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.
Recipe Variations
- 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
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.
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
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:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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 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
Other Notes
Fabulous! I used ricotta (personal preference), doubled recipe and took it to work. Amazing!
I would like to add bacon, and dried tomatoes to it. Not sure how much tomatoes to ad? Any advice. My idea to make this the main dish with a nice green salad. Thank you
Maybe 1/4 to 1/3 cup chopped. Not more than that so their strong flavor doesn’t dominate the dish. Of course this is all personal preference and you might like more. You’ll need to try it. Enjoy!
This recipe sounds great. I was thinking that it could be added to frozen phyllo cups to make a great appetizer without the hassle of dealing with phyllo sheets.
Absolutely delicious!!
Loved this! No changes needed.
I made this yesterday it was delicious. No more making with the Phyllo dough now, this is so much easier. Love it.
In the oven now! Can’t wait
This was wonderful!
Hi. Can this be made I an electric skillet? Im in the midst of a kitchen reno. Thanks
I made this and it was absolutely delicious!!
I have a question..I LOVE artichokes. You mention adding them to this, which sounds awesome, but how much would you add (maximum, not minimum ?). I assume if you add too much the casserole will no longer hold together.
Correct! I think a 1/2 cup would be nice for taste and texture and no more than 3/4 cup. Make sure it’s well chopped so it blends well with the other ingredients.
I have fresh spinach in the garden; if I were to use that instead of frozen do I have to cook it 1st or will it cook along with the casserole? Thanks!
Yes, cook it first and remove any excess liquid. As mentioned in the article, you will need 1 & 1/2 cups of COOKED spinach. Enjoy!
Never see frozen spinach where I live {Costa Rica} and fresh spinach is still on the stalk. But I use it a lot. My question is, how much raw spinach should I buy to end up with
1 1/2cups of the cooked stuff. I buy a big bag of organic spinach and end up with enough for two people who don’t like spinach.
A quick Google search returned this: about 10 cups of fresh spinach will cook down to one cup.
You can use fresh, I have done it many times dicing it up.
I put them in muffin tin like to go breakfast bites was amazing everyone loved them.
What can you use instead of cottage cheese, can’t stand it
There’s recipe variations/substitutions included in the article.
I have not made this but I would like to. My question is could I halve the recipe (which I’m sure you can). If I halve it how much so I adjust the cooking time. Thanks so much
I’ve made this a bunch of times now. I’ve added the sautéed onion, and artichokes and served with pretzel thins almost like a hearty dip. I serve with chicken, or even a salad and it’s a meal!
WOW !!
Just lovely and delicious. So nice to have a low carb breakfast/side option. Will make this again.
Absolutely delicious – thank you!
Great recipe! I added in a glove of minced garlic and diced fresh mushrooms.
I needed something for a brunch that could accomodate gluten free and also vegetarian friends. This was perfect – everyone loved it.
Served this as a side to pork chops. Sort of like a creamed spinach casserole. Loved it.
MMMMMM SPINAAAAACH.
Minnah-SO-tah misses you, Amy. Glad you got to take some of it with you in the form of lifelong friendships and hot dishes.
What did Vogue’s Anna Wintour say about us? We’re built like little houses on the prairie? This casserole will make sure of it. :)
I miss ya already knowing you’re not here.
Just made a spinach casserole much like this last week — only I used some Irish Dubliner cheese, rather than the feta. Can’t beat cheesy veggie casserole, especially in the dark days of winter.
Good luck with the move chica! And at least you got to experience the midwest. For a little bit. At least long enough to get their casserole recipes. And then share them. With me. So that I never have to live there.
K thanks!
This looks delicious. Creamy, cheesy…what more can you ask for in comfort food?