I reimagined classic spanakopita into a Spanakopita Casserole that’s gluten-free, low-carb, and vegetarian, and I’m sharing the unexpected ingredient swap that streamlines the whole recipe.

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I wasn’t expecting a vegetable side to steal the show, but this feta and spinach casserole does. I love the way fresh baby spinach and feta cheese create a bright, tangy contrast that somehow feels indulgent without being heavy.

It makes you wonder if a simple side can be the main event, almost like a shortcut to Spanakopita Casserole but without the fuss. I’ve brought it to more than one potluck and people flip when they taste it.

If you adore Cheesy Spinach Recipes you’ll want to save this one, trust me, it keeps coming back on my menu.

Ingredients

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Spinach: High in fiber and iron, low calorie, add fresh earthy taste, slightly bitter sometimes.
Feta: Tangy salty cheese, good protein, higher sodium and fat, brightens whole casserole.
Cream cheese: Rich and creamy adds fat and silkiness, mild tang makes dish indulgent.
Greek yogurt: Adds protein and tang, cuts richness and makes texture smoother and lighter.
Eggs: Bind everything, adds protein and structure, give a custardy set when baked.
Onion and garlic: Onion gives sweetness when sauteed garlic adds pungent warmth, both boost flavor.
Mozzarella, Parmesan and herbs: Mozzarella melts stretchy, Parmesan adds umami and salt, herbs add fresh brightness.

Ingredient Quantities

1 lb fresh baby spinach or 10 oz frozen chopped spinach

8 oz feta cheese, crumbled

8 oz cream cheese

1 cup plain Greek yogurt or sour cream

3 large eggs

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 small yellow onion finely chopped

2 garlic cloves minced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

2 tablespoons chopped fresh dill or parsley optional

Cooking spray or butter for greasing the dish optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 baking dish with cooking spray or a little butter.

2. If using frozen spinach, thaw completely and squeeze out as much water as you can in a clean towel or cheesecloth. If using fresh baby spinach, roughly chop and wilt it: heat 2 tablespoons olive oil in a large skillet over medium heat, add the finely chopped onion and sauté until soft about 5 minutes, add the minced garlic and cook 30 to 60 seconds, then add the spinach in batches and cook until wilted. Remove from heat and squeeze out excess liquid once cooled a little.

3. Soften the cream cheese (microwave 15 to 20 seconds if needed) then in a large bowl beat the cream cheese with the eggs until smooth. Add the plain Greek yogurt or sour cream and mix until combined.

4. Stir in the crumbled feta and about half of the shredded mozzarella and Parmesan, mix until fairly even.

5. Fold the well-drained spinach, sautéed onion and garlic into the cheese mixture. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Add the chopped fresh dill or parsley if using.

6. Taste a small bit (if you want) and adjust salt and pepper. Its easier to fix seasoning now than after baking.

7. Spoon the mixture into the prepared baking dish, smooth the top and sprinkle the remaining mozzarella and Parmesan evenly over it.

8. Bake for 25 to 35 minutes until the casserole is set in the center and the top is lightly golden. If the top browns too fast, loosely cover with foil for the last 10 minutes.

9. Let the casserole rest 10 to 15 minutes to firm up, then slice and serve warm. Store leftovers in the fridge for 3 to 4 days or freeze for longer.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased with butter or nonstick spray
2. Large skillet or sauté pan for wilting spinach and cooking onion
3. Large mixing bowl to beat the cream cheese and eggs
4. Electric mixer or a sturdy whisk to smooth the cream cheese mixture
5. Rubber spatula or wooden spoon for folding and scraping the bowl
6. Chef’s knife and cutting board for chopping onion and herbs
7. Cheesecloth or a clean kitchen towel plus a colander to squeeze and drain the spinach
8. Measuring cups and spoons for yogurt, eggs, salt and spices
9. Box grater for shredding mozzarella and grating Parmesan
10. Oven mitts and a serving spatula to remove and portion the casserole

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, use 10 oz frozen chopped spinach for 1 lb fresh. Thaw it, squeeze out as much water as you can with your hands or a clean towel, then cook briefly in the pan with the onion so it loses more moisture, otherwise the casserole gets soggy.

Q: How do I keep the casserole from being watery? A: Squeeze the spinach very well, drain any liquid from the thawed frozen pack, cook off excess water with the onion, and don't overmix the wet ingredients. Also baking until the center is set helps, let it rest 10 minutes after baking so it firms up.

Q: Can I swap cheeses or use low fat versions? A: You can swap cream cheese for ricotta or part-skim cottage cheese but texture will be a bit different, and lower fat cheeses can make the bake less creamy. Feta is pretty key for the flavor but you could try goat cheese if you like tangy cheese, just taste and adjust salt.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and refrigerate up to 24 hours before baking. For freezing, bake first then cool, wrap tightly and freeze up to 2 to 3 months. Thaw overnight in the fridge and reheat in the oven at 350 F until warmed through. Freezing raw eggs is less reliable so baked-first is safer.

Q: What temp and time should I bake it at? A: Bake at 350 F for about 35 to 45 minutes, until edges are bubbling and the center is just set. If the top browns too fast, tent with foil. Let it rest 8 to 10 minutes before slicing.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat individual slices in the microwave for 1 to 2 minutes, or warm the whole dish in a 350 F oven until heated through, about 15 to 20 minutes depending on size.

Feta And Spinach Casserole Recipe Substitutions and Variations

Feta cheese:
- Goat cheese (chevre) – similar tang and crumbly, use about the same amount (1:1). it’s a bit creamier though.
- Ricotta salata – firmer and milder, crumble and use 1:1; drain if it’s wet.
- Cotija or queso fresco – salty and crumbly, use a little less if very salty (start with 3/4 the amount).
Fresh baby spinach (or frozen spinach):
- Baby kale – remove tough ribs and chop, cook a bit longer; use same volume after wilting.
- Swiss chard – stems removed and chopped, similar texture when cooked; use 1:1 by weight.
- Frozen chopped spinach – thaw, squeeze out excess water, use equal weight (the recipe already lists this but it’s a perfect swap).
Cream cheese:
- Mascarpone – richer and creamier, swap 1:1 for a silkier casserole.
- Ricotta (drained) – lighter texture, drain well or press to avoid extra moisture, use 1:1 by volume.
- Silken tofu (blended) – dairy free option, blend smooth and use 1/4 cup per egg replaced or about 1:1 by volume for texture.
Eggs (binding):
- Silken tofu – 1/4 cup blended tofu equals one egg, good for custardy texture.
- Ground flaxseed “flax eggs” – 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes to gel.
- Commercial egg replacer (like Bob’s Red Mill) – follow package for equivalent of 1 egg, works well for structure.

Pro Tips

1. Drain the spinach until it feels almost dry, squeeze it in a towel or cheesecloth with some real elbow grease, dont skimp — extra water is the #1 reason this gets soggy.

2. Let cream cheese and yogurt come to room temp first, or microwave the cream cheese 10–15 seconds. Cold cream cheese leaves lumps and makes the texture grainy so soften it or youll end up fighting clumps.

3. Want to check seasoning safely? Scoop a tiny bit into a spoon and heat it for a few seconds in the microwave or toss it in a hot pan, then taste and adjust salt/pepper. Dont taste the raw egg mixture.

4. After baking let it rest at least 10 minutes, it firms up and slices cleaner. If the top browns too fast, loosely cover with foil for the last 10 minutes, and try chilling leftovers overnight for even better slices the next day.

Feta And Spinach Casserole Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I reimagined classic spanakopita into a Spanakopita Casserole that's gluten-free, low-carb, and vegetarian, and I'm sharing the unexpected ingredient swap that streamlines the whole recipe.

Servings

servings

Calories

299

kcal

Equipment: 1. 8×8 or 9×9 baking dish, greased with butter or nonstick spray
2. Large skillet or sauté pan for wilting spinach and cooking onion
3. Large mixing bowl to beat the cream cheese and eggs
4. Electric mixer or a sturdy whisk to smooth the cream cheese mixture
5. Rubber spatula or wooden spoon for folding and scraping the bowl
6. Chef’s knife and cutting board for chopping onion and herbs
7. Cheesecloth or a clean kitchen towel plus a colander to squeeze and drain the spinach
8. Measuring cups and spoons for yogurt, eggs, salt and spices
9. Box grater for shredding mozzarella and grating Parmesan
10. Oven mitts and a serving spatula to remove and portion the casserole

Ingredients

1 lb fresh baby spinach or 10 oz frozen chopped spinach
8 oz feta cheese, crumbled
8 oz cream cheese
1 cup plain Greek yogurt or sour cream
3 large eggs
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 small yellow onion finely chopped
2 garlic cloves minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh dill or parsley optional
Cooking spray or butter for greasing the dish optional

Directions

Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 baking dish with cooking spray or a little butter.
If using frozen spinach, thaw completely and squeeze out as much water as you can in a clean towel or cheesecloth. If using fresh baby spinach, roughly chop and wilt it: heat 2 tablespoons olive oil in a large skillet over medium heat, add the finely chopped onion and sauté until soft about 5 minutes, add the minced garlic and cook 30 to 60 seconds, then add the spinach in batches and cook until wilted. Remove from heat and squeeze out excess liquid once cooled a little.
Soften the cream cheese (microwave 15 to 20 seconds if needed) then in a large bowl beat the cream cheese with the eggs until smooth. Add the plain Greek yogurt or sour cream and mix until combined.
Stir in the crumbled feta and about half of the shredded mozzarella and Parmesan, mix until fairly even.
Fold the well-drained spinach, sautéed onion and garlic into the cheese mixture. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Add the chopped fresh dill or parsley if using.
Taste a small bit (if you want) and adjust salt and pepper. Its easier to fix seasoning now than after baking.
Spoon the mixture into the prepared baking dish, smooth the top and sprinkle the remaining mozzarella and Parmesan evenly over it.
Bake for 25 to 35 minutes until the casserole is set in the center and the top is lightly golden. If the top browns too fast, loosely cover with foil for the last 10 minutes.
Let the casserole rest 10 to 15 minutes to firm up, then slice and serve warm. Store leftovers in the fridge for 3 to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.