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Looking for a simple, savoury dish that’s packed with flavour and doesn’t require fussing with a crust? This Greek-inspired Spinach Feta Bake is one of those casseroles that feels a little bit fancy, but couldn’t be easier to throw together. It’s inspired by Greek spanakopita, minus the pastry, so it’s lighter, lower in carbs, and perfect for anyone looking for a gluten-free alternative. Don’t let the simplicity fool you though. It’s packed with flavour from sautéed shallots, dill, creamy feta, and a hit of Parmesan on top for a golden, cheesy crust.

You will need:

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• Pyrex 8×8 glass dish
• Plastic mixing bowl (we love the silicone base for grip!)
• Oxo mixing spoon
• Henckels or Cuisinart knife

Spinach Feta Bake

Fresh or Frozen Spinach? Both Work!

One of the things I love about this recipe is its flexibility. If you have fresh spinach to use up, a quick wilt in a pan is all it takes. If you prefer the convenience of frozen, just make sure to drain well. Removing excess moisture is key so your spinach bake doesn’t end up soggy. A colander and a wooden spoon (or even clean hands) will do the trick. I personally get in there with my hands and squeeze the water out once it’s cool.

The Secret’s in the Batter

Rather than layering ingredients like a traditional quiche, stir everything into a simple batter made with flour, baking powder, eggs, milk, and butter. It comes together quickly and sets up beautifully in the oven. You’ll get a firm, sliceable pie with a light, custardy texture; perfect for serving warm or cold.

Make It Your Own

This is a great base recipe you can easily adapt:

• Swap shallots for red onion or green onion

• Add chopped sun-dried tomatoes or olives for extra Mediterranean flair

• Try different cheeses like sharp cheddar

• Use fresh herbs if you have them; parsley or mint are lovely additions

Serving Suggestions

This spinach feta bake makes a wonderful vegetarian main course, especially when paired with a crisp salad or roasted potatoes. It’s also a great addition to a brunch table or as part of a weekend meal prep—it reheats beautifully and travels well in a lunchbox. You can even bake it in a muffin tin for individual portions.

The first time I made this, I didn’t watch it and it got a touch overdone on top. Ovens can differ, so don’t let it over bake: keep an eye on it and then record the ideal timing.

spinach feta bake Storage Tips

Leftovers will keep for up to 4 days in the fridge. Just reheat in the oven or microwave until warmed through. This bake also freezes well; wrap tightly and freeze in slices for easy grab-and-go meals.

Spinach feta bake

If you’re craving a breakfast twist without the spinach, you have to try our savoury tomato shallot clafoutis!

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Greek-Inspired Spinach Feta Bake

Course Main Course

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 8 servings

Ingredients

Ingredients

• 2 tsp grape seed oil + extra for greasing baking dish
• 2 shallots chopped
• 10 ounces baby spinach fresh or frozen, roughly chopped
• 1 cup all-purpose flour we’re using gluten free
• 1 tsp baking powder
• 1 tsp sea salt
• 1 cup 2% milk
• 2 large eggs lightly beaten
• 2 TBSP unsalted butter
• 2 -3 TBSP fresh dill chopped
• 4 ounces shredded mozzarella
• 4 ounces goat’s milk feta cheese crumbled
• 2 TBSP grated parmesan

Instructions

• Preheat the oven to 375°F. Lightly grease an 8” x 8” glass baking dish with oil.
• Prepare the spinach:
• If using fresh spinach: Heat a large pan over medium heat. Add the spinach with a few tablespoons of water and cook until wilted. Let it cool slightly, then transfer to a colander and press with a spoon to remove excess liquid. Use the spoon to break up the spinach.
• If using frozen spinach: Thaw completely, then press well in a colander to remove as much moisture as possible.
• In the same skillet, add a bit of oil and sauté the shallot over medium heat until softened, about 1–2 minutes.
• In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the milk, eggs, and melted butter, whisking until a smooth batter forms.
• Stir in the drained spinach, sautéed shallot, dill, mozzarella, and feta until evenly combined. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the Parmesan over the surface.
• Bake for 35–40 minutes, or until golden brown on top. Remove from the oven and let cool for 10–15 minutes before slicing; it cuts much more cleanly once cooled slightly.