There’s something about the smell of roasting potatoes mingling with sautéed spinach and tangy feta that takes me right back to my childhood kitchen—where this spinach feta potato bake was the star of every family dinner. You know that cozy, comforting scent that pulls everyone toward the table before the food is even ready? This is exactly it. It’s kind of like a Greek spanakopita in potato form but somehow easier, less fiddly, and infinitely more forgiving. I always do this when I want something that feels a little special but doesn’t demand a full afternoon in the kitchen. Plus, my kids actually ask for seconds, which, if you’ve got picky eaters, you’ll understand is nothing short of a miracle. If you’ve ever wished you could combine the crispy charm of roasted potatoes with the melty creaminess of feta and the freshness of spinach, this recipe is your new best friend.
What is Spinach Feta Potato Bake?
Think of this as a heavenly casserole where potatoes are the star, married with luscious sautéed spinach and salty feta cheese in every bite. It’s essentially layers of thinly sliced potatoes folded with a rich filling made from fresh spinach and crumbled feta, baked until golden and bubbly. The name’s pretty straightforward, but don’t let that fool you—there’s a lot going on here flavor-wise. It’s not just a side dish or a boring potato bake; it’s like a cozy, earthy, and tangy potluck champion all rolled into one. The dish nods to Mediterranean vibes but is so approachable that even if you’ve never cooked with feta before, you’ll feel right at home. If you love simple comfort food with a bit of flair, this dish feels like a hug on a platter.
Why you’ll love this recipe?
What I love most about this spinach feta potato dish is how it balances bold flavors with ease. The spinach adds an earthy freshness that keeps the whole thing from feeling heavy, while the feta brings in a salty, tangy pop that wakes up every forkful. Honestly, it’s one of those recipes where you get a little bit of everything—the creaminess, the crisp edges, the tender inside, and an aroma so irresistible you’ll find yourself sneaking tastes right out of the oven.
Another thing that makes this a winner in my book is how straightforward it is to pull together. No fancy gadgets or hard-to-find ingredients here—just simple pantry staples and a handful of fresh greens that won’t break the bank. Plus, it’s forgiving if your slicing isn’t perfect or you forget a step here and there. We’re all busy, and it feels great when dinner comes together effortlessly.
If you love spinach and feta in salads or stuffed pastries, you’ll be amazed at how satisfying they are paired with tender, golden-roasted potatoes. And since it’s super versatile, you can serve it as a main for a light lunch or as a side with grilled chicken or fish for dinner. Trust me, it’s already earned a permanent spot in our rotation. I’ve made this countless times for family gatherings, and it disappears in minutes.
How do I make a Spinach Feta Potato Bake?
Quick Overview
Here’s the scoop: you thinly slice potatoes and sauté spinach with garlic until just wilted and fragrant. Then, you layer these slices with crumbled feta in a baking dish, kind of like stacking lasagna but with the rustic charm of potatoes. After baking it until the top edges get beautifully crispy and golden, you let it cool slightly, slice, and serve. It has just enough time to set so the cheesy filling holds together, but it still stays wonderfully melty and inviting with every bite. It’s the perfect balance of fancy and simple, and perfect for when you want comfort food without fuss.
Ingredients
For the main potato layers:
- 4 large Yukon Gold or Russet potatoes – I prefer Yukon Gold for their buttery texture and how they hold together beautifully when baked.
- 2 tablespoons olive oil – extra virgin for the best flavor.
- Salt and pepper – freshly ground.
For the Spinach Feta Filling:
- 10 oz fresh baby spinach – washed well and chopped roughly.
- 1 small onion, finely chopped – adds sweetness.
- 3 cloves garlic, minced – because garlic makes everything better.
- 7 oz crumbled feta cheese – opt for good quality, preferably a tangy Greek-style feta.
- 2 tablespoons olive oil or butter – for sautéing.
- Pinch of nutmeg – just a whisper adds warmth.
- Salt and pepper – to taste.
Optional Glaze (Because I’m Obsessed):
- ½ cup plain Greek yogurt – for tang and creaminess.
- 1 tablespoon lemon juice – brightens everything up.
- 1 tablespoon olive oil – keeps the glaze shiny and smooth.
- Fresh dill or parsley, finely chopped – for a herbaceous finish.
- Salt and pepper – adjust to taste.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first—get that oven warmed up to 375°F (190°C). Grab a baking dish around 9×13 inches, and lightly grease it with olive oil to prevent sticking. I sometimes line it with parchment paper if I’m feeling fancy or to make cleanup easier, but it’s not necessary. Just make sure it’s ready to welcome all those layers.
Step 2: Mix Dry Ingredients
Since potatoes are the focus, this step is really about seasoning the slices. After peeling (or leaving the skin on if you prefer that rustic touch), slice the potatoes very thinly—about 1/8 inch thick—using a sharp knife or mandoline for even cooking. Toss them gently with olive oil, salt, and pepper in a large bowl. You want the slices well-coated but not drenched. This helps the edges crisp up in the oven.
Step 3: Mix Wet Ingredients
For the filling, heat olive oil or butter in a sauté pan over medium heat. Toss in your chopped onion and garlic and cook until translucent and fragrant, about 5 minutes. Then pile in the chopped spinach and cook just until wilted, stirring often—this usually takes another 3-4 minutes. The spinach releases some moisture, so cook it until it’s mostly dry. Finish with a pinch of nutmeg, salt, and pepper to taste, then set aside to cool slightly before mixing in the crumbled feta.
Step 4: Combine
Once the filling has cooled a touch, fold the feta in gently to keep some of those crumbles intact instead of melting it all down. This keeps the textural contrast that makes every bite exciting. If you want that creamy vibe, go ahead and combine fully, but I like the chunkier bits.
Step 5: Prepare Filling
The filling is ready at this point—it should be moist but not soggy, with that wonderful garlicky, cheesy aroma. Taste and adjust seasoning if necessary. Remember, feta is salty, so taste before adding more salt.
Step 6: Layer & Swirl
Start by spreading a thin layer of potatoes across the dish, then dollop spoonfuls of the spinach feta filling evenly over the top. Repeat, alternating layers and finishing with a final potato layer on top. Lightly press down to compact the layers and help everything meld as it bakes. This is where your inner artist can shine—if you want, gently swirl the filling with a knife to create ribbons of green and white peeking through the golden potato layers. It looks rustic but impressive.
Step 7: Bake
Pop the dish into the preheated oven and bake for about 45-55 minutes. Oven times vary, so start checking at 40 minutes by poking a fork in to see if the potatoes are tender. The edges should be golden and a little crispy, while the inside stays creamy. Cover loosely with foil if it’s browning too fast. Whenever the potatoes are fully cooked and the cheese is melted and bubbly, you’re good to go.
Step 8: Cool & Glaze
Let it cool for about 10 minutes before adding the glaze. Mix Greek yogurt, lemon juice, olive oil, herbs, salt, and pepper in a small bowl, then drizzle over the top for a tangy finish that balances the richness beautifully. This step is what really brings it all together in my house—it’s like the final kiss.
Step 9: Slice & Serve
Cut into squares or wedges with a sharp knife, serve warm, and watch everyone’s faces light up. The textures here are so dreamy—the crispy edges filled with melty cheese and tender spinach inside. It’s exactly the kind of dish you want to share with friends or family over a glass of wine or a cup of tea.
What to Serve It With
For Breakfast: This spinach feta potato bake is a game-changer paired with a strong cup of coffee or a lightly brewed green tea. I love topping my slice with a fried egg—runny yolk drizzled on adds that extra oomph.
For Brunch: Serve wedges alongside a crisp salad with a simple lemon vinaigrette and a flute of sparkling water or a mimosa. The fresh, cheesy flavors really hold up and give you something hearty without feeling heavy.
As Dessert (Yes, Really!): Okay, maybe not dessert in a strict sense, but for those late-night savory cravings, a smaller slice warmed up with a sprinkle of extra herbs feels like the ultimate midnight snack. Pair it with a glass of chilled white wine or an herbal tea for a little relaxing indulgence.
For Cozy Snacks: This one’s a lifesaver on busy days when you want something comforting but fast. I often serve it with some crusty bread and a dollop of Greek yogurt on the side. It’s like a little slice of heaven for the soul, perfect for curling up on the couch.
Our family has this weird little tradition of making it for weekend dinners and declaring it “the official potato of cozy nights.” It really brings everyone together—messy, delicious, and unapologetically cheesy.
Top Tips for Perfecting Your Spinach Feta Potato Bake
Potato Prep: Always slice the potatoes as evenly as possible. I use a mandoline because it saves time and gives me perfect thin slices that cook evenly. If you don’t have one, take your time with a sharp knife and try to keep slices around the same thickness.
Sauté Spinach: Don’t rush this step. Make sure you cook the spinach until the moisture mostly evaporates or your bake might turn out watery. Use good quality olive oil or butter for flavor. Fresh garlic gives a punch without overpowering.
Salt Wisely: Remember, feta is salty, so taste the filling before adding extra. You can always add salt at the end, but too much salt early on can overpower the dish.
Swirling Fun: When layering, use a knife or skewer to gently swirl the filling through the potatoes if you want a marbled look. It’s totally optional but such a pretty effect that impresses guests every time.
Ingredient Swaps: I’ve tried swapping spinach for kale, but the texture gets a bit tougher, so young spinach is really best here. For the feta, if you want a milder cheese, ricotta with a sprinkle of parmesan works, but you’ll lose the tanginess that makes this unique.
Baking Know-How: If your oven runs hot, cover loosely with foil for the first 30 minutes. The foil traps steam, helping the potatoes cook all the way through before crispy edges develop. Remove the foil toward the end to get that golden finish.
Glaze Magic: The yogurt glaze brings a fresh, bright counterpoint to the rich bake. Don’t skip it! You can swap yogurt for sour cream or crème fraîche depending on your taste. Adding herbs like dill or mint really elevates the flavor.
After years of fiddling with this recipe, I learned that patience during the layering and letting the bake rest after cooking really changes the texture for the better. I also tested this with almond milk mixed into the yogurt glaze, and it actually made it a bit creamier and lighter—just a tip if you’re dairy-free!
Storing and Reheating Tips
Room Temperature: After baking, you can leave leftovers covered on the counter for up to 2 hours safely. After that, store or refrigerate to keep it fresh and safe.
Refrigerator Storage: Store in an airtight container for 3-4 days. I prefer glass containers that seal well and keep the flavors nice and fresh without drying out. When reheating, cover with foil or a damp paper towel to prevent the bake from drying out.
Freezer Instructions: This bake freezes beautifully! Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn, and keep for up to 2 months. Thaw overnight in the fridge before reheating in the oven at 350°F until warmed through—usually about 20-25 minutes.
Glaze Timing Advice: If you’re storing leftovers, hold off glazing until you’re ready to serve again. The fresh tang of the glaze is best straight from the fridge or right after baking.
In my experience, the texture and flavor are best on days 1 and 2—the potatoes stay tender and the filling doesn’t dry out. But honestly, on day 3 and 4, when reheated just right, it’s still a winner. Pro tip: a quick foil tent and a splash of water in the baking dish before warming help keep the bake moist.
Frequently Asked Questions
Final Thoughts
This spinach feta potato bake has been one of those kitchen treasures for me—an easy, comforting dish bursting with flavor and texture that feels both indulgent and wholesome. It’s one of those recipes friends ask me for when they want something hearty but not complicated, and my family has genuinely adopted it as a favorite. The layers of tender potatoes, fluffy spinach, and tangy feta make every forkful a joy, and the yogurt glaze splash on top adds the perfect finishing touch. If you decide to try it, I can’t wait to hear how you make it your own—tweak the herbs, swap the cheese, or turn it into savory muffins! Don’t be shy to share your thoughts, ratings, or your own spin on it in the comments. Happy baking, and here’s to lots of cozy, delicious meals ahead!
spinach feta potato
Ingredients
Main Ingredients
- 3 tablespoons butter room temperature, for greasing baking dish
- 6 medium red potatoes washed, peeled, and sliced 0.125 inches thick
- 4 cups fresh spinach washed and chopped
- 0.5 cup feta cheese crumbled
- 2 cups heavy cream
- 3 large eggs
- salt and pepper to taste
Instructions
Preparation Steps
- Preheat oven to 375 degrees F.
- Rub a 13x9 inch baking dish with butter to grease it.
- Layer half of the sliced potatoes evenly in the baking dish, overlapping slightly.
- Spread the chopped spinach evenly over the potato layer.
- Sprinkle the crumbled feta cheese on top of the spinach layer.
- Add the remaining sliced potatoes as the top layer.
- In a mixing bowl, whisk together heavy cream, eggs, salt, and pepper until smooth.
- Pour the cream mixture evenly over the layered potatoes and spinach. Cover the dish with aluminum foil.
- Bake covered for 40 minutes or until potatoes are tender when pierced with a fork.
- Remove the foil and continue baking for an additional 35 to 40 minutes until the top is golden brown and bubbly.
- Allow the gratin to rest for 15 minutes before slicing and serving.
