syrian frittata recipe jibe passover main dish jewish
Photo credit Sheri Silver

The Syrian Frittata You Will Make Again and Again

An easy, baked egg dish with spinach and cheese.

Spinach jibn is a traditional Syrian way to prepare vegetables, akin to a crustless quiche. It’s most common to find it with spinach, but you can also make it with zucchini or other vegetables you may have around. It’s healthy and kid-friendly, though I assure you that adults enjoy it just as much. I learned to make this from my mom and grandmas and it’s very near and dear to my heart.

Jibn is adaptable. It’s freezable. It’s make-aheadable! I am sharing the recipe in its most basic form, but feel free to experiment from here: Mix it up by grating an onion into the spinach, or adding cumin and garlic powder, or topping with sesame seeds before baking.  Bake it in a pie crust or muffin tins, or even in a thin layer on top of pizza dough.

It may not be the prettiest dish or the fanciest, but it’s the kind of dish you will make again and again.

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syrian frittata
Photo credit Sheri Silver

Jibn (Syrian Frittata)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Adaptable Syrian jibn is a quick and easy egg dish that can be made ahead of time and frozen for an easy breakfast.

  • Total Time: 1 hour
  • Yield: 6


  • 2 lb frozen chopped spinach, thawed
  • 6 eggs
  • 1 16oz container cottage cheese
  • 2 cups shredded Muenster or mozzarella cheese
  • 1 tsp salt


  1. Preheat oven to 350ºF and grease a 9×13-inch pan or two 9-inch pie pans.
  2. Squeeze as much water as possible out of the spinach.
  3. In a large bowl, mix spinach, eggs, cheese and salt.
  4. Transfer the mixture into the prepared baking dish(es) and bake for 45 minutes-1 hour, until the top is golden brown and the inside is cooked through.
  • Author: Stephanie Hanan
  • Prep Time: 5 minutes
  • Cook Time: 45-60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Vegetarian


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Rene

    Great frittata, I made it several weeks ago and making it again but going to try it with feta cheese instead of the cheese in the original recipe.

  • Karen

    Made this for potluck, many people asked for the recipe! My modifications
    1. I cut the spinach in 1/2, just used 1 package
    2. I sautéed some onion, mushrooms and ½ red bell pepper and added. Maybe about ¼ onion and about six or so mushrooms, all chopped fine. That is what I had- I think you could use more
    3. I used Monterey jack cheese
    4. I used 5-6 healthy shakes of “Greek seasoning” spice mix.

  • Marcelle

    We grew up eating this Jeben every Thursday night usually accompanied by rice and lentils. It’s so easy to make, I usually fry onions first and add it to the mixture. It’s the easiest thing to make, more cheese, less cheese, more egg, doesn’t matter. Never fails!! Enjoy, it will be one of your go favorites!

  • Laurie

    Very similar to my passed down family recipe. We use Parmesan cheese instead of the mozzarella

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