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Mediterranean Spinach Feta Casserole Recipe

Mediterranean Spinach Feta Casserole Recipe

This cozy bake layers tender spinach, briny feta, and lemon-kissed orzo under a crisp, golden topping.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1.5 tbsp olive oil for sautéing
  • 1 cup diced yellow onion
  • 1 tbsp minced garlic
  • 10 oz baby spinach roughly chopped
  • 0.5 cup chopped sun-dried tomatoes drained if oil-packed
  • 3 cup cooked orzo pasta cooled slightly
  • 6 oz crumbled feta cheese
  • 0.75 cup plain Greek yogurt
  • 0.75 cup beaten eggs
  • 0.5 cup whole milk
  • 1 tsp lemon zest finely grated
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh dill plus extra for garnish
  • 1 tsp dried oregano
  • 0.25 tsp crushed red pepper flakes
  • 0.5 tsp freshly ground black pepper
  • 0.75 tsp kosher salt adjust to taste
  • 0.5 cup sliced Kalamata olives pitted
  • 0.5 cup panko breadcrumbs for topping
  • 0.25 cup grated Parmesan cheese for topping
  • 1 tbsp olive oil to toss with crumbs

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly oil a 9x13-inch baking dish.
  • Warm olive oil in a large skillet over medium heat. Soften onion for 5 minutes.
  • Stir in garlic and cook 30 seconds. Add spinach and cook until wilted; remove from heat.
  • In a big bowl, combine orzo, spinach mixture, sun-dried tomatoes, olives, dill, oregano, lemon zest, and feta.
  • Whisk eggs, yogurt, milk, lemon juice, salt, black pepper, and red pepper flakes until smooth.
  • Pour the egg mixture over the orzo blend. Fold until evenly coated; taste and adjust seasoning.
  • Spread into the prepared dish and smooth the top.
  • Toss breadcrumbs with Parmesan and olive oil. Scatter the mixture evenly over the casserole.
  • Bake until set and golden on top, 25–30 minutes. Rest 10 minutes before slicing.
  • Finish with extra dill and a squeeze of lemon, if you like, and serve warm.

Notes

Variation: Swap orzo for cooked brown rice or quinoa. Add roasted red peppers for sweetness. Storage: Refrigerate airtight for up to 4 days; reheat covered at 325°F until warm.
This recipe is an original creation inspired by classic Mediterranean Spinach Feta Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.