Spinach, Feta, and Roasted Garlic Bake has been one of my go-to comfort meals for years. I first made it on a chilly fall evening when I had a bowl of fresh spinach from the market and a creamy wedge of feta begging to be used. With a head of garlic roasting in the oven and onions softening on the stove, the kitchen filled with the kind of aroma that pulls everyone in before the table’s even set.
That first night, the dish turned out golden and bubbling — creamy on the inside, crispy on top, and just garlicky enough to make it unforgettable. If you’re new here and love flavorful, no-fuss recipes, don’t forget to subscribe for more comforting dishes like this.
It reminded my sister of those stuffed portobello mushrooms with spinach, feta, and cranberries we used to take to potlucks. And I agree — it has the same hearty, savory charm. Sometimes I serve it for brunch, surrounded by vibrant sides like the spinach and artichoke wonton cups from Sylvia’s blog. But even on its own, it feels like a warm hug from the oven.
Why This Recipe Is Special
There’s something timeless about a Spinach, Feta, and Roasted Garlic Bake. What sets it apart isn’t just the flavor — though that’s rich, layered, and impossible to forget — but how beautifully it balances indulgence with simplicity. It’s creamy without being heavy, flavorful without being fussy. The roasted garlic softens into the cream, turning mellow and sweet, while crumbled feta and Parmesan bring bold, salty depth. Each bite delivers soft spinach, warm nutmeg, and the irresistible crunch of golden panko.
Unlike many casseroles, this one doesn’t rely on canned soup or shortcuts. It’s built from real ingredients, each one adding purpose and character. Even better, it’s flexible. Serve it for brunch alongside roasted vegetables or tuck it beside something heartier for dinner — either way, it shines.
What I love most? This bake invites sharing. Whether it’s on a quiet night or a crowded holiday table, it brings people together — just like the recipes we treasure most.
Ingredients & Preparation
A Look Inside the Ingredients
This Spinach, Feta, and Roasted Garlic Bake comes together with just a few pantry staples, but each one plays a big role. The roasted garlic is the star — sweet, mellow, and rich after slow roasting. It blends beautifully with heavy cream, adding depth without overwhelming. Fresh spinach brings brightness and texture, while the feta adds that unmistakable tang. Parmesan offers a nutty, salty finish, and eggs bind everything into a soft, savory custard.
Here’s what you’ll need:
Ingredients Table
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp (30 ml) |
| Garlic, whole head (roasted) | 1 (about 50 g) |
| Medium onion, finely chopped | 1 (150 g) |
| Fresh spinach, washed and chopped | 10 oz (280 g) |
| Heavy cream | ½ cup (120 ml) |
| Feta cheese, crumbled | 4 oz (115 g) |
| Parmesan cheese, grated | ½ cup (50 g) |
| Large eggs | 2 |
| Nutmeg | ¼ tsp (1 g) |
| Salt and pepper | To taste |
| Panko breadcrumbs | 1 cup (100 g) |
This dish reminds me of those easy, crowd-pleasing spinach ricotta bites — small but packed with flavor. The ingredients here work in the same way: simple but powerful when combined.
Print
Spinach, Feta and Roasted Garlic Bake
- Total Time: 50
- Yield: 6 servings
- Diet: Vegetarian
Description
Spinach, Feta and Roasted Garlic Bake is a creamy, golden-topped dish with sweet roasted garlic, salty feta, and tender spinach — perfect for brunch or dinner.
Ingredients
• 2 tbsp olive oil (30 ml)
• 1 head garlic, roasted (about 50 g)
• 1 medium onion, finely chopped (150 g)
• 10 oz (280 g) fresh spinach, chopped
• ½ cup (120 ml) heavy cream
• 4 oz (115 g) feta cheese, crumbled
• ½ cup (50 g) grated Parmesan cheese
• 2 large eggs
• ¼ tsp nutmeg (1 g)
• Salt and pepper, to taste
• 1 cup (100 g) panko breadcrumbs
Instructions
1. Preheat oven to 400°F (200°C). Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft.
2. In a skillet, heat olive oil over medium. Add onion and cook until translucent, about 5–6 minutes. Stir in spinach and cook until wilted.
3. In a large bowl, whisk eggs, cream, roasted garlic cloves, nutmeg, salt, and pepper. Add spinach mixture, crumbled feta, and Parmesan.
4. Pour into a greased 8×8-inch baking dish. Top with panko breadcrumbs and mist with olive oil.
5. Bake at 375°F (190°C) for 30–35 minutes, or until golden and slightly puffed. Let cool for 5 minutes before serving.
Notes
– Frozen spinach can be used — thaw and squeeze out moisture before using.
– Swap feta with goat cheese or ricotta for a milder variation.
– Half-and-half works as a lighter alternative to heavy cream.
– Store leftovers in the fridge for up to 4 days.
– Reheat in a 350°F oven for 15–20 minutes to crisp the topping.
- Prep Time: 15
- Cook Time: 35
- Method: Baking
- Cuisine: Mediterranean
Tools & Easy Swaps
You won’t need fancy tools for this recipe — just a few kitchen basics:
-
A large skillet for sautéing the onions and spinach
-
A mixing bowl
-
A whisk
-
A medium baking dish or small casserole pan (about 8×8 or similar)
For substitutions, you can easily tailor it:
-
Spinach: Use thawed frozen spinach (well-drained) if fresh isn’t available.
-
Feta: Swap for goat cheese or ricotta for a milder twist.
-
Cream: Half-and-half or whole milk will work in a pinch.
-
Panko: Regular breadcrumbs or crushed crackers can stand in.
If you’re planning to make it as a side for poultry, it pairs beautifully with Sylvia’s cranberry and spinach stuffed chicken breasts with brie — a truly festive meal pairing.
Cooking Instructions & Tips
Step-by-Step Cooking Method
This Spinach, Feta, and Roasted Garlic Bake comes together easily, even for busy weeknights. Here’s how to create that rich, creamy texture and golden top that keeps everyone coming back for seconds.
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off a whole garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let it cool slightly, then squeeze the cloves into a small bowl.
Step 2: Sauté the Onions and Spinach
In a skillet, heat olive oil over medium. Add chopped onions and cook until translucent, about 5–6 minutes. Stir in chopped spinach and cook until wilted. Remove from heat and set aside.
Step 3: Mix the Base
In a large bowl, whisk together the eggs, heavy cream, roasted garlic, nutmeg, salt, and pepper. Stir in sautéed spinach mixture, crumbled feta, and grated Parmesan until fully combined.
Step 4: Assemble and Bake
Lightly grease a baking dish. Pour the mixture into the dish and smooth the top. Sprinkle evenly with panko breadcrumbs. Bake at 375°F (190°C) for 30–35 minutes or until golden and slightly puffed. Let rest 5 minutes before serving.
This technique reminds me of the way the layers form in the rustic roasted vegetable bake with cannellini beans — soft underneath with a crispy finish that begs for seconds.
Tips and Tricks to Perfect It
Use fresh spinach whenever possible — it offers a brighter color and flavor than frozen. If using frozen, squeeze it dry in a kitchen towel to avoid watery results.
Don’t skip roasting the garlic. It transforms sharp cloves into sweet, buttery flavor that blends right into the cream.
Feta matters. Use a block and crumble it yourself — pre-crumbled feta is often drier and less flavorful.
Golden topping tip: Lightly mist the panko with olive oil before baking for an ultra-crispy finish.
When you pull it out of the oven, it should look a lot like the spinach-artichoke crescent roll bake — golden on top, soft and savory in the center.
Serving, Storing & Pairing
What to Serve with It
The beauty of this Spinach, Feta, and Roasted Garlic Bake lies in its flexibility. It’s rich and savory enough to stand on its own as a meatless main course, yet gentle and balanced enough to be a perfect side dish.
For brunch, serve it warm alongside roasted tomatoes, a crisp arugula salad, or even a simple fruit platter. I’ve also brought it to potlucks with a big tray of sweet potato rounds with whipped goat cheese and pomegranate seeds — the creamy feta in both dishes ties them together beautifully.
If you’re making this for dinner, consider pairing it with roasted chicken, grilled fish, or something hearty and saucy. I especially love it served next to this comforting eggplant parmesan bake — the textures complement each other, and both bring savory satisfaction with each bite.
For a lighter plate, pair the bake with a lemony chickpea salad or roasted carrots tossed in tahini. The savory richness of the bake balances these bright, acidic side dishes perfectly.
And don’t forget: it’s delicious at room temperature. That makes it ideal for potlucks, picnics, and make-ahead meal prep.
How to Store and Reheat
Have leftovers? This dish stores beautifully — in fact, it might taste even better the next day as the flavors meld.
Storage Tips:
-
Cool completely before storing.
-
Transfer to an airtight container or cover the baking dish tightly with foil.
-
Refrigerate for up to 4 days.
Reheating Tips:
-
Reheat in a 350°F (175°C) oven for 15–20 minutes, uncovered, to restore the crisp topping.
-
Microwave individual slices for 60–90 seconds, though the top won’t stay crisp.
-
You can also freeze the bake in slices. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
For meal prep, I like dividing it into single portions — it’s an easy grab-and-go lunch when paired with greens or grain salad.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, absolutely! Just be sure to thaw it fully and squeeze out any excess moisture with a clean kitchen towel or paper towels. This prevents the bake from becoming watery.
Is this recipe gluten-free?
Not as written, since it uses panko breadcrumbs. However, you can easily substitute with gluten-free breadcrumbs or crushed gluten-free crackers for a fully gluten-free version.
Can I make it ahead of time?
Definitely. You can assemble the bake a day in advance, cover it tightly, and refrigerate overnight. Bake it the next day directly from the fridge, adding a few extra minutes to the cook time if needed.
What’s the best dish size to use?
An 8×8-inch or similarly sized ceramic or glass baking dish works great. If doubling the recipe, use a 9×13-inch pan and extend the bake time by 10–15 minutes.
How do I reheat leftovers without drying it out?
Cover the dish loosely with foil and bake at 350°F (175°C) for 15–20 minutes. This helps retain moisture while keeping the top lightly crisp. For smaller portions, reheating in a toaster oven is also effective.
Does it taste good cold?
Surprisingly, yes! The flavors deepen overnight, and it’s delicious chilled or at room temperature. It’s one of those rare dishes that works as well for picnics as it does for cozy dinners.
Conclusion
There’s something deeply comforting about pulling a bubbling Spinach, Feta, and Roasted Garlic Bake out of the oven — the golden top, the savory scent of roasted garlic, and that creamy center filled with just the right balance of salt and tang. For me, it’s more than just a recipe. It’s become part of my family table, part of what I reach for when I want to feed the people I love with warmth and ease.
Whether you’re planning a weekend brunch, a simple weeknight dinner, or something special for guests, this dish is a crowd-pleaser every time. It’s also a lovely complement to other baked favorites like the spinach-artichoke crescent roll bake or the cozy eggplant parmesan bake — each one hearty, satisfying, and full of character.
If you enjoy the creamy, savory notes in this dish, you might also love this garlic confit baked feta pasta from Grilled Cheese Social. It takes the same bold, garlicky flavors in a delicious pasta direction.
Now that you’ve got the recipe, it’s your turn to bake it, share it, and make it your own.