Greek Spinach & Feta Bake
A simple, hearty casserole that captures all the flavors of classic spanakopita without the fuss of phyllo. Perfect as a meatless main or a side dish.
- Prep10 min
- Cook1h
- Total1h 10m
- DifficultyEasy
- Servings6
This baked spinach and feta dish takes all the beloved flavors of spanakopita—savory spinach, tangy feta, and rich eggs—and turns them into a no-fuss casserole. No phyllo dough, no layering, just mix and bake.
It’s a wonderful option for a weeknight dinner or a potluck side. The cottage cheese adds extra creaminess and protein, while the eggs bind everything into a sliceable, golden bake.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish.
- In a large bowl, combine the cottage cheese, the squeezed-dry spinach, and the crumbled feta.
- Stir in the flour, pepper, and salt until evenly distributed.
- Add the beaten eggs and mix well until the mixture is uniform.
- Spoon the mixture into the prepared baking dish and spread it evenly.
- Bake uncovered for about 1 hour, or until a thermometer inserted in the center reads 160°F and the top is golden.
- Let it rest for 5–10 minutes before slicing. Serve warm or at room temperature.
💡 Tips
- Make sure to squeeze the spinach very dry to avoid a watery casserole.
- You can use low-fat cottage cheese if preferred, but full-fat gives a creamier texture.
- Leftovers keep well in the fridge for up to 3 days; reheat in the oven or microwave.
Inspired by a recipe from Taste of Home