If you’re looking for a comforting, cheesy, and nutritious dish that feels like a warm hug on a plate, you’ve got to try this Spinach Casserole with Feta and Parmesan Recipe. I absolutely love this because it combines creamy cottage cheese, tangy feta, and sharp Parmesan with vibrant spinach, making it the perfect side—or even a light vegetarian main—that always gets rave reviews in my house. Whether you’re aiming to sneak in some greens or want a crowd-pleaser that comes together quickly, this casserole is your go-to.
Why You’ll Love This Recipe
- Simple Ingredients: You likely already have most in your kitchen, which makes this easy to whip up on a whim.
- Rich & Flavorful: The combo of feta and Parmesan adds layers of cheesy goodness that complement the spinach beautifully.
- Versatile & Crowd-Friendly: It works as a side, a vegetarian main, or even a brunch dish—my family goes crazy for it!
- Comfort Food with a Healthy Twist: It’s packed with protein and greens but still feels totally indulgent.
Ingredients You’ll Need
The magic here is in the balance: creamy cottage cheese gives body without heaviness, while feta brings a salty tang paired with nutty Parmesan. Don’t skimp on draining that spinach well — this makes all the difference in texture!
- Large eggs: They bind everything together perfectly and provide structure.
- Cottage cheese: Use full-fat if you can — it adds a creamy texture that’s worth it.
- Frozen chopped spinach: Thaw it completely and squeeze out every drop of moisture to avoid a watery casserole.
- Feta cheese: Crumbled for bursts of salty flavor; try to find a good quality Greek feta.
- Sweet onion: Adds just a hint of sweetness and crunch when sautéed or diced raw.
- Melted butter: Enriches the casserole and helps give it a golden top.
- Freshly grated Parmesan: The sharper, the better — it adds a lovely savory kick.
- Black pepper: Freshly ground works best for a subtle spice.
- Garlic powder: Adds depth without the hassle of fresh garlic.
- Nutmeg: Just a dash — it elevates the spinach like magic.
Variations
I love how flexible this Spinach Casserole with Feta and Parmesan Recipe is. Over the years, I’ve played around with different cheeses and add-ins, and you’ll find it’s easy to tailor it to your taste or what you have on hand.
- Make it heartier: I sometimes add cooked quinoa or cooked rice for extra texture—my family loves that twist on chilly nights.
- Swap out cheeses: Try goat cheese for a creamier tang or replace feta with mozzarella for milder flavor.
- Spicy version: A pinch of red pepper flakes kicked it up when I needed a little heat without overpowering the dish.
- Vegan option: I’ve experimented using tofu instead of cottage cheese and nutritional yeast for the Parmesan, which works surprisingly well for dairy-free needs.
How to Make Spinach Casserole with Feta and Parmesan Recipe
Step 1: Prep the Spinach and Dish
First things first, thaw your frozen chopped spinach completely, then press it firmly in a clean kitchen towel or paper towels to squeeze out as much water as possible. Trust me, this step ensures your casserole won’t be soggy. While you’re at it, preheat your oven to 350°F and grease a 1 ½-quart casserole dish—usually a 9-inch square one works perfectly. Lightly buttering the dish helps give you those lovely golden edges.
Step 2: Mix All Ingredients Together
In a large bowl, whisk your eggs first. Then stir in the cottage cheese, melted butter, diced sweet onion, crumbled feta, drained spinach, Parmesan, black pepper, garlic powder, and just a dash of nutmeg. I like to mix gently but thoroughly so the ingredients are evenly combined without overworking the eggs. The onion adds a subtle sweetness that balances the salty tang of the feta beautifully.
Step 3: Bake Until Set and Golden
Pour the mixture into your prepared casserole dish, smoothing it out evenly. Bake uncovered for about 40 to 45 minutes. You’ll know it’s done when the center is mostly set but still a tiny bit wobbly—it will continue cooking slightly as it cools. I usually let it rest for 5 to 10 minutes before slicing for the perfect texture and easier serving.
Pro Tips for Making Spinach Casserole with Feta and Parmesan Recipe
- Drain the Spinach Well: This is my #1 tip—wet spinach means a watery casserole, and that’s no fun.
- Don’t Overbake: I learned this the hard way—overbaking makes it dry and crumbly, so trust the wobble test.
- Use Freshly Grated Parmesan: Pre-grated can be dry and less flavorful; freshly grated makes a noticeable difference.
- Let It Rest Before Serving: Cutting into it too early? You’ll get a loose casserole that won’t hold shape—patience pays off.
How to Serve Spinach Casserole with Feta and Parmesan Recipe
Garnishes
I love sprinkling fresh chopped parsley or dill on top just before serving. It brightens the flavors and adds a fresh burst of color that makes the casserole feel even more inviting. Sometimes, I also drizzle a touch of good olive oil or a squeeze of fresh lemon juice to cut through the richness.
Side Dishes
This casserole pairs beautifully with roasted chicken, grilled fish, or even a simple baked potato. For a vegetarian meal, I like serving it alongside warm crusty bread and a crisp salad to balance the richness and add some crunch.
Creative Ways to Present
For holidays or special dinners, I’ve filled individual ramekins with this spinach casserole. It makes serving neat and elegant, plus everyone gets their own perfectly portioned dish. Adding a sprinkle of extra cheese on top before baking helps create a golden, bubbly crust that’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. This casserole actually tastes great warmed up the next day—a perfect quick lunch or dinner when you’re in a rush.
Freezing
I’ve frozen this casserole a couple of times by letting it cool completely, then wrapping tightly with foil and plastic wrap before popping it into the freezer. When thawed slowly overnight in the fridge, it reheats nicely without losing much texture or flavor.
Reheating
To reheat, I bake it uncovered at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual servings, but watch the time carefully to avoid drying it out.
FAQs
-
Can I use fresh spinach instead of frozen in this casserole?
Absolutely! If you use fresh spinach, you’ll want to wilt it down in a pan first, then make sure to squeeze out all the moisture like you would with frozen spinach. This helps keep the casserole from becoming watery.
-
Is this Spinach Casserole with Feta and Parmesan Recipe suitable for meal prep?
Definitely. It stores and reheats well, making it a smart option for prepping ahead. Just remember to keep leftovers refrigerated within two hours of baking for food safety.
-
Can I add other vegetables to the casserole?
Yes! Chopped mushrooms, bell peppers, or even artichoke hearts are great mix-ins. Just make sure any added veggies are cooked or well-drained so they don’t add unwanted moisture.
-
How can I make this casserole vegan?
You can substitute the eggs with a flax or chia egg, use vegan cottage cheese or tofu for creaminess, and replace feta and Parmesan with dairy-free cheese alternatives or nutritional yeast for flavor.
Final Thoughts
This Spinach Casserole with Feta and Parmesan Recipe has been one of my kitchen staples for years because it’s so simple yet incredibly flavorful and satisfying. Whenever I bring it to family dinners or just make it for a cozy night in, it’s always a hit—and I hope you’ll enjoy it just as much. Give it a try; once you find that perfect creamy-cheesy balance with a hint of nutmeg, you’ll be reaching for this recipe again and again.
Print
Spinach Casserole with Feta and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and nutritious spinach casserole combining creamy cottage cheese, feta, and Parmesan with tender spinach and a hint of nutmeg, baked to perfection for a wholesome side or light main dish.
Ingredients
Spinach Casserole Ingredients
- 3 large eggs, beaten
- 2 cups cottage cheese
- 10 ounce package frozen chopped spinach, thawed and very well drained
- 1/3 cup crumbled feta cheese
- 1/3 cup diced sweet onion
- 1/4 cup melted butter
- 2 tablespoons freshly grated Parmesan cheese
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- Dash of nutmeg
Instructions
- Preheat oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the casserole.
- Prepare the dish: Grease a 1½-quart (9-inch square) casserole dish thoroughly to prevent sticking and set it aside.
- Combine ingredients: In a large bowl, mix together the beaten eggs, cottage cheese, well-drained chopped spinach, crumbled feta, diced sweet onion, melted butter, grated Parmesan, black pepper, garlic powder, and a dash of nutmeg until evenly blended.
- Transfer to casserole dish: Pour the mixture into the prepared casserole dish, spreading it evenly.
- Bake: Place the dish uncovered in the preheated oven and bake for 40-45 minutes, or until the center is nearly set and the edges are lightly golden.
- Cool and serve: Allow the casserole to cool for 5-10 minutes before cutting into portions, serving, and enjoying this flavorful dish.
Notes
- Make sure to drain the frozen spinach very well to avoid excess moisture in the casserole.
- You can substitute feta with another cheese like goat cheese or omit it for a milder flavor.
- The casserole can be made ahead and reheated gently before serving.
- Adding a pinch of nutmeg enhances the savory depth of the casserole.
- This dish freezes well; wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 180
- Sugar: 2g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 125mg
