Best 6 Spinach Feta Casserole Recipes

SPINACH-FETA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
• Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
• Bake at 425 degrees F (220 degrees C) for 20 minutes.

CREAMY MASHED POTATO CASSEROLE WITH SPINACH AND FETA CHEESE

Steps:

• Cook the poatoes in boiling water until very tender.
• Mash with a potato masher or a fork.
• In a large bowl, mix together the mashed potatoes with the butter, sour cream, salt and pepper.
• Set the oven to 350 degrees.
• Butter a 10 cup casserole dish.
• Wash the fresh spinach leaves (if using fresh spinach).
• Place the wet leaves in a microwave-safe dish; cover, and microwave on HIGH for 2-3 minutes, when cool, enough to handle, squeeze out all excess moisture.
• Chop coarsley, and place in a medium-size bowl; stir in the feta cheese and the garlic.
• Stir the spinach mixture into the potatoes.
• Spoon the mixture into the prepared baking dish (swirling the top slightly to design).
• Sprinkle with the grated Parmesan cheese.
• Bake, uncovered in the center of the oven at 350 degrees about 40-50 minutes, or until the top is golden.

AIR FRYER SPINACH AND FETA CASSEROLE

Steps:

• Preheat an air fryer to 375 degrees F (190 degrees C). Grease an 8-inch pie pan with cooking spray and set aside.
• Combine spinach, cottage cheese, eggs, feta cheese, flour, butter, garlic, onion powder, and nutmeg in a bowl. Stir until all ingredients are well incorporated. Pour into the prepared pie pan.
• Air fry until the center is set, 18 to 20 minutes.

SPINACH AND POTATO CASSEROLE W/ FETA CHEESE

Steps:

• Set oven to 350 degrees Grease a shallow 2-quart casserole dish.
• Squeeze as much as the water as possible from the spinach; set aside.
• Peel and shred the potatoes.
• Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and dill.
• Transfer half of the potato mixture into the bottom of a greased casserole dish.
• Top with the spinach, then sprinkle the crumbled feta cheese over the spinach.
• Top with the remaining potato mixture.
• Cover, and bake for 30 minutes.
• Remove the casserole from the oven, uncover, and sprinkle with Parmesan cheese, and dot with 2-3 Tbsp butter.
• Bake uncovered for 25-30 minutes longer.

LAMB SPINACH FETA CASSEROLE

Steps:

• Preheat oven to 350 F. 1. Soften onion and garlic over medium heat. 2. Add lamb, brown on high heat. 3. Add oregano, thyme, red pepper and salt & pepper to taste and sautee for 1 minute. 4. Add white wine until liquid evaporates. 5. Take off heat and mix in nutmeg, lemon zest and juice, spinach, pasta and feta. Adjust seasonings. 6. Fold into buttered round casserole dish. top with bread crumbs and then parmesan and spray with olive oil. Bake for 30 minutes uncovered.

SHRIMP AND SPINACH CASSEROLE WITH FETA

Steps:

• In medium bowl, toss shrimp, 2 teaspoons minced garlic, lemon zest and 1 T juice, 1 T oil, and 1/4 teaspoon each of salt and black pepper to coat; cover and refrigerate. In large saucepan over medium heat, heat 3 T oil until shimmering. Add onion, stir and cook until softened, about 4 minutes. Add remaining garlic, red pepper, and flour, and cook, stirring constantly, about 1 1/2 minutes. Whisk in wine and broth and continue to cook, whisking constantly, until sauce thickens, about 3 1/2 minutes. Add 3/4 teaspoon salt, black pepper to taste, remaining 2 T lemon juice, and half of the feta. Stir sauce to mix and set aside. Meanwhile, cook orzo according to package directions. Drain, toss with remaining 1 T oil, and spread evenly in baking dish. Wring liquid from spinach, mix thoroughly with wine sauce, and spread evenly over orzo in baking dish. Place shrimp in a single layer over spinach mixture and sprinkle with remaining feta. Bake at 450 until the shrimp are pink, the feta slightly melted, and the casserole is bubbling around the edges, about 25 minutes. Serve at once.