Instructions: 1. If using fresh spinach, steam it in a large covered pot with only the water clinging to the leaves, until just wilted down, and drain.

2. Combine the spinach, eggs, feta cheese, and dill in a mixing bowl and stir together. Add a little salt and pepper and stir again.

3. Heat just enough oil to coat the bottom of a 9 inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

4. Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

5. Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.

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