Spinach Potato And Feta Bake Recipe

Name: Spinach Potato And Feta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) packages frozen chopped spinach, defrosted (or 2 pounds fresh cooked, drained and chopped); 6 -7 medium potatoes (coarsely shredded and soaked in cold water until ready to use); 3 large eggs, slightly beaten; 1/4 cup melted butter; seasoning salt or salt; pepper; 1/2 - 1 teaspoon garlic powder (optional, or use 1-2 teaspoons fresh minced garlic); 1 small onion, chopped; 3 tablespoons chopped fresh parsley (can use 1 teaspoon dried); 1 tablespoon fresh finely chopped dill (can use 1/2 teaspoon dried dill); 1 cup feta cheese, crumbled (or to taste); 1/2 cup grated parmesan cheese (or to taste); 3 -4 tablespoons butter

Servings: persons

2 (10 ounce) packages frozen chopped spinach, defrosted (or 2 pounds fresh cooked, drained and chopped)
6 -7 medium potatoes (coarsely shredded and soaked in cold water until ready to use)
3 large eggs, slightly beaten
1/4 cup melted butter
seasoning salt or salt
pepper
1/2 - 1 teaspoon garlic powder (optional, or use 1-2 teaspoons fresh minced garlic)
1 small onion, chopped
3 tablespoons chopped fresh parsley (can use 1 teaspoon dried)
1 tablespoon fresh finely chopped dill (can use 1/2 teaspoon dried dill)
1 cup feta cheese, crumbled (or to taste)
1/2 cup grated parmesan cheese (or to taste)
3 -4 tablespoons butter

1
Set oven to 350 degrees.
2
Butter a shallow 2-quart casserole dish.
3
Squeeze out as much moisture from the spinach as possible with your hands; set aside.
4
Drain the potatoes from the cold water and squeeze out any excess water with your hands, and place the potatoes into a large bowl.
5
To the potatoes add in eggs, 1/4 cup melted butter, salt, pepper, chopped onion, parsley, garlic powder (if using) and dill; mix well to combine.
6
Transfer HALF of the mixture into the prepared baking dish.
7
Top/sprinkle with all of the spinach, and then the feta.
8
Top/spread with remaining potato mixture.
9
Cover with foil and bake for about 30 minutes.
10
Uncover and sprinkle with Parmesan cheese and dot with butter, place back in oven covered or uncovered (if you prefer a crispy top on your casserole then leave uncovered).
11
Bake for another 30 minutes.
12
Delicious.

1070

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (10 ounce) packages frozen chopped spinach, defrosted (or 2 pounds fresh cooked, drained and chopped), 6 -7 medium potatoes (coarsely shredded and soaked in cold water until ready to use), 3 large eggs, slightly beaten, 1/4 cup melted butter, and more.

Yes, Spinach Potato And Feta Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Potato And Feta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions