Spinach, feta, cottage cheese, eggs, and red pepper come together in this Mediterranean-inspired crustless casserole. Simple, hearty, and totally no-fuss.
Alright, so here’s the truth. I didn’t intend to make this Mediterranean Spinach and Feta Casserole. Honestly, I was just trying to use up a bunch of things before they went rogue. You know the scene—spinach on its last leg, a tub of cottage cheese that kept getting shoved behind the pickles, and a bell pepper that looked like it needed a spa day.
But I wasn’t in the mood for another omelet, and I couldn’t bear to open another sad salad kit. So I just… went rogue myself. Mixed it all together, added eggs and cheese, seasoned it like I meant business, and tossed it in the oven. An hour later, I was standing over the stove with a fork and a slice of golden, cheesy magic wondering how something so unplanned turned out so dang good.
And now? Now it’s in regular rotation—brunch, lunch, light dinner, post-nap snack (yes, that’s a thing). It’s my fridge-clearing, belly-filling, semi-healthy comfort food hero.
Why You’ll Love This Mediterranean Spinach and Feta Casserole Recipe?
If I had to sum it up in three words: cheesy, easy, and oddly fancy. It’s like a crustless quiche that got back from a Greek holiday. There’s something about the combo of feta and spinach that always feels fresh and flavorful, and the texture? Soft and fluffy inside with just the right amount of structure to slice cleanly.
It’s also totally forgiving. Like, you can swap stuff in and out depending on what’s lurking in your produce drawer. It’s one of those “make it your way” recipes, which let’s be honest, is the only kind I have the energy for most days.
Plus, it’s gluten-free by accident. No crust, no flour, no weird gluten substitutes that taste like cardboard. Win-win.
Ingredient Notes:
This isn’t one of those 22-step, three-different-cheese-grated-specially kind of bakes. It’s simple, it’s straightforward, and every ingredient pulls its weight:
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Olive oil: Adds flavor and keeps things from sticking (plus, Mediterranean vibes).
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Sweet onion & red bell pepper: That natural sweetness, color, and a tiny crunch? Perfection.
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Spinach: Loads of it. Seriously. It wilts down to nothing so don’t be shy.
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Feta, cottage cheese, and Parmesan: Each one does something different. Feta’s salty, cottage cheese is creamy, and Parm? It’s the umami MVP.
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Eggs & cream: Hold it all together like the brunch glue they are.
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Spices: I know nutmeg sounds weird, but trust me. A pinch goes a long way.
How To Make Mediterranean Spinach and Feta Casserole?
Step 1: Cook the Veggies
In a big pan, heat the olive oil and sauté your onions and red pepper. Just a few minutes until they’re soft and a little sweet. You want them golden, not sad and burnt.
Step 2: Spinach Time
Toss the spinach in—yes, the whole bunch—and stir until it wilts. It’s going to look like way too much, but I promise it shrinks. Let this cool for a few minutes or else you’ll end up scrambling the eggs in step 3 (been there, done that, didn’t love it).
Step 3: Mix the Cheesy Base
In a big bowl (the one that always feels too big but ends up just right), mix the cheeses, eggs, cream, and your spices. It’ll look kind of like a chunky custard. That’s a good thing.
Step 4: Combine
Add the cooled veggie mix to the cheese bowl. Stir gently like you’re folding in a secret. No need to overdo it—just get everything cozy.
Step 5: Bake
Want To Save This Recipe?
Grease a 9×13″ casserole dish, pour in your mixture, and smooth out the top. Bake at 350°F for about 40–45 minutes. If it’s golden and doesn’t wobble like jelly in the middle, you’re done.
Step 6: Rest and Devour
Let it sit for 10 minutes. This step is torture but essential—it helps everything set and keeps you from burning your mouth because you were “just tasting.”
Storage Options:
Leftovers? Pop them in an airtight container and stash them in the fridge for up to four days. They reheat beautifully in the oven or microwave. You can even freeze slices individually for those chaotic work-from-home lunches when you just need something done.
Variations and Substitutions:
Let’s be real: no one makes a recipe exactly the way it’s written, right? Here’s your permission slip to play:
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No cottage cheese? Use ricotta. Same vibe, different tang.
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Want protein? Toss in some shredded chicken, cooked quinoa, or chickpeas.
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No fresh spinach? Frozen works—just squeeze it like it owes you money.
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Dairy-free? Go plant-based on the cheese and sub coconut milk for cream.
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No red pepper? Use mushrooms, zucchini, or whatever needs saving in your fridge.
What to Serve with Mediterranean Spinach and Feta Casserole?
I’ve eaten this cold, hot, with ketchup (don’t judge), and once with a side of leftover pizza. It always works. But if you’re aiming for balance or impressing guests:
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Simple green salad with lemon dressing
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Toasted pita or a crusty loaf
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Tzatziki or garlicky yogurt
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Roasted potatoes or grilled chicken
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Sparkling water with mint, or let’s be honest, a glass of white wine
Frequently Asked Questions:
Can I use frozen spinach?
Totally. Just thaw it and wring out the water like it insulted your laundry.
How will I know it’s done?
If it doesn’t jiggle and the top’s golden? It’s done. Stick a knife in the middle to double check.
Can I double it?
Sure can. Use two pans or a deeper one, and add some extra bake time.
This Mediterranean Spinach and Feta Casserole recipe is one of those rare unicorns—low-effort, high-reward, and somehow both healthy-ish and indulgent. It doesn’t demand much, but it delivers a lot. Kind of like that one friend who shows up with snacks and good gossip.
So here’s my challenge: make it. Just once. Then see if it doesn’t sneak into your weekly routine. And hey, if you discover a brilliant twist—like throwing in olives or sun-dried tomatoes—slide into my DMs or drop a comment.
Because honestly? Cooking’s more fun when we’re swapping stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mediterranean Spinach and Feta Casserole Recipe
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup sweet onion finely diced
- 1 red bell pepper diced (approximately 1 cup)
- 16 ounces fresh spinach washed and dried
- 1/2 cup feta cheese crumbled
- 2 cups low-fat cottage cheese
- 1/3 cup grated Parmesan cheese
- 1 cup heavy whipping cream
- 4 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon Mediterranean seasoning
- Non-stick cooking spray for greasing the baking dish
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 13x9-inch casserole dish with non-stick cooking spray and set aside.
Cook Aromatics:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for approximately 3 minutes, or until the vegetables begin to soften.
Add Spinach:
- Incorporate the fresh spinach into the skillet. Stir gently and cook for an additional 2 minutes, or until the spinach is fully wilted. Remove from heat and allow the mixture to cool slightly.
Prepare Cheese Mixture:
- In a large mixing bowl, combine the crumbled feta cheese, cottage cheese, grated Parmesan, heavy cream, eggs, garlic powder, paprika, turmeric, nutmeg, and Mediterranean seasoning. Stir thoroughly until well incorporated.
Combine Vegetables and Cheese Base:
- Add the cooled spinach mixture to the cheese and egg base. Stir until all ingredients are evenly mixed.
Transfer to Baking Dish:
- Pour the prepared mixture into the greased casserole dish. Use a spatula to spread it evenly across the surface.
Bake:
- Place the dish in the preheated oven and bake for 40–45 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
Cool and Serve:
- Allow the casserole to rest for approximately 10 minutes before slicing and serving. This will help the casserole set fully and make serving easier.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
