This Spinach Casserole is easy to make and perfect for bright and sunny days! Sneak some extra veggies into your diet without having to eat a salad when you make this cheesy baked casserole. Baby spinach is accompanied by ripe cherry tomatoes in a satisfying mix of four different cheeses, herbs, and several other complimentary ingredients.
You can serve this classic spinach casserole is a variety of ways! Make it your appetizer, side dish, main course, or bring it with you to the neighborhood potluck. No matter how you choose to enjoy this supremely cheesy baked spinach casserole, you’re going to love it – and so is your body! There’s plenty of vitamins and minerals to be found in this casserole from both the spinach and the cherry tomatoes.
This is one of my all time favorite casseroles to bake during the warm spring and summer months. If you’re fortunate enough to have a garden in your backyard, this is an excellent way to use up your ripe tomatoes and/or spinach. Even if you don’t have a green thumb, head to your local farmer’s market or produce aisle to grab your tomatoes while they’re at their ripest! This freshly flavored casserole is at its best when you use the freshest veggies to make it.
The vegetables may be the stars of the show here, but they’re certainly not the only ingredients that are worthy of your attention. There are four – yes, four! – different cheeses that mix together to make each bite more satisfying than the last here. Cottage cheese, crumbled feta, shredded mozzarella, and grated romano cheese make this casserole so good, even your kids will forget about how much spinach they’re eating.
How to Make It
Have I mentioned that this is also one of the easiest homemade casseroles you’ll ever make?! This spinach bake is made with all hassle-free steps and yields perfect results every time.
Prepare the kitchen. Preheat oven to 375°F. Grease a 9 x 13” baking dish with cooking spray.
Cook the onions and spinach. Heat a large skillet over medium heat. Add olive oil and saute diced onions for about 2 minutes, until soft. Bring heat down to Low. Add spinach and saute just until wilted. You may have to add spinach in batches, a couple handfuls at a time. Remove from heat and set aside.
Create the filling. In a large bowl, whisk together flour, baking powder, and salt. Beat in cottage cheese and eggs. Stir in the butter. Next, add the spinach mixture, herbs, feta and mozzarella cheeses. Stir just until combined. Fold in the cherry tomatoes.
Pour and top. Pour mixture into the prepared baking dish. Top with romano cheese.
Bake, then enjoy! Bake in preheated oven for 40 – 45 minutes, until set and beginning to brown on top.
How to Store Spinach Casserole
Leftovers? Yes, please! You can store your leftover spinach casserole in an airtight food storage container in the fridge for up to 3 days. Just make sure it’s fully cooled to room temp before storing it so it doesn’t create any condensation in the container.
Substitutions to Try
- You can use one 10 ounce package of frozen chopped spinach instead of fresh. Thaw it first, then add as directed in the directions. You’ll only need to cook it for about one minute.
- If you don’t have enough spinach on hand, use any leafy green that can be cooked (kale, arugula, swiss chard, etc.)
- Make it gluten-free by using your favorite gluten-free flour substitute in place of the all-purpose flour.
- Cheeses – use parmesan in place of the romano; Feta is really key to the flavor profile here, but use any shredded/crumbled cheeses equaling 1 ½ cups in volume in place of the feta and mozzarella.
- You can use olive oil in place of the butter.
- If you don’t have dill and/or oregano, use any of your favorite herbs.
- Sliced/chopped roasted red peppers instead of cherry tomatoes would be delicious! Or use any veggies you may need to use up. Just chop them up and fold into batter.
Head to your next potluck with a delicious homemade casserole in tow!
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Get the Recipe: Spinach Casserole
- 10 ounces baby spinach
- 1 tablespoon olive oil
- 4 green onions, diced
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoon salt
- 1 cup cottage cheese
- 2 eggs
- ¼ cup butter, melted
- 2 tablespoon fresh dill, chopped
- 1 tablespoon dried oregano
- 1 cup crumbled feta
- ½ cup shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- 3 tablespoon romano cheese, grated
- baking dish
- Preheat oven to 375°F. Grease a 9 x 13” baking dish with cooking spray.
- Heat a large skillet over medium heat. Add olive oil and saute diced onions for about 2 minutes, until soft. Bring heat down to Low.
- Add spinach and saute just until wilted. You may have to add spinach in batches, a couple handfuls at a time. Remove from heat and set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Beat in cottage cheese and eggs. Stir in the butter. Next, add the spinach mixture, herbs, feta and mozzarella cheeses. Stir just until combined. Fold in the cherry tomatoes.
- Pour mixture into the prepared baking dish. Top with romano cheese.
- Bake in preheated oven for 40 – 45 minutes, until set and beginning to brown on top.