Feta and Spinach Casserole
Updated
Updated
This delicious Spinach Casserole recipe with feta cheese will be a winner with even the pickiest eaters. Gluten free, low carb, and vegetarian, making it a great breakfast, brunch, side dish, or main if you need to accommodate special diets. And it’s so easy to make!
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5 STAR REVIEWS
Have you ever made Spanakopita? It’s a Greek classic, featuring spinach, feta cheese, herbs, and butter, stuffed into flaky phyllo shells. This Spinach Casserole is very similar, except made with cottage cheese and without the pastry.
This casserole is great served for breakfast, brunch, as a side, or a perfect vegetarian main dish if you need something meatless. Friends who are not fond of spinach love this dish and always ask for the recipe. It goes well with any meat or fish and is hearty and satisfying!
Helpful Tips & Possible Variations
- Spinach. I use frozen, thawed chopped spinach. Fresh spinach can be used instead of frozen, keeping in mind 1 & 1/2 cups of cooked fresh spinach is roughly the equivalent of a 10 ounce frozen package.
- Get the moisture out. Make sure that you squeeze out as much liquid as possible from the spinach, which will prevent the casserole from becoming watery. Wrapping it in a clean dish towel works great
- Cottage cheese. This is milky, sweet, and mellow, similar to ricotta. As the casserole bakes, it breaks down and adds necessary moisture, making the casserole creamy. If you really hate cottage cheese, you can use ricotta in its place.
- Sauté the onions first. If you’ve got the time, sautéing the onions before adding them to the mix, will add more flavor.
- Add in extra veggies. Love the flavor of spinach artichoke dip? Us, too! Mix in some jarred, drained and chopped artichoke hearts. You could also add in some chopped mushrooms or bell pepper.
- Include other seasoning. Stir in a 1/4 teaspoon of dried dill for added flavor. Or a pinch of crushed red pepper flakes if you want some heat.
Spinach Casserole
Ingredients
- 3 large eggs, , beaten
- 2 cups cottage cheese
- 10 ounce package frozen chopped spinach, , thawed and very well drained
- 1/3 cup crumbled feta
- 1/3 cup diced sweet onion
- 1/4 cup melted butter
- 2 tablespoons freshly grated Parmesan
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- dash of nutmeg
Instructions
- Preheat oven to 350 degrees F.
- Grease a 1 & 1/2-quart (9-inch square) casserole dish and set aside.
- Combine all the ingredients in a large bowl and then transfer to the greased dish.
- Bake, uncovered, for about 40-45 minutes or until the center is nearly set.
- Let cool for 5-10 minutes, then cut, serve, and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Storing Leftovers
- Assembled ahead of time: You can assemble this casserole up to 1 day ahead and store, tightly covered, in the refrigerator. Bring to room temperature and then bake.
- To store leftovers, cool completely, then store in an airtight container in the fridge up to 3 days. I do not recommend freezing this casserole, since the spinach mixture tends to be watery once thawed.
Serving Suggestions
This dish is so flavorful, but mild enough that it goes well with any meat or fish. We love it with Baked Chicken Breast and Beef Brisket. Also nice with a bowl of Fresh Fruit Salad.
More Spinach Recipes:
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Just made it. Followed recipe exactly but left out nutmeg & used cottage with chives because that what I had,
Delicious. Taste like inside of my Greek spinach pie without the extra calories from butter & Filo dough.
Will definitely make again
This recipe was maxing. We loved it. I bought some frozen pie shells and I’m gonna make them into quiches with these ingredients.
Had to use mostly ricotta — a scant pint of cottage cheese costs more than $10 where I live in South America — but with that, fresh cooked spinach, “Mediterranean-style cheese” and some overcooking, it was FABULOUS. Will try with asparagus and broccoli too.
I keep sauteed mushrooms and onions in my fridge on the regular and used them in this recipe. Delicious. Will make this on repeat.
I don’t have feta, but I have sharp cheddar. Would that be a good substitute?
This is one of those recipes that I really don’t recommend a different cheese. Feta is ideal.
Should this recipe be doubled to fit a 9×13 pan?
Sure. You might need to adjust the bake time. Enjoy!
I made this into a quiche. Used 1 cup ricotta, 1 cup lowfat cottage cheese, 1./3 cup shredded swiss/guerye, 2 sliced green onions, and layered the bottom with sliced mushrooms. Also, a little sprinkle of the swiss mixture on top. Still used 3 eggs, spinach, garlic, pepper and nutmeg. Came out great!
This recipe was delicious and a hit with the entire family. We all loved it and will make it again soon! I used an entire container of 16 oz of fresh organic spinach, just steamed until soft, then chopped and pressed. It equaled 1 1 /2 cups. Thanks for this super recipe!
Could I sub out the feta for maybe mozzarella?
This recipe is delicious. wanted a more veggie meal that didn’t include so many eggs. I added diced red pepper, lots of mushrooms, marinated artichokes, some diced sun dried tomatoes and didn’t have cottage cheese but had ricotta, in oven now. have saved recipe to favorites. also some spicy Italian herb blend from Traders
This was delicious! We substituted dill for the nutmeg and increased the feta to 1/2 cup.
The was delicious! My husband & I eat the whole thing!
Delicious!!!! Didn’t have nutmeg and forgot to add the butter so I put a few dollops on top before I put it in the oven.
Excellent recipe! This casserole is so flavorful and pairs very well with chicken. With my particular oven it needed to bake for a full hour to set properly, but that was no biggie. After baking, I let it rest on a cooling rack for about 15 minutes before cutting and serving. The dish I used was a 9-inch ceramic pie plate, and for what it’s worth I used Daisy 4-percent milkfat cottage cheese, which isn’t as watery as other brands. The slices came out perfectly and held their shape. This one is a winner!
This is family favorite gluten-free quichr
Delicious and very simple. I added dill, parsley and lemon juice and zest as an experiment and thought it was a good addition. I’ll make this many times. Thanks.
I am trying this delicious looking recipe but want to bake it a day ahead. What is the best way to reheat it.
Cover the casserole dish with foil and place in the oven at 350F until warmed through – maybe 15 minutes? Or reheat portions in the microwave.
Can you. Substitute Swiss chard for the spinach?
I’ve never next tested this recipe with swiss chard, so I can’t vouch for results, but your could try it.
Love love love ??
This was so delicious! I used low fat cottage cheese and had to keep it in the oven about 10 minutes longer, but it was great. I also used fresh spinach instead of frozen and it wasn’t watery.