Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

[Photograph: Sydney Oland]

Earthy, soft spinach and salty brined feta are a classic Greek combination that work together in pretty much any dish—and the frittata is no exception. Plus it's a great, simple dish that feeds a lot of people, and gets you a big portion of your daily vegetable intake. Any leftovers slapped between two nice pieces of bread will make for a great brown bag lunch Monday morning.

Wilting fresh baby spinach is your best option, but in a pinch, that block of spinach in your freezer will work too. Just be sure to defrost it in the fridge overnight, or in the microwave a few minutes at a time.

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Spinach and Feta Frittata »

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)