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Golden Spinach Feta Bake freshly baked and served on a plate

Golden Spinach Feta Bake

A delicious and healthy bake featuring fresh spinach and creamy feta, perfect for weeknight meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Bake
  • 4 cups fresh spinach, chopped Use fresh spinach for best flavor.
  • 1 cup crumbled feta cheese You can substitute with goat cheese.
  • 1 cup ricotta cheese Can be replaced with Greek yogurt for a lighter version.
  • 3 large eggs
  • 1 cup milk Reduce slightly if a firmer texture is preferred.
  • 1 cup breadcrumbs Preferably whole grain for extra health benefits.
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Optional Toppings
  • Grated Parmesan cheese For an extra cheesy top.
  • Fresh herbs such as dill or parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, wilt the chopped spinach over medium heat for about 3-4 minutes, stirring until it’s bright green and slightly softened. Set aside to cool.
  3. In a large bowl, combine the crumbled feta, ricotta, eggs, milk, salt, pepper, garlic powder, and onion powder. Mix until well incorporated and creamy.
  4. Add the wilted spinach to the cheese mixture, mixing gently to ensure the spinach is evenly distributed.
  5. Fold in 1/2 cup of breadcrumbs into the mixture for added texture.
  6. Pour the mixture into a greased baking dish. Smooth the top with a spatula, then sprinkle the remaining breadcrumbs evenly over the top.
Baking
  1. Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set. You can check the doneness by inserting a knife; it should come out clean.
  2. Let it cool for about 10 minutes before serving to allow the flavors to meld together beautifully.

Notes

Add chicken or turkey for protein, use gluten-free breadcrumbs if needed, and add extra veggies like tomatoes or peppers for more nutrition. Store leftovers in an airtight container in the fridge for up to three days.