanent spot in the weekend rotation. It has all the savory, herby, salty satisfaction of a proper Greek spinach pie, but it comes together with a five-minute prep window and almost no hands-on cooking which means it’s just as at home on a lazy Sunday as it is when you need something that looks impressive for brunch guests but genuinely required very little of you.

Spanakopita itself has been a fixture of Greek home cooking for generations, built on the pairing of wilted greens and briny feta that Greek cooks have leaned on for centuries. This frittata keeps that same soul spinach, garlic, feta, a little bite of chili and everything bagel seasoning for crunch while trading the layered pastry for a rice cooker custard that’s forgiving, fuss-free, and every bit as satisfying to slice into.

It’s naturally gluten-free, it feeds a table of eight without a second dish to wash, and it holds up beautifully for slower mornings, packed lunches, or a light dinner alongside a simple salad.

Simple Ingredients

Everything here does real work nothing filler, nothing fussy.

• Eggs: The base of the whole dish. Twelve eggs give this frittata enough structure to hold its shape once it’s turned out of the rice cooker, and enough richness to stand up to the feta and cream.
• Thickened cream: Loosens the eggs just enough to keep the frittata soft and custardy rather than rubbery, and adds the kind of gentle richness that makes each slice feel a little indulgent.
• Garlic: Crushed and stirred straight into the egg mixture, so its flavor is woven through every bite rather than sitting on top.
• Baby spinach: The heart of any spanakopita-inspired dish. Using it both folded through the mixture and reserved fresh on top gives you the wilted, savory spinach flavor of the original and a little fresh, vibrant contrast at the end.
• Spring onions: A light, fresh oniony bite that keeps the filling from tasting flat or one-note.
• Shredded cheese: Melts through the eggs for that pull-apart, savory backbone every good frittata needs.
• Danish feta: Crumbled rather than sliced, so it distributes in soft, salty pockets throughout the single ingredient that makes this taste unmistakably like spanakopita.
• Long green chili: A slim, bright ribbon of heat scattered over the top at the end. Leave it off entirely if you’re feeding a heat-sensitive table it’s a garnish, not a foundation.
• Everything bagel seasoning: The finishing touch. Poppy seed, sesame, garlic and onion flakes give the top a little crunch and a savory lift that ties the whole dish together.

Recipe Details

• Servings: 8
• Preparation time: 5 minutes (plus 5 minutes standing)
• Cook time: 20–30 minutes
• Total time: Approximately 35–40 minutes

Recommended Equipment

• 11-cup capacity rice cooker with a Cook function
• Cooking spray or a pastry brush for oiling the insert bowl
• Large mixing bowl (for the egg mixture)
• Whisk
• Wooden spoon or spatula (for folding through the filling)
• Skewer or thin knife (to test doneness)
• Two serving plates (for inverting the frittata)

What Is Needed

• Extra-virgin olive oil or cooking spray, for greasing
• 12 eggs
• 300ml thickened cream
• 2 garlic cloves, crushed
• 120g baby spinach leaves, divided
• 2 spring onions, thinly sliced
• 1 cup shredded cheese
• 200g Danish feta, crumbled, divided
• 1 long green chili, thinly sliced, to serve (optional)
• 1 tablespoon everything bagel seasoning

How to Make Spanakopita Frittata

1. Prepare the rice cooker Spray or brush the insert bowl of an 11-cup capacity rice cooker generously with olive oil, then place it back into the rice cooker.
2. Whisk the base In a large mixing bowl, whisk together the eggs, thickened cream and crushed garlic until smooth and well combined. Pour the mixture into the prepared insert bowl.
3. Add the filling Set aside about half a cup of the baby spinach to use as a fresh topping later. Add the spring onion, shredded cheese and the remaining spinach to the insert bowl and stir gently to combine. Scatter over half of the crumbled feta.
4. Cook Cover with the lid and set the rice cooker to its Cook function. Cook for 20–25 minutes. Insert a skewer or thin knife into the center if it comes out wet, set to Cook again and check every few minutes until it comes out clean, which should take a further 3–5 minutes.
5. Stand Once cooked through, leave the frittata to stand with the lid closed on the Keep Warm function for 5 minutes. This last rest makes it far easier to turn out cleanly.
6. Turn out and finish Carefully invert the frittata onto a plate, then invert it again onto a second plate so it sits right-side up. Top with the reserved spinach, the remaining feta and the sliced green chili, then finish with a generous sprinkle of everything bagel seasoning. Slice and serve warm.

What to Serve With Spanakopita Frittata

• A simple Greek salad with cucumber, tomato, red onion and olives
• Warm crusty bread or toasted pita
• A crisp green salad with a lemon vinaigrette
• Roasted cherry tomatoes on the vine
• A bowl of Greek yoghurt with honey, for a sweet contrast on a brunch table
• Fresh fruit for a lighter breakfast spread

Top Tips

Grease generously: The insert bowl needs a proper, even coating of oil this is what allows the frittata to release cleanly when you invert it rather than leaving half of it behind.

Don’t skip the standing time: Those five minutes with the lid closed let the frittata firm up just enough to hold together when turned out. Skip it and you risk a messier plate.

Check doneness with a skewer, not a clock: Rice cookers vary, so treat the 20–25 minute mark as a guide rather than a rule. A skewer that comes out clean from the center is the real signal it’s ready.

Save some spinach and feta for the top: Folding everything into the mixture is tempting, but holding some back gives the finished frittata that fresh, layered look and a little textural contrast in every bite.

Invert with confidence: Use two plates and one smooth, decisive motion for each flip rather than hesitating halfway it keeps the frittata intact and makes for a much better presentation.

Recipe Variations

Vegan spanakopita frittata: Swap the eggs for a chickpea flour batter and the feta for a plant-based alternative for a dairy-free, egg-free take that still leans on the same garlic-spinach flavor base.

Low-carb spanakopita bake: This recipe is already naturally low in carbohydrates lean into it further by serving alongside a simple green salad instead of bread.

Spanakopita casserole (oven method): No rice cooker on hand? Pour the same mixture into a greased baking dish and bake at 180°C (350°F) for 30–35 minutes, until set and golden, then finish with the same toppings.

Spanakopita breakfast bake for a crowd: Double the recipe into two rice cookers, or bake in a larger oven dish, for an easy brunch centerpiece that serves a bigger table.

Herb-loaded spanakopita frittata: Stir a tablespoon of chopped fresh dill or mint through the egg mixture for an even closer nod to the herby flavor of traditional spanakopita.

How to Store and Reheat

• Refrigerating: Store leftover frittata slices in an airtight container in the fridge for up to 3 days.
• Freezing: Cool completely, then wrap individual slices tightly and freeze for up to 2 months. Defrost overnight in the fridge before reheating.
• Reheating: Warm slices in a low oven (around 150°C/300°F) for 10 minutes, or microwave for 30–45 seconds. A low oven keeps the texture softer; the microwave is faster but can firm the eggs slightly.

Loved how little effort this took? You’ll want to see everything else a rice cooker can quietly handle for you starting with my full one pot rice cooker meals guide.