Quinoa Spinach Feta Casserole

Imagine a casserole that glows with emerald spinach, ruby sun-dried tomatoes, and snowy crumbles of feta nestled in tender, nutty quinoa.

Warm lemon and oregano drift up as it bakes, the edges turning softly golden, promising comfort without the heaviness.

This is the kind of dish I turn to when I want a meal that feels both vibrant and soothing—something that brightens the table and restores a busy day.

It matters because it’s reliable: wholesome ingredients, Mediterranean flavors, and a make-ahead option that respects your schedule, whether it’s a harried weeknight or a lingering Sunday supper with family.

Once, after a long soccer practice and a late meeting, this casserole went from fridge to oven and saved dinner—nourishing, hands-off, and devoured without a fuss.

It’s flexible, too, welcoming extra veggies or protein as needed.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bright Mediterranean flavor with herbs, lemon, and feta
• Packs protein from quinoa, eggs, yogurt, and cheese
• Meal-prep friendly; assemble ahead or freeze leftovers
• Balanced comfort food that’s hearty yet light and veggie-rich
• Flexible add-ins: chicken, chickpeas, or kale substitutions

Ingredients

• 1 1/2 cups quinoa, rinsed — removes bitterness (choose pre-rinsed if available)
• 3 cups low-sodium vegetable broth — flavorful cooking liquid (look for no-MSG)
• 1 tablespoon olive oil — for sautéing (use extra-virgin if possible)
• 1 medium yellow onion, finely chopped — aromatic base (pick firm, heavy onions)
• 3 cloves garlic, minced — boosts savoriness (use fresh, not jarred)
• 8 ounces fresh baby spinach, roughly chopped — wilts quickly (choose vibrant leaves)
• 1/2 cup sun-dried tomatoes, chopped — tangy-sweet pops (oil-packed, well-drained)
• 1 teaspoon dried oregano — herbal depth (rub between fingers to awaken)
• 1/2 teaspoon dried thyme — earthy note (fresh is fine, double amount)
• 1/2 teaspoon crushed red pepper flakes, optional — gentle heat (adjust to taste)
• 1/2 teaspoon ground black pepper — balances richness (freshly ground)
• 3/4 teaspoon kosher salt — seasons evenly (reduce if feta is very salty)
• 4 large eggs — binding and structure (use room temperature)
• 1 cup plain Greek yogurt — creamy tang (2% or whole for best texture)
• 1 cup milk — loosens custard (whole milk preferred)
• 6 ounces feta cheese, crumbled — salty, briny bite (sheep’s milk if possible)
• 1/2 cup grated Parmesan cheese — umami lift (grate fresh for best melt)
• 1/4 cup fresh parsley, chopped — fresh finish (flat-leaf preferred)
• 2 tablespoons lemon juice — bright acidity (fresh-squeezed)
• 1 tablespoon lemon zest — fragrant citrus oils (zest before juicing)
• 2 tablespoons olive oil, for greasing — prevents sticking (lightly brush pan)
• 1/2 cup panko breadcrumbs, optional — crisp topping (toast lightly for extra crunch)

Step-by-Step Method

Preheat the Oven and Prep the Dish

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with 2 tablespoons olive oil. Set out equipment and ingredients. Rinse quinoa thoroughly in a colander to remove bitterness.

This guarantees a clean flavor. Organize measuring tools and chopping board to streamline cooking. Prepare foil for later baking. Keep broth, eggs, and dairy at hand.

Cook the Quinoa Until Fluffy

Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook until tender and liquid is absorbed, about 15 minutes.

Fluff with a fork to separate grains. Set aside to cool slightly. This prevents scrambling the eggs later. Keep warm but not hot.

Sauté the Aromatics Gently

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely chopped onion. Cook until translucent and soft, about 5 minutes. Stir occasionally to prevent browning.

Add minced garlic. Cook until fragrant, about 30 seconds. Don’t burn the garlic. Maintain moderate heat for sweetness and depth.

Wilt the Spinach and Season

Add chopped baby spinach to the skillet. Cook, stirring, until wilted and most moisture evaporates, 2 to 3 minutes. Stir in sun-dried tomatoes, oregano, thyme, red pepper flakes, black pepper, and kosher salt.

Cook 30 seconds more to bloom spices. Remove from heat. Let steam escape to avoid a watery casserole.

Whisk the Custard Base Smooth

In a large mixing bowl, whisk eggs, Greek yogurt, and milk until fully smooth. Break up any yogurt lumps. Aim for a creamy, pourable mixture.

Season lightly if desired, noting feta’s saltiness. Keep the mixture at room temperature to avoid shocking the hot ingredients. This helps the casserole set evenly when baked.

Fold Everything Together Evenly

Add warm quinoa to the bowl. Fold in the spinach mixture, crumbled feta, grated Parmesan, chopped parsley, lemon juice, and lemon zest. Mix gently until evenly distributed.

Taste and adjust salt if needed, considering salty feta. Guarantee no dry pockets of quinoa remain. The mixture should be cohesive but not soupy.

Fill the Dish and Add Crunch

Transfer the mixture to the prepared baking dish. Spread into an even layer with a wooden spoon. Sprinkle panko breadcrumbs evenly over the top if using. Press lightly to adhere.

This adds a golden, crisp finish. Drizzle a touch of olive oil if desired. Smooth the surface for uniform baking.

Bake Covered, Then Uncover to Brown

Cover the dish loosely with aluminum foil. Bake for 20 minutes to set gently. Remove the foil and continue baking 10 to 15 minutes more, until just set and lightly golden on top.

Check for slight jiggle in the center that firms as it rests. Avoid overbaking to keep it moist.

Rest, Slice, and Serve Bright

Remove from the oven and let rest for 5 minutes. This allows the structure to set for clean slices. Finish with a drizzle of olive oil or extra lemon for brightness. Slice and serve warm.

Pair with a crisp salad. Refrigerate leftovers promptly. Reheat gently, covered, to retain moisture and texture.

Ingredient Swaps

• Dairy-free: Replace feta with dairy-free feta or marinated tofu cubes; use unsweetened plant yogurt and plant milk. Skip Parmesan or use a vegan hard cheese.
• Egg-free: Swap 4 eggs for 1 cup silken tofu blended with 2 tablespoons cornstarch or 4 tablespoons aquafaba + 2 tablespoons cornstarch.
• Gluten-free: Omit panko or use gluten-free breadcrumbs; the base is already GF if broth is certified GF.
• Budget: Use bulk spinach or frozen spinach (thawed, well-squeezed); substitute feta with crumbled queso fresco or cottage cheese; replace sun-dried tomatoes with roasted red peppers.
• Protein boost: Add 1–2 cups cooked chickpeas, white beans, or diced cooked chicken.
• Regional/availability: Use kale, chard, or collards (sauté 2–3 minutes longer); swap oregano/thyme for za’atar or Italian seasoning; use lime instead of lemon if needed.

You Must Know

Doneness • If the center looks slightly jiggly when nudged, leave it in longer until the middle springs back to a light press and a thermometer reads 165°F; this guarantees eggs are set without drying.

Troubleshoot • When the skillet mixture looks watery, keep it over heat until steam subsides and the pan shows quick dry streaks in 10–20 seconds; excess moisture can make the casserole soggy.

Flavor Boost • For deeper flavor, toast the quinoa dry in the saucepan 3–4 minutes until nutty and a few grains pop; this adds aroma and prevents blandness.

Scale • For an 8×8-inch pan (about 4 servings), use 1 cup dry quinoa, 2 cups broth, 3 eggs, 3/4 cup yogurt, 3/4 cup milk, and reduce cheeses by about 25–30%; check doneness 5 minutes earlier.

Make-Ahead • To reheat leftovers, cover and warm at 325°F for 15–20 minutes until the center reaches 155–160°F; finish uncovered 3–5 minutes to re-crisp the top.

Serving Tips

• Serve with a crisp cucumber-tomato salad and lemon vinaigrette for freshness.
• Plate with a dollop of tzatziki and a squeeze of lemon.
• Pair alongside roasted vegetables or a simple Greek-style green salad.
• Add warm pita or crusty bread to scoop up crumbs and edges.
• Finish with a drizzle of good olive oil and extra feta.

Storage & Make-Ahead

Refrigerate cooled casserole in an airtight container up to 4 days.

Reheat covered at 350°F until warmed through or microwave in portions.

Assemble unbaked up to 24 hours ahead.

Bake cold adding 5–10 minutes.

Freezes well (whole or portions) up to 2 months.

Thaw overnight and reheat until hot.

Reheating

Reheat gently.

Microwave covered portions with a splash of milk or broth at 50% power, stirring once.

Oven at 325°F, covered, for 15–20 minutes.

Stovetop on low heat, covered, with a little liquid, stirring occasionally.

Greek Village Taverna Staple

Though it’s not straight from yiayia’s clay pot, this quinoa, spinach, and feta bake carries the soul of a Greek village taverna—briny feta, lemon’s sunny snap, and herbs that bloom in warm olive oil.

I built it with pantry logic a taverna cook would recognize: wholesome grains, a heap of greens, and salty cheese to anchor it.

The oregano and thyme perfume the kitchen; a squeeze of lemon lifts every bite.

I love the way sun-dried tomatoes punctuate the tender quinoa, like meze jewels scattered through.

When it bakes, the edges turn gently golden, and the center stays custardy from yogurt and eggs.

Slice it warm, drizzle a ribbon of good olive oil, and add a handful of parsley—simple, honest, welcoming.

Final Thoughts

Ready to bake this cozy, Mediterranean-inspired casserole? Give it a try as written, or tweak it with kale, chickpeas, or extra lemon to make it your own!

Frequently Asked Questions

Can I Make It Gluten-Free Without Panko Breadcrumbs?

Yes—you can skip panko and it’s still gluten-free. I’ve toasted almond meal with olive oil for a nutty crunch, or used crushed gluten-free cornflakes. I love finishing with lemon zest and a whisper of pepper.

How Do I Scale the Recipe for a Crowd?

I scale it by multiplying ingredients directly; one pan serves six. For 24, I make four batches, use multiple 9x13s, stagger baking, and extend resting. The kitchen smells lemony-cheesy; everyone digs into steamy squares.

What Wine Pairs Best With This Casserole?

I’d pour a chilled Sauvignon Blanc—zesty citrus and herb notes love salty feta and lemon. When I tried Albariño, its peachy snap sang too. If you prefer red, a light, cool Gamay kept everything bright.

Is This Suitable for Freezing Individual Portions?

Yes—it freezes beautifully in individual portions. I cool slices completely, wrap snugly, and freeze. Reheat covered at 350°F until steamy; the edges crisp, feta softens, and lemon perks up. Label dates—good for 2–3 months.

Can I Cook the Quinoa in an Instant Pot?

Yes—you can. I cook 1 1/2 cups rinsed quinoa with 3 cups broth on High Pressure 1 minute, 10-minute natural release. Grains emerge fluffy, nutty, and steamy; I fluff, cool slightly, then fold into the mixture.