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Greek-Inspired Spinach Feta Bake

Course Main Course
Prep Time 20 minutes
Cook Time 40 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.