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Fritattas could very well be the most popular brunch food there is. Not only are they relatively easy to prepare, but they are very versatile. You can put almost any combination of meats, cheeses or vegetables into the egg base and turn out a fantastic dish. Fritattas can also be served hot, cold and at room temperature, so they fit easily into party preparation and, when it comes time to serve them, they can be cut into bite sized pieces or meal-worthy wedges. The problem is that many recipes call for both stove-top and oven cooking or specialty cookware. This is not the case with this recipe.

This particular fritatta recipe is one of my favorites. Not only is it simple, but it eliminates any confusion over what sort of pan is best for cooking. The whole thing is poured into a 9x13 Pyrex baking dish and cooked in the oven. The large, finished fritatta can be sliced easily to fit any occasion. And the flavor? With a spinach and feta filling, it tastes just like spanikopita: delicious.