This Spinach and Feta Casserole is a deliciously creamy and savory dish that tastes like the filling of a spanakopita without the fuss of phyllo dough. Packed with protein from cottage cheese and eggs, it is a wholesome vegetarian meal that is light yet satisfying.
With a fluffy, soufflé-like texture and a golden parmesan crust, this easy bake is perfect for a low-carb breakfast, brunch, or light dinner.
Recipe Details
- Flavor Profile: This dish features the classic pairing of salty, tangy feta and earthy spinach, enriched by butter and warmed with a subtle dash of nutmeg.
- Texture: It has a soft, creamy, and custard-like consistency similar to a crustless quiche, with a slight bite from the onions.
- Time: 10 minutes prep, 45 minutes bake time.
- Difficulty: Very Easy. It is a simple one-bowl, dump-and-bake recipe.
What You’ll Need
To make this recipe, you will need a 1 1/2-quart (or 9-inch square) casserole dish and a large bowl for mixing. A colander and a clean kitchen towel are essential for properly draining the thawed spinach. The ingredients rely on fridge staples like eggs and cottage cheese, combined with frozen spinach and savory cheeses to create the base.
Ingredient Notes
- Frozen Chopped Spinach – You need a 10-ounce package. It must be thawed and, most importantly, very well drained. Squeezing out the liquid prevents the casserole from becoming soggy.
- Cottage Cheese – This provides the bulk and creaminess of the casserole. As it bakes, the curds melt down to create a cheesy, fluffy texture.
- Feta Cheese – Crumbled feta adds a sharp, briny kick that cuts through the rich dairy.
- Eggs – Three large eggs act as the binder, setting the casserole so it can be sliced.
- Sweet Onion – Diced sweet onion adds a gentle savory flavor and texture. Ensure it is diced small so it softens during baking.
- Butter – Melted butter adds richness and flavor throughout the dish.
- Parmesan – Freshly grated Parmesan adds a salty, nutty finish to the flavor profile.
- Nutmeg – A dash of nutmeg is the secret ingredient that enhances the flavor of the spinach and cream mixture without being overpowering.
Add-ins and Substitutions
- Herbs – Fresh dill or parsley would be a wonderful addition to enhance the Greek-inspired flavor profile.
- Garlic – If you love garlic, you can add a minced clove of fresh garlic in addition to the garlic powder for a stronger punch.
- Cheese – If you are not a fan of feta, you could substitute goat cheese or sharp white cheddar, though the flavor profile will change.
How to Make Spinach and Feta Casserole
- Prep: Preheat your oven to 350 degrees F. Grease a 1 & 1/2-quart (9-inch square) casserole dish and set it aside.
- Combine Ingredients: In a large bowl, combine the beaten eggs, cottage cheese, thawed and drained spinach, crumbled feta, diced sweet onion, melted butter, grated Parmesan, black pepper, garlic powder, and the dash of nutmeg. Stir until everything is evenly mixed.
- Transfer: Transfer the mixture to the greased casserole dish and spread it out evenly.
- Bake: Bake, uncovered, for about 40-45 minutes or until the center is nearly set and firm to the touch.
- Cool and Serve: Let the casserole cool for 5-10 minutes to allow it to set up further. Then cut, serve, and enjoy!
Pro Tip: To get your spinach “very well drained,” wrap the thawed spinach in a clean kitchen towel or cheesecloth and twist it over the sink. Keep twisting and squeezing until absolutely no more water drips out. This is the key to a firm, sliceable casserole.
Recipe Tips
- Dicing Onions: Make sure to dice the sweet onion finely. Large chunks may remain crunchy since there is no pre-sauté step.
- Checking Doneness: The casserole is done when the center doesn’t jiggle excessively when you shake the pan. It will puff up slightly in the oven and settle as it cools.
- Greasing the Pan: Be sure to grease the corners of the dish well so the cheesy egg mixture doesn’t stick.
FAQs
- Can I use fresh spinach? Yes, but you must wilt it first. Cook down about 1 lb of fresh spinach, let it cool, and then squeeze out all the moisture before adding it to the mix.
- Is this keto-friendly? Yes, this recipe is naturally low-carb, high-protein, and gluten-free, making it an excellent choice for keto diets.
- Why is my casserole watery? This is almost always due to the spinach retaining water. Squeeze, squeeze, and squeeze again!
Serving Suggestions
- Salad: Serve with a crisp Greek salad containing cucumbers, tomatoes, and olives.
- Meat: This makes a great side dish for roasted chicken or lamb chops.
- Bread: A slice of crusty bread is perfect for those who aren’t watching their carbs.
Make This Recipe in Advance
- Prep: You can mix all the ingredients together in a bowl, cover tightly, and refrigerate overnight. Pour into the dish and bake the next morning.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.
Spinach and Feta Casserole
- Total Time: 55 minutes
- Yield: 6 Servings 1x
Description
This Spinach and Feta Casserole is a deliciously creamy and savory dish that tastes like the filling of a spanakopita without the fuss of phyllo dough. Packed with protein from cottage cheese and eggs, it is a wholesome vegetarian meal that is light yet satisfying. With a fluffy, soufflé-like texture and a golden parmesan crust, this easy bake is perfect for a low-carb breakfast, brunch, or light dinner.
Ingredients
- 3 large eggs, beaten
- 2 cups cottage cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and very well drained
- 1/3 cup crumbled feta cheese
- 1/3 cup sweet onion, finely diced
- 1/4 cup melted butter
- 2 tablespoons freshly grated Parmesan cheese
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Dash of ground nutmeg
Instructions
Prep
Preheat your oven to 350°F (175°C). Grease a 1 1/2-quart casserole dish (or a 9-inch square baking dish) and set aside.
Combine Ingredients
In a large mixing bowl, combine the beaten eggs, cottage cheese, crumbled feta, finely diced sweet onion, melted butter, grated Parmesan, black pepper, garlic powder, and nutmeg.
Add Spinach
Add the thawed and drained spinach to the bowl. Stir vigorously until everything is evenly mixed and the spinach is well-distributed.
Transfer
Pour the mixture into the prepared casserole dish and spread it out into an even layer.
Bake
Bake, uncovered, for about 40 to 45 minutes. The casserole is done when the center feels firm to the touch and the edges are lightly golden.
Cool and Serve
Remove from the oven and let the casserole cool for 5 to 10 minutes. This resting time allows the custard to set up so it slices cleanly. Serve warm.
Notes
The Golden Rule of Spinach: To prevent a watery casserole, the spinach must be “bone dry.” Wrap the thawed spinach in a clean kitchen towel or cheesecloth and wring it out over the sink until absolutely no more water drips out.
Onion Texture: Because there is no pre-sauté step, ensure you dice the sweet onion very finely. Large chunks may remain crunchy and overpowering in the finished dish.
Nutmeg: Don’t skip the dash of nutmeg! It is a classic French and Greek trick that enhances the flavor of creamy spinach dishes without making them taste sweet.
Keto-Friendly: This dish is naturally gluten-free, low-carb, and high-protein, making it an excellent staple for keto meal planning.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast / Dinner
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 Slice
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 115mg
Keywords: spinach feta casserole, crustless spanakopita, keto breakfast casserole, cottage cheese recipes, low carb vegetarian dinner, gluten free savory bake, easy brunch recipes
