There’s something about the smell of sizzling potatoes mingling with the tang of feta and the green freshness of spinach that immediately takes me back to little Sunday dinners at my grandma’s house. I swear, the moment this spinach feta potato bake hits the oven, the whole kitchen feels cozier, warmer—like a big hug in food form. If you’ve ever hunted for a dish that manages to be both hearty and light, familiar but with a little Mediterranean flair, this one’s a lifesaver. It’s like a Greek spanakopita met your favorite crispy roasted potato side and they decided to have a baby. My kids ask for this all the time, and honestly, I’m not complaining. Once you make it, you’ll understand—these flavors just stick with you in the best way possible.
What is Spinach Feta Potato Bake?
Think of spinach feta potato as a comforting casserole that brings together the star players of simplicity and bold flavor. It’s essentially thinly sliced potatoes layered with a creamy mix of spinach and crumbly feta, baked until golden and bubbling. The name says it all, really: spinach for that bright, slightly earthy veggie vibe; feta for salty, tangy richness; and potatoes because, well, who can resist a fluffy, crispy potato lumberjack’s dream? This dish is versatile enough to feel like a side or a main, perfect for weekends when you want something delicious without a million steps. It’s like the less-fuss cousin of spanakopita, but with more tender, cozy potato goodness.
Why you’ll love this recipe?
What I love most about this spinach feta potato bake is how effortlessly it hits all the right notes. The flavor is this incredible marriage of creamy, salty, and fresh—feta’s crumbly saltiness plays so well against the soft potatoes and pops of spinach that keep it from feeling heavy. It’s almost like a little party for your taste buds that feels both indulgent and wholesome.
And really, it’s a breeze to make. I’ve had evenings where I’ve thrown this together in about half an hour, popped it in the oven, and gone to relax with a book or catch up on a TV show while it bakes. It’s perfect for busy nights where you want comfort food but don’t want to slave over the stove. Plus, all the main ingredients are super budget-friendly—potatoes and spinach are often on hand, and feta, even if you splurge a bit, lasts for a long time in the fridge.
Versatility is another huge win. Whether you serve it up as a hearty side for a roast chicken dinner, pack it into containers for quick lunches, or jazz it up with extras like caramelized onions or a sprinkle of fresh herbs, it always shines. If you love dishes like cheesy scalloped potatoes or spinach and cheese quiches, you’ll recognize some familiar comforts here, but it’s enough of a twist to keep things interesting. This has become one of those go-to recipes I recommend whenever friends are looking for something simple, tasty, and feel-good.
How do I make a Spinach Feta Potato Bake?
Quick Overview
This bake is all about layering and letting the oven do its magic. You start with thin slices of potato, toss them in a well-seasoned spinach and feta mixture, then layer everything up before baking until the top is golden and delightfully crispy. The technique is straightforward but makes a huge impact—the potatoes soak up all the flavor, the spinach adds a fresh green touch, and the feta gives just the right tang. Don’t be intimidated by layering—it’s actually quite forgiving and perfect for when you want something satisfying but not complicated.
Ingredients
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- 6 medium Yukon gold or red potatoes, thinly sliced (I love Yukon gold here because they’re buttery and hold up well)
- A good drizzle of olive oil to help crisp the edges
- Salt and pepper to taste
For the Spinach & Feta Filling:
- 5 cups fresh spinach, roughly chopped (or frozen, thawed, and squeezed dry – I’ve done both!)
- 1 cup crumbled feta cheese (look for good-quality feta for the best taste)
- 1 small onion, minced (optional but adds sweetness)
- 2 garlic cloves, minced
- 1/2 cup Greek yogurt or sour cream (for creaminess)
- Freshly ground black pepper and a pinch of nutmeg
For the Glaze:
- 1/4 cup extra virgin olive oil (or melted butter if you’re feeling decadent)
- 1 tablespoon lemon juice (brightens everything up)
- 1 teaspoon dried oregano or fresh thyme leaves
- Pinch of flaky sea salt for finishing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 375°F (190°C). I always use a medium-sized baking dish (around 9×9 inches) because it’s just the right size to get those edges crispy without drying the middle out. Lightly rub the inside with olive oil to stop things sticking and help that golden crust form. I like to line the bottom with parchment—just a little trick to help with clean-up, especially if your potatoes release extra moisture.
Step 2: Mix Dry Ingredients
While potatoes don’t need traditional “dry mix” blend, toss your sliced potatoes in a bowl with some sea salt, pepper, and a splash of olive oil. Make sure every slice is coated—it’s this simple seasoning that crisps up beautifully. If you’re adding dried herbs, this is the time to sprinkle them in so they toast as they bake.
Step 3: Mix Wet Ingredients
In a separate bowl, toss your chopped spinach with minced onion, garlic, and the Greek yogurt. The yogurt is my secret weapon—it keeps the filling creamy without making it too heavy. Then crumble in the feta cheese, add fresh pepper and that tiny pinch of nutmeg, which gives a mysterious warmth that’s easy to overlook but irreplaceable once it’s in.
Step 4: Combine
Get ready to build your bake! You’re creating layers, so don’t worry about mixing everything together just yet. This also keeps the potatoes from getting soggy before baking. Trust me, patience pays off here for that perfectly tender-yet-crisp texture.
Step 5: Prepare Filling
Make sure your spinach filling isn’t too watery—if you use frozen spinach, squeeze out as much liquid as you can. A wet filling is the enemy of crisp potatoes. If you want to jazz it up, a handful of chopped fresh dill or mint adds a fantastic brightness.
Step 6: Layer & Swirl
Start layering with a thin single layer of potatoes, then spoon over some spinach and feta mixture. Repeat until you use up all your ingredients, ending with a layer of potatoes on top. For a fun twist, use a spoon or butter knife to swirl some of the filling through the top layer for little pockets of cheesy spinach surprise as it bakes.
Step 7: Bake
Pop that dish into your preheated oven and bake uncovered for about 50-60 minutes, until the potatoes are tender through to the fork and the top is golden and crispy. I usually check with a fork around 45 minutes—if the potatoes feel too firm, give it a little longer. Every oven’s a bit different, so keep an eye on that beautifully bubbling edge.
Step 8: Cool & Glaze
Once it’s out of the oven, let it cool for at least 10 minutes—even though I’m impatient too, this short rest helps everything set so you get clean slices. Drizzle your glaze over the top while warm—the lemon and oregano in the olive oil cut through all that richness and make you want to dive back in immediately.
Step 9: Slice & Serve
Use a sharp knife for clean slices that hold together. Serve warm or at room temp, either way works. I like to garnish with a little fresh cracked pepper or a sprinkle of extra feta. This dish shines on its own, but it’s also wonderful alongside grilled chicken or a fresh salad.
What to Serve It With
For Breakfast: This spinach feta potato bake pairs beautifully with some strong black coffee or a creamy latte. Serve it with soft-boiled eggs and a handful of fresh tomatoes for a weekend brunch that feels special but is totally doable on a weekday morning.
For Brunch: Dress it up with a side of smoky cured meats like prosciutto or salami, and a citrusy, sparkling white wine or dry rosé. The flavors marry beautifully, making it a showstopper for guests.
As Dessert: I know this one’s savory, but if you want to round out a meal, a light lemon sorbet or a honey-soaked Greek yogurt with walnuts is perfect. It keeps the Mediterranean vibe going without feeling too heavy after the bake.
For Cozy Snacks: This bake shines as a casual comfort dish when you’re craving something warm and filling mid-afternoon. Pair it with a comforting cup of tea or a cold glass of sparkling water with a slice of lemon to wake up the palate.
My family has this tradition where this dish is the unofficial “comfort food” on chilly nights, and it never fails to bring smiles and second helpings. It’s the kind of recipe that feels like a warm blanket on a plate, perfect for both everyday and special moments.
Top Tips for Perfecting Your Spinach Feta Potato Bake
Potato Prep: Slice those potatoes as evenly as possible—about 1/8-inch works best for tender-but-sturdy texture. I use either a mandoline or a sharp knife and try to keep slices uniform so they cook evenly. If you want extra crispiness, soak them in cold water for 10-15 minutes to wash out some starch, then dry thoroughly before oiling.
Removing Excess Moisture: This is key with spinach—whether fresh or frozen, too much liquid means soggy potatoes. Fresh spinach should be well-chopped and gently sautéed to wilt, squeezing out excess moisture before mixing in feta and yogurt. Frozen spinach must be totally thawed and squeezed dry; I wrap it in a clean dish towel and twist it like your life depends on it.
Mixing Advice: When combining wet ingredients, don’t overdo it stirring the yogurt and feta—just fold enough to blend. Overmixing can make it watery. Similarly, layer potatoes and filling gently to preserve the texture contrast rather than mushing everything into one.
Swirl Customization: For a beautiful presentation, try using a butter knife to swirl some spinach-feta mixture into the top potato layer before baking—this gives lovely marbling and little puddles of flavor that burst in every bite.
Ingredient Swaps: I’ve swapped feta for tangy goat cheese once and loved the creamier texture but less saltiness—remember to adjust seasoning. You can also sneak kale or chard in place of spinach for different greens, but cook similarly beforehand. Dairy-free? Use a firm tofu crumble with a little lemon juice to mimic feta texture and tang.
Baking Tips: Center rack is best for even cooking, but I’ve shifted mine lower to brown the top quicker when I’m in a rush. Cover loosely with foil for the first 30 minutes to prevent over-browning if your oven runs hot. A simple fork test—should pierce through potatoes without resistance—tells you when it’s ready.
Glaze Variations: If you want to swap out the lemon-oregano drizzle, try a drizzle of browned butter with fresh rosemary or a light tahini sauce for a nutty twist. I sometimes sprinkle za’atar spices on top before serving for an extra herbal kick.
One thing I absolutely learned over years of making this is not to rush letting the bake rest before slicing—it’s tempting to cut too soon but trust me, the slices hold so much better and look prettier if you wait just that little bit.
Storing and Reheating Tips
Room Temperature: You can safely leave the bake out for a couple of hours if you’re serving it buffet-style or hosting guests. Cover loosely with foil or a clean cloth to keep the top from drying out.
Refrigerator Storage: Leftovers keep beautifully for about 3-4 days in an airtight container. I love reheating slices in a hot oven to bring back that crisp edge, but the microwave works in a pinch—just don’t overdo it or the potato gets gummy.
Freezer Instructions: This bake freezes surprisingly well! Cool completely, then wrap tightly in foil and cling film or place it in a freezer-safe dish. It’ll keep for up to 3 months. When ready, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.
Glaze Timing Advice: If you’re freezing or storing for a day, hold off on drizzling the glaze until just before serving to keep it fresh and flavorful. The lemony brightness is a nice “finish” and can lose punch if baked in or refrigerated on top too long.
Frequently Asked Questions
Final Thoughts
This spinach feta potato bake is the kind of recipe that turns ordinary potatoes into something truly unforgettable. Whether you’re craving comfort food, wanting a quick weeknight crowd-pleaser, or just looking for a new way to enjoy spinach and feta, this dish has your back. The flavors are layered and inviting, the textures balance perfectly between creamy and crispy, and the whole thing feels somehow both indulgent and wholesome at once. I love how adaptable it is and how it never fails to bring smiles around my table.
If you give it a try, I’d love to hear about your twists and tweaks—got a secret ingredient or a variant that blew your mind? Drop a comment below! Don’t forget, this recipe pairs beautifully with other Mediterranean-inspired dishes, so once you’ve conquered this one, why not explore sides like Greek lemon rice or a bright tomato cucumber salad? Happy baking and can’t wait to hear how yours turns out!
spinach feta potato
Ingredients
Main Ingredients
- 3 tablespoons butter room temperature, for baking dish
- 6 medium red potatoes washed, peeled, and sliced 1/8 inch thick, divided
- 10 ounces fresh spinach sautéed and drained
- 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 Fahrenheit.
- Rub a 13x9 inch baking dish with butter.
- Layer half of the potato slices in the baking dish, overlapping slightly.
- Spread the sautéed spinach evenly over the potatoes.
- Sprinkle the crumbled feta cheese over the spinach.
- Layer the remaining potato slices on top.
- In a bowl, whisk together heavy cream, eggs, salt, and pepper.
- Pour the cream mixture over the potato layers and cover the dish with foil.
- Bake covered for 40 minutes or until potatoes are tender when pierced.
- Remove foil and continue baking for 35 to 40 minutes until the top is golden brown.
- Let the gratin rest for 15 minutes before slicing and serving.
