Spinach Potato and Feta Bake
Savor the perfect balance of comfort and nutrition with this Spinach Potato and Feta Bake, a hearty and satisfying dish that's ideal for any time of day. Featuring tender layers of parboiled potatoes, vibrant wilted spinach, and tangy crumbles of feta cheese, this baked casserole is elevated by a creamy egg and milk mixture infused with garlic and a hint of nutmeg. With its golden-brown crust and optional Parmesan topping, this vegetarian delight is as visually appealing as it is delicious. Easy to prepare in just an hour, it’s perfect for a cozy family dinner or meal prep for the week. Packed with wholesome ingredients and baked to perfection, this recipe is a flavorful way to enjoy simple, fresh ingredients in a comforting form.
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Recipe Information
Ingredients
- 4 medium (about 600g) Potatoes
- 300 grams Fresh spinach
- 200 grams Feta cheese
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 3 large Eggs
- 150 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 50 grams Parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 180°C (356°F) and grease a medium-sized baking dish with a little olive oil or butter.
Peel the potatoes and slice them thinly, about 2-3 mm thick. Parboil the potato slices in salted boiling water for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
While the potatoes are boiling, rinse the spinach thoroughly and cook it in a large pan over medium heat until wilted (2-3 minutes). Remove from heat and press out excess water using a spoon or clean kitchen towel. Chop the spinach roughly.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using).
Peel and finely mince the garlic cloves. In a small pan, heat the olive oil over medium heat, sauté the garlic until fragrant (about 1 minute), and add to the egg mixture.
Layer half of the potatoes in the greased baking dish, overlapping them slightly. Spread half of the chopped spinach over the potatoes, then crumble half of the feta cheese on top.
Repeat the layering with the remaining potatoes, spinach, and feta cheese.
Pour the egg mixture evenly over the layered ingredients, ensuring it fills all the gaps. If using Parmesan cheese, sprinkle it evenly over the top.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the egg mixture is set.
Remove from the oven and let it rest for 5-10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
3611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 6144 mg | 267% | |
| Total Carbohydrate | 540.1 g | 196% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 36.7 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2478 mg | 191% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 13495 mg | 287% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
