Mediterranean Sweet Potatoes and Spinach Bake
This Mediterranean Sweet Potatoes and Spinach Bake is a warming, colorful dish layered with roasted sweet potatoes, sautéed spinach, tangy feta, cherry tomatoes, and herbs. It’s naturally gluten-free, vegetarian, and bursting with bold Mediterranean flavors — perfect for meal prep, potlucks, or a meatless dinner.
⏱ Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
Vegetables:
2 large sweet potatoes, peeled and sliced into thin rounds
1 tbsp olive oil
Salt & pepper, to taste
1 tsp smoked paprika or oregano
Spinach Layer:
1 tbsp olive oil
2 cloves garlic, minced
4–5 cups fresh spinach (or 300g frozen spinach, thawed and squeezed dry)
Salt & pepper to taste
Optional: 1/4 tsp nutmeg
Bake Toppings:
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan (optional)
2 eggs + 1/3 cup milk or Greek yogurt (for binding)
2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss sweet potato slices with olive oil, paprika, salt, and pepper.
Spread in a single layer on a baking sheet. Roast for 20–25 minutes, flipping once, until lightly golden and tender.
2. Sauté the Spinach
Heat olive oil in a skillet over medium heat.
Add garlic and sauté 30 seconds until fragrant.
Add spinach and cook until wilted (or just heat through if using thawed spinach).
Season with salt, pepper, and a pinch of nutmeg. Set aside.
3. Prepare the Egg Mixture (for bake structure)
In a small bowl, whisk together the eggs and milk (or yogurt). Add a pinch of salt and pepper.
4. Assemble the Bake
Lightly grease a 9×9-inch or similar baking dish.
Layer half the roasted sweet potatoes on the bottom.
Add the sautéed spinach evenly.
Sprinkle with half the feta and all the cherry tomatoes.
Add the rest of the sweet potatoes.
Pour the egg mixture over the top.
Sprinkle remaining feta and Parmesan (if using) on top.
5. Bake
Bake uncovered at 375°F (190°C) for 20–25 minutes, or until set and golden on top.
Let rest for 5 minutes before slicing.
Notes & Tips
Make it vegan: Skip the cheese and eggs. Use plant-based cheese and a flax egg if needed.
Add protein: Include chickpeas or lentils in the spinach layer.
Add spice: Sprinkle in chili flakes or harissa for heat.
Storage: Keeps well in the fridge for up to 4 days. Great for meal prep.
❓ frequently asked questions FAQ
Q: Can I use frozen spinach?
A: Yes! Just thaw it and squeeze out excess water before sauteing.
Q: What can I use instead of feta?
A: Try goat cheese, ricotta, or a vegan feta alternative.
Q: Can this be made ahead?
A: Yes — assemble the day before and bake when ready to serve.
Nutritional Information
Calories ~230
Protein ~8g
Carbs ~25g
Fat ~11g
Fiber ~5g
Sodium ~320mg