Mediterranean Green Goddess Cottage Cheese & Spinach Enchiladas
These Mediterranean-inspired enchiladas are a fresh and healthy twist on the classic. Tender tortillas are filled with a creamy mixture of cottage cheese, spinach, herbs, and lemon, then smothered in a homemade green goddess sauce and baked until golden and bubbly. Perfect as a meatless main dish, they’re light, packed with protein, and bursting with herby, tangy Mediterranean flavor.
Time Required
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
For the Filling:
2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
1 1/2 cups cottage cheese (full-fat or low-fat)
1/4 cup crumbled feta cheese (optional)
1 garlic clove, minced
Zest of 1 lemon
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill or basil
Salt & black pepper, to taste
Pinch of nutmeg (optional)
For the Green Goddess Sauce:
1/2 cup plain Greek yogurt
1/4 cup cottage cheese
1/4 cup olive oil
2 tbsp lemon juice
1 garlic clove
1/2 avocado
1/2 cup fresh parsley
1/4 cup fresh basil or cilantro
2 tbsp fresh chives or green onion
Salt & pepper, to taste
2–4 tbsp water (to thin, as needed)
For Assembly:
6–8 medium tortillas (whole wheat or flour)
1/2 cup shredded mozzarella or part-skim cheese blend (optional, for topping)
Extra herbs and lemon zest for garnish
Instructions
Make the Green Goddess Sauce:
In a blender or food processor, combine Greek yogurt, cottage cheese, olive oil, lemon juice, garlic, avocado, herbs, and seasoning. Blend until smooth and creamy. Add water a little at a time to thin to a pourable sauce consistency. Set aside.
Prepare the Filling:
In a mixing bowl, stir together chopped spinach, cottage cheese, crumbled feta (if using), garlic, lemon zest, herbs, salt, pepper, and nutmeg. Mix until combined. Taste and adjust seasoning.
Assemble the Enchiladas:
Preheat oven to 190°C (375°F). Lightly grease a baking dish.
Spread 2–3 tablespoons of filling down the center of each tortilla. Roll up and place seam side down in the baking dish.
Top with Sauce & Cheese:
Pour the green goddess sauce evenly over the rolled enchiladas. Sprinkle with mozzarella or cheese blend if using.
Bake:
Cover loosely with foil and bake for 20 minutes. Uncover and bake another 5 minutes, or until the top is bubbly and slightly golden.
Garnish & Serve:
Let cool slightly. Garnish with fresh herbs, extra lemon zest, and a drizzle of olive oil. Serve warm with a side of cucumber salad or roasted vegetables.
Tips & Variations
Cheese Swaps
Cottage cheese alternatives: Try ricotta or mashed white beans for a creamier or dairy-free option.
Topping cheese: Instead of mozzarella, sprinkle crumbled feta, shredded kefalotyri, or a dollop of labneh for a saltier Mediterranean flair.
Herb Flexibility
Use a mix of parsley, basil, mint, or cilantro for the sauce—just be sure to include at least one “bright” herb like parsley or basil for that Green Goddess punch.
For a stronger flavor, add 1 tsp of za’atar or dried oregano to the filling.
Tortilla Tips
Use whole wheat, spinach, or gluten-free tortillas to fit dietary needs.
For crunch, lightly toast tortillas in a dry pan before filling.
Filling Add-ins
Add cooked mushrooms, artichoke hearts, or zucchini for texture and fiber.
Craving protein? Add shredded rotisserie chicken or chickpeas to the spinach mixture.
Serving Ideas
Serve alongside Mediterranean cucumber yogurt salad, roasted eggplant, or a light quinoa tabbouleh.
A drizzle of tahini or dollop of hummus on top works beautifully.
Q&A
Q: Can I make these enchiladas ahead of time?
A: Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.
Q: Can I freeze them?
A: You can freeze the assembled enchiladas before baking. Wrap tightly with foil and freeze for up to 2 months. To reheat, thaw overnight and bake as directed.
Q: Is this recipe vegetarian?
A: Yes, it’s completely vegetarian as written. Just ensure your cheese is rennet-free if you want it to be strictly vegetarian.
Q: Can I make it vegan?
A: Absolutely. Use dairy-free yogurt, plant-based cottage cheese or tofu, and skip the cheese topping or use vegan cheese alternatives.
Q: What’s a good substitute if I don’t have avocado for the sauce?
A: Try a small banana pepper, zucchini, or extra Greek yogurt for creaminess—though the texture and flavor will be slightly different.
Nutrition Facts
| Nutrient | Approximate Amount |
|---|---|
| Calories | 240–270 kcal |
| Protein | 14g |
| Carbohydrates | 18g |
| Sugar | 3g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 480mg |
Values vary depending on tortilla size, cheese type, and sauce quantity.
Conclusion
These Mediterranean Green Goddess Cottage Cheese & Spinach Enchiladas bring together the best of comfort food and clean eating. Creamy, herby, and vibrant, they make a delicious vegetarian main that feels indulgent but is surprisingly light and nourishing.
Ideal for meal prep, family dinners, or potlucks, they’re versatile and customizable to suit your tastes. The Green Goddess sauce adds an irresistible layer of freshness that perfectly complements the cheesy spinach filling—making each bite both satisfying and refreshing.