Spanakopita Casserole Recipe

In our home, weeknight dinners need to be three things: delicious, relatively easy to prepare, and something that the whole family will actually eat without complaint. Finding that perfect trifecta can sometimes feel like searching for a culinary unicorn. That’s why discovering this Spanakopita Casserole recipe felt like striking gold. It’s all the glorious, flaky, cheesy goodness of traditional spanakopita, but reimagined in an incredibly convenient and crowd-pleasing casserole format. Forget painstakingly layering delicate phyllo dough – this version streamlines the process without sacrificing any of the authentic Greek flavors we crave. From the first bite, we were hooked. The creamy spinach and feta filling, nestled between layers of perfectly golden, buttery crust, is simply irresistible. Even my notoriously picky eaters devoured it, asking for seconds and thirds. This Spanakopita Casserole has become a regular in our rotation, and I have a feeling it’s about to become a staple in yours too. Get ready to experience the magic of Greece right in your own kitchen!

Ingredients

This Spanakopita Casserole recipe utilizes readily available ingredients, making it a breeze to put together any night of the week. The key to its incredible flavor lies in the combination of fresh spinach, creamy feta, and aromatic herbs, all brought together in a comforting casserole. Here’s everything you’ll need to create this family-favorite dish:

• For the Filling:
  • 2 tablespoons olive oil – Extra virgin olive oil is recommended for the best flavor and health benefits.
  • 1 large onion, finely chopped – Yellow or white onion will work well; shallots can also be used for a milder flavor.
  • 2 cloves garlic, minced – Freshly minced garlic is always preferred for a more robust aroma.
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry – Make sure to thoroughly squeeze out excess moisture to prevent a watery casserole. Fresh spinach can be substituted, you’ll need about 1 pound, wilted and chopped.
  • 1 (15-ounce) container ricotta cheese – Whole milk ricotta will provide a richer, creamier texture. Part-skim ricotta can be used for a lighter option.
  • 8 ounces feta cheese, crumbled – Use block feta packed in brine for the best flavor and texture. Avoid pre-crumbled feta, which can be dry.
  • 2 large eggs, lightly beaten – Eggs bind the filling ingredients together and add richness.
  • 1/4 cup chopped fresh dill – Fresh dill is essential for the authentic spanakopita flavor.
  • 1/4 cup chopped fresh parsley – Flat-leaf parsley is recommended for its flavor and texture.
  • 1/4 teaspoon ground nutmeg – Nutmeg adds a warm, subtle spice that complements the spinach and cheese.
  • Salt and black pepper to taste – Season generously to enhance the flavors of the filling.
• For the Crust:
  • 1 box (14.1 ounces) refrigerated pie crusts (2 crusts) – Using pre-made pie crusts significantly simplifies the recipe. You can also use puff pastry for a flakier crust, or even phyllo dough for a more traditional, albeit slightly more time-consuming, approach.
  • 2 tablespoons butter, melted – Melted butter brushed over the crust adds flavor and promotes browning.
  • 1 tablespoon olive oil (optional, for brushing) – Olive oil can be used in addition to or instead of butter for brushing the crust.
  • Sesame seeds or everything bagel seasoning (optional, for topping) – These add a visual appeal and extra flavor to the crust.

Ingredient Notes and Substitutions:

• Spinach: While frozen spinach is convenient, fresh spinach can be used. You’ll need about 1 pound of fresh spinach. Sauté it until wilted, then chop and squeeze out excess moisture before using in the recipe.
• Cheese: For a richer flavor, consider using a blend of cheeses. A little Parmesan cheese or Pecorino Romano can add a salty, umami depth. If you prefer a less salty dish, use a milder feta or rinse it briefly under cold water before crumbling.
• Herbs: Fresh herbs are crucial for the authentic spanakopita taste. If you don’t have fresh dill and parsley, you can use dried, but reduce the amount to about 1 teaspoon each, as dried herbs are more concentrated in flavor.
• Crust: Feel free to experiment with different crust options. Puff pastry will create a very flaky and buttery top. Phyllo dough, while more work, will give you a more traditional spanakopita texture. For a gluten-free option, use a gluten-free pie crust or consider a crustless version.

By using quality ingredients and following the recipe, you’ll be well on your way to creating a Spanakopita Casserole that will impress your family and friends.

Instructions

Creating this Spanakopita Casserole is surprisingly straightforward, even for beginner cooks. The steps are simple and the result is a flavorful and impressive dish. Follow these easy-to-understand instructions to bring this Greek delight to your table:

Step 1: Prepare the Spinach Filling

1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes, or until softened and translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
2. Incorporate Spinach: Add the thawed and squeezed dry spinach to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach is heated through and any remaining moisture has evaporated. Remove the skillet from the heat and set aside to cool slightly.
3. Combine Cheese and Herbs: In a large mixing bowl, combine ricotta cheese, crumbled feta cheese, lightly beaten eggs, chopped fresh dill, chopped fresh parsley, and ground nutmeg. Season generously with salt and black pepper to taste. Remember that feta cheese is already salty, so taste the mixture before adding too much additional salt.
4. Mix Filling Components: Add the sautéed spinach and onion mixture to the cheese mixture. Stir well to combine all ingredients thoroughly. Ensure the spinach is evenly distributed throughout the cheese mixture.

Step 2: Assemble the Casserole

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil.
2. Layer Bottom Crust: Unroll one pie crust and carefully place it in the bottom of the prepared baking dish. Gently press the crust into the corners and up the sides of the dish. Trim any excess crust hanging over the edges.
3. Add Spinach Filling: Pour the prepared spinach and cheese filling evenly over the bottom crust in the baking dish. Spread it out to create a smooth and even layer.
4. Top with Second Crust: Unroll the second pie crust and carefully place it over the spinach filling. Trim any excess crust, leaving about a 1/2-inch overhang. Crimp the edges of the top and bottom crusts together to seal the casserole. You can use a fork to create a decorative crimped edge.
5. Prepare the Top Crust (Optional): In a small bowl, melt butter. Brush the top crust with melted butter (or olive oil). If desired, sprinkle sesame seeds or everything bagel seasoning evenly over the top crust for added flavor and visual appeal.
6. Vent the Crust: Cut a few slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy and ensure it bakes evenly.

Step 3: Bake the Spanakopita Casserole

1. Bake: Place the assembled Spanakopita Casserole in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and the filling is heated through and bubbly around the edges. The internal temperature should reach 165°F (74°C).
2. Cool Slightly and Serve: Once baked, remove the casserole from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut and serve.

Tips for Success:

• Squeeze Spinach Thoroughly: This is crucial! Excess moisture in the spinach will result in a watery casserole. Use your hands or a clean kitchen towel to squeeze out as much water as possible after thawing.
• Don’t Overfill: Avoid overfilling the casserole, as this can make it difficult to seal the crusts properly and may cause the filling to spill out during baking.
• Golden Brown Crust: Bake until the crust is a beautiful golden brown. This indicates that the casserole is cooked through and the crust is perfectly crispy.
• Cool Before Cutting: Resist the urge to cut into the casserole immediately after it comes out of the oven. Allowing it to cool slightly will make it easier to slice and serve neatly.

Following these detailed instructions will guide you to create a delicious and satisfying Spanakopita Casserole that your family will love. Enjoy the process and the wonderful aromas that will fill your kitchen!

Nutrition Facts

Understanding the nutritional content of your meals can be helpful for making informed dietary choices. While the exact nutrition facts can vary based on specific ingredient brands and portion sizes, here’s an estimated nutritional breakdown for a serving of Spanakopita Casserole.

Servings: This recipe is typically cut into 9 servings (based on a 9×13 inch baking dish). You can adjust the serving size by cutting smaller or larger pieces.

Approximate Nutrition Facts Per Serving (Estimated):

• Calories: 350-450 calories
• Protein: 15-20 grams
• Fat: 25-35 grams
  • Saturated Fat: 10-15 grams
  • Unsaturated Fat: 15-20 grams
• Cholesterol: 100-150 mg
• Sodium: 500-700 mg (Varies greatly depending on feta cheese and added salt)
• Carbohydrates: 20-30 grams
  • Fiber: 2-3 grams
  • Sugar: 3-5 grams

Important Notes:

• Estimates: These are estimates and can vary. For the most accurate nutritional information, use a nutrition calculator app or website and input the specific brands and quantities of ingredients you use.
• Feta Cheese: The sodium content can be significantly impacted by the type of feta cheese used. Feta packed in brine tends to be higher in sodium. Rinsing feta before use can help reduce sodium content.
• Portion Control: Be mindful of portion sizes, as the calorie and fat content can add up quickly. Enjoy in moderation as part of a balanced diet.
• Healthy Swaps: To make this casserole slightly healthier, consider using part-skim ricotta, reducing the amount of butter or oil, and increasing the proportion of spinach. You could also incorporate whole wheat pie crust for added fiber.

This Spanakopita Casserole, while a delicious comfort food, is also relatively nutrient-dense, providing a good source of protein and some vitamins and minerals from the spinach and cheese. Enjoy it as a satisfying and flavorful meal while being mindful of portion sizes and your overall dietary needs.

Preparation Time

Knowing the preparation and cooking times helps you plan your meal effectively, especially on busy weeknights. This Spanakopita Casserole is relatively quick to assemble, making it a great option for a satisfying and flavorful dinner without spending hours in the kitchen.

Total Time: Approximately 1 hour

Breakdown:

• Prep Time: 20-25 minutes
  • This includes time for chopping onions and garlic, thawing and squeezing spinach, preparing the cheese filling, and assembling the casserole.
• Cook Time: 30-40 minutes
  • This is the time required for baking the casserole in the oven until the crust is golden brown and the filling is heated through.
• Cooling Time: 10-15 minutes
  • It’s recommended to let the casserole cool slightly before slicing and serving to allow the filling to set.

Time-Saving Tips:

• Pre-Chopped Vegetables: Use pre-chopped onions and garlic to save a few minutes of prep time.
• Thaw Spinach in Advance: Thaw the frozen spinach in the refrigerator overnight or in the microwave to speed up the process.
• Assemble Ahead of Time: You can assemble the casserole a few hours in advance and store it covered in the refrigerator until ready to bake. This is a great option for meal prepping or when you need to get dinner started earlier in the day. If refrigerating before baking, you may need to add a few extra minutes to the baking time to ensure it’s heated through.

With a total preparation time of around an hour, including baking and cooling, this Spanakopita Casserole is a manageable and rewarding dish to make even on a weeknight. The hands-on prep time is relatively short, allowing you to focus on other tasks while the casserole bakes in the oven.

How to Serve Spanakopita Casserole

Spanakopita Casserole is a versatile dish that can be served in various ways, making it perfect for different occasions and meals. Its rich flavors and satisfying texture make it a wonderful main course or a delightful side dish. Here are some serving suggestions to elevate your Spanakopita Casserole experience:

As a Main Course:

• Greek Salad: Serve alongside a classic Greek salad with crisp lettuce, tomatoes, cucumbers, olives, feta cheese, and a tangy vinaigrette. The freshness of the salad complements the richness of the casserole beautifully.
• Lemon Roasted Chicken or Fish: Pair with lemon roasted chicken or grilled fish for a complete and balanced meal. The lemon flavors will harmonize nicely with the Greek flavors of the spanakopita.
• Tzatziki Sauce: Offer a side of homemade or store-bought tzatziki sauce for dipping or drizzling over the casserole. The cool, creamy yogurt sauce provides a refreshing contrast to the warm, cheesy casserole.
• Roasted Vegetables: Serve with a side of roasted vegetables like asparagus, bell peppers, zucchini, or broccoli. The roasted vegetables add color, nutrients, and textural variety to the meal.

As a Side Dish:

• Buffet Style: Include Spanakopita Casserole as part of a larger Mediterranean or Greek-themed buffet. It pairs well with other Greek dishes like dolmades (stuffed grape leaves), hummus, pita bread, and olives.
• Potlucks and Gatherings: This casserole is perfect for potlucks, picnics, and casual gatherings. It travels well and can be served warm or at room temperature.
• Brunch or Lunch: Serve smaller portions of Spanakopita Casserole as part of a brunch or lunch spread. It’s a satisfying and flavorful option that’s a step up from typical brunch fare.

Serving Temperature and Presentation:

• Warm: Spanakopita Casserole is best served warm, fresh out of the oven or reheated. The crust is crispiest when served warm.
• Room Temperature: It can also be enjoyed at room temperature, especially for picnics or potlucks. The flavors still hold up well even when cooled down.
• Garnish: Garnish with a sprig of fresh dill or parsley before serving for a touch of visual appeal. A sprinkle of extra crumbled feta on top is also a nice addition.
• Slicing: Cut the casserole into squares or rectangles for serving. Use a sharp knife and cut cleanly for neat slices.

No matter how you choose to serve it, Spanakopita Casserole is sure to be a hit. Its delicious flavors and comforting texture make it a crowd-pleasing dish for any occasion.

Additional Tips for Perfect Spanakopita Casserole

To ensure your Spanakopita Casserole turns out perfectly every time, here are five helpful tips to keep in mind:

1. Quality Feta is Key: Don’t skimp on the feta cheese! Use block feta packed in brine for the best flavor and texture. Avoid pre-crumbled feta, as it tends to be drier and less flavorful. Good quality feta will make a noticeable difference in the overall taste of the casserole.
2. Don’t Overwork the Crust: When handling the pie crusts, work quickly and gently. Overworking the dough can make it tough and less flaky. Handle the crusts just enough to get them into the baking dish and crimp the edges.
3. Taste and Adjust Seasoning: Before pouring the filling into the crust, taste it and adjust the seasoning as needed. Feta cheese is salty, so be mindful of the salt level. You may need to add more black pepper, nutmeg, or even a pinch of red pepper flakes for a subtle kick. Tasting and adjusting ensures the flavors are perfectly balanced to your preference.
4. Prevent Soggy Bottom Crust: To help prevent a soggy bottom crust, you can blind bake the bottom crust for about 10 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10 minutes, then remove the weights and parchment and continue with the recipe. This step is optional but can be helpful for extra crispy crust lovers.
5. Leftovers Reheat Beautifully: Spanakopita Casserole reheats wonderfully, making it perfect for meal prepping or enjoying leftovers. Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. The crust might lose a little of its crispness upon reheating, but the flavor will still be fantastic.

By following these additional tips, you’ll be well-equipped to create a Spanakopita Casserole that is not only delicious but also perfectly textured and full of flavor. These small details can make a big difference in the final result!

Frequently Asked Questions (FAQ) about Spanakopita Casserole

Have questions about making Spanakopita Casserole? Here are answers to some common questions to help you confidently create this delicious dish:

Q1: Can I use fresh spinach instead of frozen?

A: Yes, absolutely! Fresh spinach can be used as a substitute for frozen spinach. You will need approximately 1 pound of fresh spinach. Wash the spinach thoroughly, and then sauté it in a skillet with a little olive oil until it wilts down significantly. Once wilted, chop the spinach and, most importantly, squeeze out as much excess moisture as possible before adding it to the cheese mixture. Frozen spinach is often preferred for its convenience and because it’s already partially cooked and condensed, but fresh spinach will work beautifully as well.

Q2: Can I make Spanakopita Casserole ahead of time?

A: Yes, you can definitely prepare Spanakopita Casserole ahead of time. You can assemble the entire casserole and store it, unbaked, in the refrigerator for up to 24 hours. When you are ready to bake, simply remove it from the refrigerator and bake as directed, adding a few extra minutes to the baking time if necessary to ensure it’s heated through, especially if it was thoroughly chilled. Alternatively, you can bake the casserole completely and then reheat it later. Baked casserole can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.

Q3: Can I freeze Spanakopita Casserole?

A: Yes, Spanakopita Casserole can be frozen, although the texture of the crust might change slightly upon thawing and reheating. For best results, freeze the casserole after baking and cooling completely. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. To reheat from frozen, thaw it in the refrigerator overnight, or bake it directly from frozen in a preheated oven at 350°F (175°C) until heated through, which may take longer than the original baking time.

Q4: I don’t have ricotta cheese. Can I substitute something else?

A: While ricotta cheese contributes to the creamy texture of the filling, you can substitute it if needed. Good alternatives include cottage cheese (small curd, drained well), cream cheese (softened), or even Greek yogurt (though this will result in a slightly tangier and less rich filling). If using cottage cheese, you may want to blend it briefly to achieve a smoother texture similar to ricotta. Keep in mind that substitutions may slightly alter the overall flavor and texture of the casserole, but these options can work in a pinch.

Q5: My Spanakopita Casserole is watery. What did I do wrong?

A: The most common reason for a watery Spanakopita Casserole is excess moisture in the spinach. It is absolutely crucial to squeeze out as much water as possible from the thawed frozen spinach (or wilted fresh spinach). Even after squeezing, some spinach can still retain moisture. Another potential culprit could be not sautéing the spinach and onions long enough to evaporate excess liquid. Make sure to cook the spinach mixture in the skillet until any visible liquid has evaporated before combining it with the cheese mixture. Thoroughly squeezing the spinach and properly sautéing the filling ingredients are key steps to prevent a watery casserole.

We hope these FAQs are helpful! If you have any other questions, feel free to ask. Enjoy making and savoring your delicious Spanakopita Casserole!

Print