If you’re looking for a low-carb, comforting dish that comes together quickly yet feels special, this Keto Spinach and Feta Casserole Recipe is a total winner. Perfect for busy weeknights or as a make-ahead brunch option, it boasts a creamy, savory blend of spinach and tangy feta that’s hard to resist. Whether you’re deep into keto or just wanting a tasty veggie-forward bake, this casserole fills that cozy, satisfying spot like few dishes can.
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Why You’ll Love This Keto Spinach and Feta Casserole Recipe
I’ve made this casserole countless times, and what keeps me coming back is how it nails the balance between creamy richness and fresh, leafy brightness. The contrast in textures and flavors means it never feels one-note—and that's a big deal for keto meals, which can sometimes lean heavy on just cheese and fat.
- Texture you want: Silky eggs combined with tender spinach and a golden, slightly crisp top
- Flavor that pops: The tangy feta cuts through the creaminess for a lovely savory zip
- Everyday ingredients: No weird keto-only products here—just staples you’ll often have on hand
- Works for any night: Easy enough for weeknights but elegant enough for company or meal prep
Ingredient Spotlight
Getting the ingredients right is key to a killer Keto Spinach and Feta Casserole Recipe. Choosing fresh, well-drained spinach and a good-quality feta really lifts the dish, while the balance between different cheeses creates the perfect melty, golden crust.
- Fresh spinach: I prefer fresh spinach for its lighter texture and vibrant flavor, but frozen works well if you press out excess water.
- Feta cheese: Use a quality crumbly feta; avoid overly processed blocks as you want that nice tang.
- Heavy cream: It adds luxurious creaminess—whole milk won’t quite do the trick here.
Seasonality & Sourcing
Fresh spinach shines in spring and fall, but frozen spinach is a perfectly good year-round backup if you drain it well. Look for feta made from sheep’s milk for the best tang. If you’re shopping keto-friendly, grab heavy cream near the dairy section and stick to Parmesan wedges where possible — pre-grated is fine but fresh-grated amps flavor. Shopping smarter means your Keto Spinach and Feta Casserole Recipe ingredient list stays cozy on the wallet too.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C)—it’s important to have your oven completely heated before baking so the casserole sets evenly. While the oven warms, chop your fresh spinach roughly (or thaw and thoroughly drain frozen spinach to avoid watery casserole). Don’t skip the draining step as excess moisture can make your casserole soggy instead of beautifully set.
Step 2 — Cook & Build Flavor
In a large bowl, whisk together the eggs, heavy cream, garlic, oregano, salt, and pepper until smooth and combined. Stir in your chopped spinach and crumbled feta, along with half the mozzarella cheese. Pour this mixture into a greased 9×9-inch baking dish, then sprinkle the remaining mozzarella and Parmesan evenly on top. Bake for 30 to 35 minutes, checking that the casserole is set and the top is a toasty golden brown—if it’s wobbling, it needs a bit longer, but watch closely so it doesn’t dry out.
Step 3 — Finish & Rest
Once out of the oven, let your Keto Spinach and Feta Casserole Recipe cool for at least 5 minutes. This resting time helps the custard finish setting and makes slicing easier without it falling apart. You’ll notice the aromas deepen too—warm garlic and oaky oregano blend beautifully with the tangy cheese as the casserole rests. Serving warm is best to enjoy that silky, creamy texture.
Troubleshooting Keto Spinach and Feta Casserole Recipe
If your casserole turns out too dry, you might be overbaking or using low-fat dairy—stick with heavy cream and watch the timer closely. If it seems bland, a pinch more salt or fresh pepper can elevate the flavors instantly. For a soggy texture, ensure all water is squeezed out of spinach before mixing and avoid overcrowding the baking dish to allow even cooking.
Pro Tips
Trust me, mastering this Keto Spinach and Feta Casserole Recipe takes just a few mindful tweaks. I once rushed the drying step and ended up with a watery bake—lesson learned! Keep your layers balanced and timing intentional for a show-stopping dish every time.
- Heat control: Don’t crank the oven higher or you risk a burnt top with undercooked center.
- Timing window: Bake within 30-35 minutes exactly; too long and it dries, too short and it’s runny.
- Make-ahead move: Assemble the casserole a day ahead then refrigerate—bake fresh for best texture.
- Avoid this pitfall: Skipping thorough spinach draining will compromise your set and texture.
Variations & Substitutions
Want to mix it up? Try swapping mozzarella for gouda or add a touch of cream cheese for an even richer texture. For a dairy-free twist, use coconut cream and omit the cheese, adding nutritional yeast instead for some savory depth. Adding cooked bacon or sun-dried tomatoes can introduce exciting new layers while keeping it keto-friendly. These swaps keep the essence of the Keto Spinach and Feta Casserole Recipe intact but let you tailor it to your pantry or taste.
Great Debates
Butter vs. oil for greasing the dish? I personally like butter for its rich flavor that adds to the buttery notes of the dish, but olive oil works just fine if you want a paleo friendly touch or lighter option. Some folks prefer fresh garlic; I sometimes swap in garlic powder on busy days without losing much punch. The debate over fresh vs. frozen spinach is endless, but well-drained frozen is a reliable budget and time-saver, especially off-season. It’s all about what’s practical for you.
Make-Ahead, Storage & Freezing
This casserole refrigerates beautifully—store leftovers in an airtight container for up to 4 days. For freezing, I recommend portioning it into smaller airtight containers or wrapping tightly in foil and plastic wrap to avoid freezer burn. Thaw overnight in the fridge and reheat gently in the oven or microwave to keep that creamy texture intact. This makes the Keto Spinach and Feta Casserole Recipe a great candidate for meal prep or a quick future meal.
Yield & Conversions
The recipe yields about 6 generous servings. If you want to double it, simply double the ingredients and use a larger baking dish, around 9×13 inches, and adjust baking time slightly—add 5-10 minutes and check for doneness. For half the batch, use a smaller dish like 7×7 inches and reduce baking time to about 25-30 minutes. For metric conversions: 4 cups fresh spinach is about 120 grams, 1 cup heavy cream is 240 ml, etc.
Serving Ideas & Pairings
This casserole pairs beautifully with a crisp side salad dressed in lemon vinaigrette to brighten things up. You can also serve it alongside roasted keto-friendly veggies like cauliflower or asparagus. A dollop of sour cream or tzatziki adds a cooling touch if you like a creamy complement. For brunch, slice wedges and plate with avocado and some crisp bacon for a decadent spread.
FAQs
Absolutely! Just be sure to thaw and drain frozen spinach very well to avoid excess water making the casserole soggy.
Look for a golden-brown top and set edges; gently shake the dish—there shouldn’t be jiggle in the center when it's done.
You can try substituting heavy cream with coconut cream and omitting cheese, adding nutritional yeast for flavor, though the texture will differ.
Definitely! It refrigerates well for up to 4 days and freezes nicely too, making it an excellent option for batch cooking.
Notes, Tools & Special Equipment
A 9×9-inch baking dish is ideal for this Keto Spinach and Feta Casserole Recipe—glass or ceramic works best for even cooking. A whisk and a large mixing bowl make combining ingredients easy. No fancy gadgets needed, but a thermometer can help if you want to check the casserole’s internal temperature (aim for around 160°F/71°C). Lastly, I recommend a sturdy spatula for slicing and serving clean wedges.
PrintPrintable Recipe 📖
Keto Spinach and Feta Casserole Recipe
This Keto Spinach and Feta Casserole is a delicious low-carb dish featuring fresh spinach, creamy feta, and mozzarella cheeses baked into a flavorful, protein-rich casserole. Perfect for a satisfying main course or side dish that's both easy to prepare and keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb, Keto
Ingredients
Vegetables
- 4 cups fresh spinach, chopped (or 2 cups frozen spinach, thawed and drained)
- 2 cloves garlic, minced
Dairy
- 1 cup crumbled feta cheese
- 4 large eggs
- 1 cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Spices and Seasonings
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, heavy cream, minced garlic, dried oregano, salt, and pepper until well combined.
- Add Spinach and Cheeses: Stir the chopped spinach, crumbled feta cheese, and half of the shredded mozzarella cheese into the egg mixture evenly.
- Prepare Baking Dish: Grease a 9 by 9-inch baking dish to prevent sticking, then pour the spinach and cheese mixture into the dish.
- Top Casserole: Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese over the top to create a golden crust when baked.
- Bake: Place the casserole in the preheated oven and bake for 35 minutes or until the casserole is set and the top is golden brown.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing to let it set fully, then serve warm.
Notes
- Use fresh spinach for the best flavor, but frozen spinach can be used if thawed and fully drained to avoid excess moisture.
- The casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, substitute cheeses with vegan alternatives and use coconut or almond milk instead of heavy cream.
- Add a pinch of nutmeg or red pepper flakes for extra flavor variation.
- If you prefer a crispier top, broil the casserole for the last 2-3 minutes of cooking, watching carefully to prevent burning.
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