This Spinach & Feta Greek Casserole Is the Comfort Food You Didn’t Know You Needed

You know that one dish that magically disappears at every potluck, and you’re left scraping the last crispy bits from the pan with a spoon like a savage? Yep—this is that dish.

Spinach & Feta Greek Casserole is like the golden child of Mediterranean comfort food. It’s got the creamy, salty tang of feta cheese, the earthy freshness of spinach, and a savory custard that ties it all together with herby goodness. I mean, who needs boring casseroles when you can have this Mediterranean masterpiece?

FYI, it’s also meal-prep friendly, freezer-happy, and makes your kitchen smell like a Greek grandma is baking up a storm. Basically: it slaps.

Why You’ll Fall Head Over Heels for This Casserole

Let’s be real—some casseroles are… meh. They’re either dry as the Sahara or swimming in mystery goo. But this one? It nails the balance. Here’s why it deserves a spot in your weekly rotation:

• Protein-packed without feeling heavy (perfect for Mediterranean-style eating)
• Vegetarian (no sad, flavorless tofu either!)
• Ready in under an hour (with zero fancy techniques)
• Low-carb friendly for my keto-curious friends

Want more Mediterranean dinner inspo? You’ll probably also love these easy 9×13 Mediterranean Diet dinners that are just as meal-prep-friendly.

Ingredients You’ll Need (And Why They Matter)

This dish keeps it simple but flavorful—because sometimes, less really is more.

🧀 The Main Cast:

• Fresh spinach – Or frozen if you’re low on time. Either way, it’s your iron-packed green BFF.
• Feta cheese – Tangy, crumbly, can’t-have-a-Greek-dish-without-it superstar.
• Eggs – The binder. No eggs = sad crumble mess.
• Greek yogurt – Adds creaminess with a little tang. No heavy cream needed.
• Fresh herbs – Dill and parsley are the real flavor bomb here.
• Red onion or scallions – Adds bite and sweetness without overpowering the whole thing.

Pro Tip: Go for full-fat feta and yogurt if you can. The flavor and texture are so worth it.

Step-by-Step: How to Make Spinach & Feta Greek Casserole

Spoiler alert: It’s easier than assembling IKEA furniture and a lot more satisfying.

Step 1: Sauté the spinach

Heat a little olive oil in a pan. Toss in your spinach (or thawed frozen spinach if you’re not feeling fancy). Sauté until wilted and most of the moisture is cooked off. Let it cool a bit—nobody wants scrambled eggs in their casserole mix.

Ever tried pairing sautéed spinach with chickpeas for a quick lunch? Try this spinach chickpea sauté with egg next time you’re hungry in a hurry.

Step 2: Whisk the custard

In a big ol’ bowl, whisk together:

• 5 large eggs
• 1 cup Greek yogurt
• A good pinch of salt and pepper
• A handful of chopped fresh dill and parsley
• Optional: a sprinkle of oregano if you’re feeling extra Greek 😉

Step 3: Assemble the goodness

To the egg mixture, add:

• Your cooled sautéed spinach
• Crumbled feta
• Chopped red onions or scallions

Mix it all up like you mean it.

Step 4: Bake and bask in the glory

Pour the mixture into a greased casserole dish. Bake at 375°F (190°C) for about 35–40 minutes until golden and set. The top should look a little puffed and slightly browned. If it jiggles like a belly dancer in the middle, give it a few more minutes.

Make It Your Own (Seriously, Go Wild)

Not a rule-follower in the kitchen? Same. Here are some swaps and add-ins to shake things up:

• Add mushrooms or zucchini for bonus veg.
• Use ricotta instead of yogurt for a richer feel.
• Add sun-dried tomatoes or olives for an extra salty punch.
• Sprinkle pine nuts or sesame on top for crunch factor.

It’s basically a blank canvas—just Greek and cheesy. 😉

🌿 Looking for more veggie-forward Mediterranean dishes?
You might like this herby stuffed bell pepper with quinoa and veggies that’s equally satisfying and wholesome.

How to Store It, Reheat It, and Meal Prep Like a Pro

Let’s be honest: casseroles were practically invented for leftovers. This dish is no exception—it reheats like a dream and actually tastes better the next day. Yep, kind of like revenge… but way more delicious.

Storing Leftovers

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly in foil or store in a freezer-safe container. It’ll keep for up to 3 months.

Reheating Tips

• Oven: Reheat at 350°F for about 10–15 minutes. Add a tiny splash of water and cover with foil if it looks dry.
• Microwave: Still tasty, but go low and slow—use 50% power so it doesn’t rubberize into a sad omelet block.

Make-Ahead Notes

Wanna prep it for brunch guests or a meal prep week? Just assemble everything the night before, refrigerate, and bake fresh in the morning. Smells like winning.

What to Serve with This Greek Casserole

It’s hearty enough to be the main event, but let’s be real—sides make the plate.

Fresh & Crunchy Sides

• Cucumber tomato feta salad – So fresh it slaps. Get full recipe
• Stuffed grape leaves (dolmas) – Store-bought or homemade, always a vibe.
• Greek yogurt with a drizzle of honey + thyme – Creamy meets sweet meets chef’s kiss. Get full recipe

Bready Bites

• Toasted pita or crusty sourdough – Perfect for mopping up cheesy edges.
• Olive tapenade on baguette slices – Salty, oily goodness in every bite. Get full recipe

Pair it all with a chilled glass of white wine or lemon water, and you’re basically dining on a Greek island.

FAQs: Because You Will Have Questions

Can I use frozen spinach?

Heck yes. Just thaw and squeeze out the moisture. Like, really squeeze. Otherwise, you’ll end up with soggy sadness.

Can I make this dairy-free?

Sure, but IMO, the flavor will take a hit. You can try a plant-based yogurt and vegan feta. Just be prepared for it to taste… different.

Can I eat this cold?

I mean, it’s not ice cream, but yes—this casserole works surprisingly well chilled or at room temp. I’ve eaten it straight from the fridge at 2 a.m., and no regrets.

Is it good for meal prep?

Absolutely. In fact, it made our list of easy one-pan Mediterranean dinners that are basically designed for busy weeknights.

Common Mistakes to Avoid (Don’t Say I Didn’t Warn You)

Even the easiest casseroles can betray you if you’re not paying attention. Avoid these classic face-palms:

• Not draining your spinach – No one wants spinach soup casserole. Squeeze. It. Out.
• Overbaking – Dry casserole = sadness. Set a timer, don’t guess.
• Using low-fat feta – Don’t even go there. It doesn’t melt or taste the same.
• Skipping the herbs – Fresh dill isn’t optional. It’s the secret weapon.

And please—don’t try to microwave it in a plastic container from 2012 that smells like spaghetti. You’re better than that. 😉

Final Thoughts: This Casserole = Mediterranean Magic

Spinach and feta already make a killer combo (hello, spanakopita), but this casserole takes that flavor and turns it into a cozy, creamy, one-pan wonder that checks all the boxes: healthy-ish, hearty, low-carb, and—most importantly—dang delicious.

Whether you’re brunching with friends, meal-prepping like a boss, or just need a fridge-clearing weeknight hero, this casserole has your back.

So, are you making it this week or what? Tag me when you do—I wanna see those golden crispy edges!

Bonus Recipe Pick:
Craving something sweet but light after all that cheesy goodness? You’ll love this Greek Yogurt Bowl with Berries & Honey. Simple, refreshing, and Mediterranean AF.

Wondering why Mediterranean-style dishes like this are great for heart health? Here’s what Healthline says about the Mediterranean diet’s benefits.

📌 Pin It for Later!
Don’t forget to pin this recipe to your “Weeknight Mediterranean Dinners” board. Trust me, future-you will thank you.