Mediterranean Spanakopita Casserole
A warm, comforting twist on the classic Greek spinach pie, this casserole combines all the traditional flavors of spanakopita — tender spinach, tangy feta, fresh herbs, and buttery phyllo — in an easy, family-friendly bake. Perfect for weeknights, meal prep, or potlucks, and optionally bulked up with penne pasta for a full meal in one dish.
Time
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
Ingredients
For the Filling:
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 (10-ounce) packages frozen chopped spinach, thawed and well-drained
1 cup crumbled feta cheese
1 cup ricotta or cottage cheese
2 eggs, lightly beaten
2 tablespoons chopped fresh dill (or 2 tsp dried)
Salt and pepper to taste
Zest of 1 lemon
Optional: 1 (16-ounce) box penne pasta, cooked al dente (for a heartier version)
For the Casserole Base and Topping:
6–8 sheets phyllo dough, thawed
3 tablespoons melted butter or olive oil
Grated Parmesan cheese (optional, for topping)
Instructions
Preheat and Prep
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
Sauté the Aromatics
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent (about 4–5 minutes). Add garlic and cook for 1 more minute.
Make the Filling
In a large bowl, combine sautéed onion/garlic, drained spinach, feta, ricotta, beaten eggs, dill, lemon zest, salt, and pepper. Mix well.
Optional: Stir in cooked penne pasta.
Layer the Casserole
Layer 3–4 sheets of phyllo dough in the bottom of the baking dish, brushing each with melted butter or olive oil.
Pour in the spinach mixture (with or without pasta).
Top with 3–4 more sheets of buttered phyllo, and sprinkle with Parmesan if using.
Bake
Bake uncovered for 35–40 minutes, or until the top is golden brown and the center is set.
Rest and Serve
Let cool for 5–10 minutes before slicing and serving.
TIPS FOR SUCCESS
Drain spinach thoroughly: Squeeze out as much water as possible using a clean towel or cheesecloth to avoid a soggy casserole.
Use fresh spinach: You can substitute frozen spinach with 16 oz fresh spinach sautéed until wilted and moisture is evaporated.
Crispier top: Brush the top layer of phyllo sheets generously with butter or olive oil and don’t cover the dish while baking.
Rest before slicing: Let the casserole rest for 5–10 minutes before cutting to allow it to firm up for neater servings.
Phyllo care: Keep unused phyllo sheets covered with a damp towel while assembling to prevent drying and cracking.
VARIATIONS
Cheese swap: Mix in crumbled goat cheese or shredded mozzarella for a different flavor profile.
Pasta version: Add 1 (16 oz) box of cooked penne or rotini to turn this into a hearty baked pasta dish.
Add protein: Include cooked ground turkey, shredded chicken, or chickpeas for extra protein.
Veggie boost: Add sautéed mushrooms, grated zucchini, or sun-dried tomatoes for more Mediterranean flair.
Vegan option: Use plant-based feta and ricotta, skip the eggs, and replace phyllo with layers of thinly sliced potatoes or eggplant.
Add heat: Sprinkle a pinch of red pepper flakes or drizzle with hot chili oil for a spicy twist.
Q&A: Frequently Asked Questions
Q: Can I make this casserole ahead of time?
A: Yes! Assemble it a day ahead, cover tightly, and refrigerate. Bake when ready to serve, adding 5–10 extra minutes to account for the chill.
Q: Can I freeze Spanakopita Casserole?
A: Definitely. Assemble (but don’t bake), wrap tightly in plastic wrap and foil, and freeze up to 3 months. Bake from frozen at 375°F for 60–70 minutes or until hot and golden.
Q: Can I use fresh spinach instead of frozen?
A: Absolutely. Use about 16 oz of fresh spinach, sautéed until wilted and moisture is mostly evaporated.
Q: What’s a good substitute for phyllo dough?
A: You can skip it entirely or use layers of thinly sliced potatoes or puff pastry for a twist.
Q: Is this gluten-free?
A: Not with phyllo dough or added pasta, but you can make it gluten-free by skipping phyllo or using a GF pasta and ensuring all ingredients are certified GF.
Nutrition Info (Per Serving, approx. 1/8 of casserole)
With phyllo and no pasta version:
Calories: ~250
Protein: 10g
Carbohydrates: 14g
Fat: 18g
Fiber: 2g
Calcium: ~20% DV
Iron: ~15% DV
With pasta version:
Calories: ~375
Carbohydrates: 35g
Protein: 15g
Fat: 20g
(Nutrition may vary based on exact ingredients and brands.)
Conclusion
This Mediterranean Spanakopita Casserole brings all the rich, savory comfort of classic spanakopita in a fuss-free, family-style bake. Whether served as a main course with pasta or as a side alongside grilled meats or a Greek salad, it’s a recipe full of wholesome ingredients, bright herbs, and creamy cheeses that everyone will love. It’s perfect for holidays, meal prep, or cozy weeknight dinners.