Mediterranean Creamy Spinach, Mushroom & Feta Crustless Bake
This Mediterranean Creamy Spinach, Mushroom & Feta Crustless Bake is the kind of recipe you keep coming back to. It’s rich without being heavy, packed with vegetables, and finished with the salty tang of feta and gentle Mediterranean herbs. Because it’s crustless, it’s naturally low-carb and gluten-free, making it ideal for breakfast, brunch, or a light dinner paired with a fresh salad.
The texture sits somewhere between a savory custard and a soft casserole. Mushrooms add depth and earthiness, spinach brings freshness, and feta ties everything together with its creamy bite. It’s simple enough for busy weekdays yet elegant enough for guests. Best of all, it tastes even better the next day.
Prep time: 15 minutes
Cook time: 35 minutes
Resting time: 10 minutes
Total time: 1 hour
Ingredients
Olive oil: 2 tablespoons
Onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Mushrooms: 10 oz (280 g), sliced
Fresh spinach: 6 cups, loosely packed
Eggs: 6 large
Heavy cream or half-and-half: 1 cup (240 ml)
Crumbled feta cheese: ¾ cup (100 g)
Grated Parmesan cheese: ¼ cup
Dried oregano: 1 teaspoon
Dried thyme: ½ teaspoon
Nutmeg: a small pinch
Salt: ½ teaspoon, or to taste
Black pepper: ½ teaspoon
Fresh parsley or dill: 2 tablespoons, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or similar size ovenproof dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the sliced mushrooms to the pan. Cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the spinach in batches, allowing it to wilt before adding more. Cook just until fully wilted, then remove the pan from heat.
Let the vegetable mixture cool slightly, then drain off any excess liquid to prevent a watery bake.
In a large bowl, whisk together the eggs, cream, Parmesan cheese, oregano, thyme, nutmeg, salt, and black pepper until smooth.
Fold the cooked spinach and mushroom mixture into the egg mixture, stirring gently to combine.
Add most of the crumbled feta, reserving a small handful for the top. Mix lightly.
Pour the mixture into the prepared baking dish, sprinkle with remaining feta, and bake for 30–35 minutes until set in the center and lightly golden on top. Rest for 10 minutes before slicing.
Tips
Use fresh spinach for best texture, but thawed frozen spinach works if squeezed very dry.
Brown the mushrooms well to deepen flavor and avoid excess moisture.
Let the filling cool slightly before mixing with eggs to prevent scrambling.
Drain vegetables thoroughly for a firm, sliceable bake.
Choose full-fat feta for a creamier result.
Add a pinch of chili flakes for gentle heat if desired.
Use a ceramic or glass dish for even baking.
Allow the bake to rest so it firms up before cutting.
Taste feta first before adding extra salt, as it can be quite salty.
Fresh herbs added at the end keep the flavor bright.
Variations
Add sun-dried tomatoes for a sweet, tangy contrast.
Swap feta with goat cheese for a milder, creamier profile.
Include cooked chicken or turkey for added protein.
Add olives for a briny Mediterranean touch.
Replace mushrooms with zucchini or artichokes.
Use ricotta instead of cream for a lighter texture.
Add roasted red peppers for color and sweetness.
Make it dairy-free using coconut cream and dairy-free cheese.
Add a thin layer of sliced tomatoes on top before baking.
Turn it into muffin-size portions for meal prep.
Q & A
Can I make this ahead of time?
Yes, it can be baked a day ahead and reheated gently.
How do I store leftovers?
Keep refrigerated in an airtight container for up to 4 days.
Can it be frozen?
Yes, freeze slices individually and thaw overnight in the fridge.
Is this recipe keto-friendly?
Yes, it’s low-carb and suitable for keto with full-fat dairy.
Can I use milk instead of cream?
You can, but the texture will be less rich.
What can I serve with it?
A simple tomato salad or roasted vegetables pair well.
Why is my bake watery?
Excess moisture from vegetables was not fully drained.
Can I use egg whites only?
Yes, but the bake will be less creamy.
How do I know it’s done?
The center should be set and no longer jiggle.
Can I add spices?
Absolutely. Paprika or za’atar work beautifully.
Nutrition
(Per Serving, Approximate)
Calories: 240
Protein: 13 g
Fat: 19 g
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 3 g
Conclusion
This Mediterranean Creamy Spinach, Mushroom & Feta Crustless Bake is proof that simple ingredients can create something deeply satisfying. It’s versatile, nourishing, and easy to adapt to your taste or dietary needs. Whether served warm for brunch or enjoyed cold the next day, it delivers comforting flavor with a Mediterranean soul. Once you try it, it’s bound to become a regular on your table.