Mediterranean Spinach, Feta & Roasted Garlic Bake
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4–6
This Mediterranean Spinach, Feta & Roasted Garlic Bake is a warm, comforting dish layered with creamy cheeses, tender spinach, and fragrant roasted garlic. It’s a cross between a crustless quiche and a savory pie, making it perfect for brunch, lunch, or a light dinner. You can bake it with a golden puff pastry or phyllo crust for extra crunch, or skip it for a low-carb version. The flavors are rich but balanced—earthy spinach, tangy feta, and sweet roasted garlic come together beautifully in every bite.
Ingredients
1 tbsp olive oil
1 small onion, diced
4–5 cloves roasted garlic, mashed
4 cups spinach (fresh or frozen, thawed and drained)
½ cup ricotta cheese
½ cup crumbled feta cheese
½ cup shredded mozzarella cheese
3 large eggs
1 tsp dried oregano
¼ tsp nutmeg
Salt and black pepper, to taste
1 sheet puff pastry or 6 sheets phyllo dough (optional, for crust)
1 tsp sesame seeds (optional, for topping)
Instructions
Preheat the oven:
Set your oven to 375°F (190°C). Lightly grease a medium baking dish or line it with parchment paper.
Prepare the crust (optional):
If using puff pastry, roll it out to fit your baking dish and place it inside. Trim any extra edges. For phyllo, layer 5–6 sheets, brushing each with olive oil or melted butter.
Sauté the onion and garlic:
Heat olive oil in a pan over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in the mashed roasted garlic and cook for another 30 seconds until fragrant.
Add the spinach:
Mix in the spinach and cook for 2–3 minutes (just enough to remove extra moisture). If using frozen spinach, make sure it’s fully drained before adding.
Make the filling:
In a large bowl, whisk the eggs. Add ricotta, feta, mozzarella, oregano, nutmeg, salt, and pepper. Stir until smooth, then fold in the spinach mixture.
Assemble the bake:
Pour the filling into the prepared crust (or directly into the dish if crustless). Smooth the top with a spatula. Sprinkle sesame seeds on top if you like.
Bake:
Place in the oven and bake for 25–30 minutes, until the top is golden and set in the center.
Cool and serve:
Let it cool for 10 minutes before slicing. Serve warm with a side salad or roasted vegetables.
Tips:
Drain the spinach well:
Whether you use fresh or frozen spinach, squeeze out as much liquid as possible after cooking or thawing. Excess moisture can make the bake soggy.
Roast your own garlic:
For deeper flavor, wrap a whole bulb of garlic in foil with a drizzle of olive oil and roast it at 400°F (200°C) for about 30–35 minutes until soft and caramelized. Mash and use in the filling.
Balance the salt:
Feta cheese is already salty, so taste the mixture before adding extra salt.
Prevent a soggy crust:
If using puff pastry or phyllo, blind-bake it for 5–7 minutes before adding the filling. This keeps it crisp.
Cheese texture:
Combine ricotta for creaminess, mozzarella for meltiness, and feta for tang. You can adjust ratios depending on how sharp or mild you want it.
Add herbs at the end:
Fresh parsley, dill, or basil can be sprinkled on top right after baking for a burst of color and flavor.
Serving idea:
Serve warm or at room temperature with a drizzle of olive oil or a side of tzatziki or Greek yogurt.
Variations:
Crustless Version:
Skip the pastry altogether for a lighter, gluten-free option. Just grease the baking dish well and bake directly.
Add Vegetables:
Mix in chopped roasted red peppers, sun-dried tomatoes, or mushrooms for extra flavor and texture.
Make it Spicier:
Add a pinch of red chili flakes or a small amount of chopped jalapeño for a mild kick.
Protein Boost:
Stir in diced cooked chicken or turkey for a heartier meal.
Phyllo Layers Variation:
For a spanakopita-style twist, layer half the phyllo sheets at the bottom, pour in the filling, and top with the rest of the sheets, brushing each with olive oil.
Mini Muffin Bakes:
Pour the mixture into greased muffin tins for individual servings—perfect for brunch or meal prep.
Cheese Swap:
Replace feta with goat cheese for a creamier texture or use Parmesan for a sharper bite.
Q&A
Q: Can I make this ahead of time?
Yes. You can prepare the filling a day in advance and keep it covered in the fridge. When ready to bake, pour it into the crust and cook as directed. It also reheats well—just warm slices in the oven at 350°F (175°C) for about 10 minutes.
Q: Can I freeze it?
Absolutely. Once baked and cooled, slice the bake and store portions in airtight containers. Freeze for up to 2 months. Reheat in the oven or microwave until warmed through.
Q: Can I use fresh garlic instead of roasted?
Yes, but roasted garlic adds a sweeter, milder flavor. If using fresh garlic, sauté it with the onion to mellow its bite.
Q: What can I serve with it?
It pairs beautifully with a simple Greek salad, roasted vegetables, or tomato soup. For brunch, serve alongside olives and crusty bread.
Q: Can I make it dairy-free?
You can substitute dairy-free cheeses (like almond-based ricotta and vegan feta) and use olive oil instead of butter for brushing phyllo. The texture will differ slightly but still taste great.
Nutrition
(per serving, based on 6 servings)
(Approximate values; may vary based on ingredients and crust use)
Calories: 280
Protein: 16g
Fat: 21g
Carbohydrates: 8g
Fiber: 2g
Sugar: 2g
Calcium: 20% DV
Iron: 15% DV
If you include puff pastry, add about 80–100 extra calories per serving.
Conclusion
The Mediterranean Spinach, Feta & Roasted Garlic Bake is a versatile dish that’s simple yet flavorful. Its combination of creamy cheeses, tender spinach, and sweet roasted garlic makes it satisfying on its own or as part of a meal. Whether you make it crustless for a lighter option or layered with golden phyllo for a special occasion, it’s a reliable crowd-pleaser that brings Mediterranean warmth to your table.