For an extra layer of flavor, consider adding a sprinkle of dried oregano to the spinach mixture. If you prefer a creamier casserole, substitute half of the water with milk or cream. This casserole is excellent served as a side dish or as a light vegetarian main course. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. Feel free to experiment with other herbs, such as dill or parsley, in place of or in addition to the mint. To make this recipe vegan, substitute the feta cheese with a plant-based alternative and the egg with 2 tablespoons of cornstarch mixed with 2 tablespoons of water.
Greek Feta and Spinach Potato Casserole
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS19
Transport your taste buds to the sun-kissed shores of Greece with this vibrant casserole. Creamy potatoes meld with the salty tang of feta, earthy spinach, and a refreshing hint of mint, creating a dish that's both comforting and exhilarating.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol56 mg
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Fiber5 g
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Protein11 g
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Saturated Fat6 g
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Sodium633 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Potatoes: Place the potatoes in a large pot and cover with generously salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are just barely tender when pierced with a fork, about 15 minutes. Drain the potatoes thoroughly and allow them to cool to room temperature. (5 minutes)
02
StepSauté the Spinach & Create the Base: While the potatoes are cooling, place the spinach in a dry saucepan over medium-high heat. Wilt the spinach, turning constantly with tongs to prevent burning, for 1 to 2 minutes, until just softened. Transfer the wilted spinach to a blender or food processor. Add the water, olive oil, garlic, green onions, lemon zest, salt, pepper, cayenne pepper (if using), egg, half of the crumbled feta cheese, and chopped mint leaves. Puree the mixture until smooth and well combined. (5 minutes)
03
StepPreheat the Oven: Preheat your oven to 400 degrees F (200 degrees C). (2 minutes)
04
StepAssemble the Casserole: Slice the cooled potatoes into 1/4-inch thick rounds. Place the potato slices in a large bowl. Pour the spinach and feta mixture over the sliced potatoes and toss gently but thoroughly to ensure each potato slice is evenly coated. Transfer the potato mixture to a shallow baking dish (approximately 9x13 inches). Spread the mixture evenly and smooth the top. Sprinkle the remaining crumbled feta cheese evenly over the top of the casserole. (10 minutes)
05
StepBake the Casserole: Bake in the preheated oven on the center rack until the edges of the feta cheese begin to turn golden brown and the casserole is heated through and bubbly, approximately 35 to 45 minutes. (40 minutes)
06
StepRest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the casserole to set slightly and the flavors to meld together even further. (10 minutes)
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Myrna Vonrueden
Jun 23, 2025This is the best potato casserole I've ever had! The Greek flavors are amazing.
Aurelie Torphy
Jun 20, 2025I was looking for a new way to use up my garden spinach, and this casserole was perfect. It's so flavorful and easy to make.
Darian Crona
Jun 20, 2025This recipe is a game-changer! The feta and spinach combination is genius. My family devoured it!
Dora Ondricka
May 23, 2025The mint adds such a unique and refreshing twist to this potato casserole. I'll definitely be making this again!
Troy Bogan
May 12, 2025I made this for a potluck, and everyone raved about it. It's a crowd-pleaser for sure!
Gregg Becker
Apr 29, 2025I added a pinch of red pepper flakes for a little extra heat, and it was delicious!