There’s something incredibly comforting about a warm, savory casserole that combines creamy potatoes with vibrant greens and rich cheese. This Greek-inspired spanakopita casserole offers a delicious twist on the traditional dish, blending mashed potatoes, spinach, and feta into a satisfying meal that’s perfect for dinner or as a hearty brunch option. The layer of potato at the bottom gives a wonderful texture, while the eggs and Greek yogurt create a light, fluffy top that’s perfectly golden brown when baked. This recipe is not only simple but also a great way to use up leftover steam vegetables or potatoes.
Why You’ll Love This Recipe
- Wholesome Ingredients: Packed with potassium-rich potatoes, fresh greens, and nutrient-dense yogurt.
- Easy Preparation: Most of the work is hands-off, allowing you to prep other ingredients or relax.
- Flexibility: Perfect for any time of day—breakfast, lunch, or dinner!
- Feeding a Crowd: This recipe easily scales to feed a larger group if you’re entertaining.
- Kid-Friendly: The creamy texture and cheesy flavor are sure to please picky eaters.
Ingredients
- 2.2 lbs (1 kg) boiled potatoes, mashed
- 3 tablespoons (45 ml) olive oil, plus more for greasing
- ½ cup (50 g) breadcrumbs
- 1 leek, sliced into rings
- 2 tablespoons (30 ml) cooking oil
- 4.4 oz (125 g) fresh spinach
- 5.3 oz (150 g) feta cheese, crumbled
- ¼ cup (15 g) fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
- 5.3 oz (150 g) Greek yogurt
- 6 large eggs
- 3.5 oz (100 g) grated Parmigiano Reggiano
Ingredient Notes
Using fresh spinach gives this dish a bright color and taste. If you can’t find fresh, frozen spinach can work too, but be sure to thaw and drain it well to avoid excess moisture. The leeks provide a mild, sweet onion flavor, and feta adds a salty creaminess, so don’t skip it. If you need a substitute, crumbled goat cheese works beautifully too.
Kitchen Tools Needed
- Large mixing bowls
- Whisk
- Baking dish (30 cm / 12-inch)
- Pan for sautéing
- Potato masher or ricer
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C).
- Mash the boiled potatoes until smooth and creamy. If you want them extra fluffy, consider using a ricer.
- Lightly grease a 12-inch baking dish with olive oil. Spread the potato puree evenly in the dish and drizzle with a bit more olive oil. Sprinkle breadcrumbs over the top and bake for about 10 minutes, just until it begins to set.
- In a pan, heat the cooking oil over medium heat. Sauté the sliced leek until soft, around 5 minutes. Add the spinach and cook for an additional 2-3 minutes until wilted.
- Transfer the leek and spinach mixture to a bowl. Stir in crumbled feta, chopped parsley, salt, and pepper to taste.
- In another bowl, whisk together the Greek yogurt, eggs, and a pinch of salt and pepper until smooth.
- Remove the pre-baked potato layer from the oven. Spread the spinach-feta mixture over the potato base. Pour the egg-yogurt mixture over the top and sprinkle with grated Parmigiano Reggiano.
- Return to the oven and bake for another 30 minutes until the top is golden brown and set. You may want to cover it with foil during the last 10 minutes if it browns too quickly.
- Let it cool slightly before cutting into pieces. Serve warm and enjoy!
Pro Tips
- For added flavor, mix in some chopped sun-dried tomatoes or olives with the spinach mixture.
- Using fresh herbs really brightens the dish; try adding dill or mint for an authentic Greek touch.
- Allow the casserole to cool for a few minutes before cutting, as this will help it hold its shape better.
Common Mistakes
- Skipping the salting stage can make the final dish bland. Always taste and adjust seasoning.
- Don’t overcrowd the sauté pan; cook the leeks and spinach in batches if needed to ensure they sauté rather than steam.
- Be cautious not to over-mix the egg and yogurt mixture; combining just until smooth will yield the best texture.
Variations
- Cheesy Spinach: Add more cheese, such as mozzarella or ricotta, for a creamier texture.
- Herbaceous Twist: Incorporate fresh basil or oregano into the filling for more flavor depth.
- Meat Lover’s Delight: Mix in some cooked ground lamb or chicken for a heartier version.
- Vegetable Medley: Swap in other leafy greens like kale or Swiss chard.
Serving Suggestions
Serve this casserole with a light salad on the side, perhaps a Greek salad with tomatoes, cucumbers, olives, and a simple vinaigrette. For a more substantial meal, pair it with roasted vegetables or a side of tzatziki sauce.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day!
Reheating Tips
To reheat, simply warm individual portions in the microwave or cover the entire dish with foil and bake it at 350°F (175°C) for about 15-20 minutes until heated through.
Nutrition Estimate
Estimated per serving (1/8 of the casserole):
Calories: 300
Protein: 12g
Carbohydrates: 25g
Fat: 18g
Recipe Summary
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Cuisine: Greek
Course: Main Dish
Calories: 300
Frequently Asked Questions
Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes work well too!
Is this dish freezer-friendly?
Yes, you can freeze it before baking. Just thaw in the fridge overnight before cooking.
Can I make it ahead of time?
Absolutely! Prepare the filling and store it separately from the potatoes, then assemble and bake when you’re ready to serve.
What can I serve on the side?
A simple green salad, roasted vegetables, or a side of tzatziki sauce complement this dish nicely.
Can I make this vegetarian?
It’s already vegetarian-friendly, but to add more protein, consider serving it with a side of lentils or chickpeas.
This spanakopita casserole is a delightful addition to any meal, bringing together flavors and textures that everyone will enjoy. Whether you’re making it for a family dinner or a casual gathering, it’s sure to impress!
Spanakopita Casserole
A comforting Greek-inspired casserole that combines creamy mashed potatoes, vibrant spinach, and rich feta cheese, perfect for dinner or brunch.
For the base
- 2.2 lbs boiled potatoes, mashed (Use Yukon Gold or red potatoes if desired.)
- 3 tablespoons olive oil (Plus more for greasing the baking dish.)
- ½ cup breadcrumbs
For the filling
- 1 leek, sliced into rings (Provides a mild onion flavor.)
- 2 tablespoons cooking oil (For sautéing.)
- 4.4 oz fresh spinach (Using fresh provides bright color and taste.)
- 5.3 oz feta cheese, crumbled (Can substitute with crumbled goat cheese.)
- ¼ cup fresh parsley, chopped
For the topping
- 5.3 oz Greek yogurt
- 6 large eggs
- 3.5 oz grated Parmigiano Reggiano
Preparation
- Preheat your oven to 350°F (180°C).
- Mash the boiled potatoes until smooth and creamy.
- Lightly grease a 12-inch baking dish with olive oil. Spread the potato puree evenly in the dish and drizzle with a bit more olive oil. Sprinkle breadcrumbs over the top and bake for about 10 minutes, just until it begins to set.
Sautéing
- In a pan, heat the cooking oil over medium heat. Sauté the sliced leek until soft, around 5 minutes.
- Add the spinach and cook for an additional 2-3 minutes until wilted.
Mixing
- Transfer the leek and spinach mixture to a bowl. Stir in crumbled feta, chopped parsley, salt, and pepper to taste.
- In another bowl, whisk together the Greek yogurt, eggs, and a pinch of salt and pepper until smooth.
Assembly and Baking
- Remove the pre-baked potato layer from the oven. Spread the spinach-feta mixture over the potato base.
- Pour the egg-yogurt mixture over the top and sprinkle with grated Parmigiano Reggiano.
- Return to the oven and bake for another 30 minutes until the top is golden brown and set. Cover with foil during the last 10 minutes if it browns too quickly.
- Let it cool slightly before cutting into pieces. Serve warm and enjoy!
For added flavor, mix in some chopped sun-dried tomatoes or olives. Fresh herbs can enhance the dish; try adding dill or mint for an authentic Greek touch.
