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"Freshly baked crustless spinach and feta casserole sliced into squares in a white ceramic dish."

Spinach and Feta Casserole Recipe

A quick, healthy, and low-carb Spinach and Feta Casserole inspired by Greek Spanakopita! Packed with greens, cottage cheese, garlic, and fresh herbs
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 10 oz frozen chopped spinach completely thawed and squeezed dry
  • - 2 cups low-sodium cottage cheese or ricotta cheese
  • - 1 cup Greek feta cheese crumbled
  • - ½ cup mozzarella or Parmesan cheese shredded
  • - 3 large eggs beaten
  • - 3 tbsp extra virgin olive oil divided
  • - 1 small yellow onion or 3 scallions finely diced
  • - 2 cloves garlic minced
  • - ¼ cup fresh dill or parsley finely chopped
  • - ¼ tsp sea salt
  • - ¼ tsp freshly cracked black pepper

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with non-stick spray or extra virgin olive oil.
  2. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Set aside to cool.
  3. In a large bowl, whisk together beaten eggs, remaining 2 tbsp olive oil, cottage cheese, feta, and mozzarella/Parmesan.
  4. Stir in cooled aromatics, fresh dill, salt, black pepper, and fluffed dry spinach until evenly blended.
  5. Transfer mixture into prepared baking dish. Bake uncovered for 30–35 minutes until center is set and top is lightly golden.
  6. Cool for 5–10 minutes before slicing into squares. Serve warm or at room temperature.

Notes

Ensure spinach is aggressively squeezed in a kitchen towel to remove all liquid before mixing.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.