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!
Love spinach? Don’t miss our classic Creamed Spinach! So delicious and goes with just about anything.
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!
Spinach Casserole Recipe
You only need a few simple ingredients to make this casserole.
(Scroll below to the printable recipe card for details and measurements.)
- Spinach: We use frozen, thawed chopped spinach. (See note below regarding fresh spinach.)
- 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.
- Feta cheese: Crumbled feta adds a nice salty flavor.
- Sweet onion: For flavor.
- Large eggs: Eggs act as a binder to hold everything together.
- Butter: For flavor and richness.
- Seasoning: Black pepper, garlic powder, and nutmeg.
How to Make Spinach Casserole
With just one bowl, it seriously could not be easier to make this Spinach Breakfast Casserole.
(Don’t miss the complete printable recipe card below, along with the video.)
- Combine all the ingredients in a bowl.
- Transfer to a greased casserole dish.
- Bake until set and enjoy.
- Use fresh 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.
- Try ricotta cheese instead: 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 some artichokes: Love the flavor of spinach artichoke dip? Us, too! Mix in some jarred, drained and chopped artichoke hearts.
- 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.
Get the moisture out
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.
Can you freeze spinach casserole? I do not recommend freezing this casserole, since the spinach mixture tends to be watery once thawed.
What to Serve with Spinach Cottage Cheese Casserole
More Spinach Recipes:
- 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
- Preheat oven to 350 degrees F.
- Grease a 1 1/2- quart 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!