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Even if a trip to Greece isn’t in the cards this year, you’re still in luck! This Mediterranean Spinach and Feta Casserole makes it easy to enjoy all the delicious flavors of Greece from your own kitchen, no passport required.

This recipe brings together simple, wholesome ingredients in the most satisfying way. Tender rice, sautéed veggies, creamy feta, and fresh herbs bake into a dish that’s both nourishing and undeniably delicious.

My favorite parts about this casserole are that it comes together in just one hour for easy weeknight cooking and it won’t leave your sink piled high with dirty dishes. Cook the rice, sauté the veggies, whisk the eggs and yogurt, and then dump it all into a baking pan and get ready to enjoy.

Give this Mediterranean Spinach and Feta Casserole a shot and let me know what you think! If you want to mix it up even more, toss in some different veggies, experiment with other spices, or try making it with white beans instead of chickpeas. Bon appétit — or, as they say in Greece, “kali orexi!”

Why you’ll love this recipe

Packed with nutrient-dense veggies
Perfect for meal prep or easy leftovers
Easy to make, with minimal clean-up
Flavorful Mediterranean-inspired ingredients in every bite
Provides a balanced mix of protein, fiber, and healthy fats

What you’ll need

Basmati rice – Forms the base of the dish; other types of rice will also work, but be sure to adjust the cooking time as needed
Vegetable broth – Adds flavor to the rice; feel free to sub water if you prefer
Olive oil – Helps sauté the veggies and adds richness
Red onion – Builds savory flavor as the foundation
Garlic – Adds aromatic depth and warmth
Cauliflower – Brings texture and nutrients
Zucchini – Boosts moisture and mild flavor
Artichoke hearts – Optional, but add a tangy, Mediterranean-inspired taste
Chickpeas – Add plant-based protein and fiber; white beans would also work well
Spinach – Contributes color and a boost of greens
Parsley – Brings brightness and fresh flavor
Feta – Adds a salty, creamy richness
Eggs – Bind the bake together
Greek yogurt – Provides creaminess and extra protein

Recipe tips

Rinse the rice well to remove excess starch and keep the texture fluffy.

Drain the chickpeas and artichoke well — extra moisture can leave your casserole soggy.

Let it rest before slicing so it can firm up for a cleaner cut.

How to make this recipe

Cook the rice: Rinse and strain the rise, then cook in vegetable broth according to the package instructions.
Cook the veggies: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another 1-2 minutes, stirring occasionally, until fragrant. Stir in the cauliflower, zucchini, artichoke hearts, chickpeas, and spinach. Cook for 3-4 minutes, stirring occasionally, until the spinach begins to wilt and the vegetables are slightly softened.
Stir in the other ingredients: Remove the skillet from the heat and stir in the cooked rice, parsley, and feta until evenly combined.
Add the eggs and yogurt: In a separate bowl, whisk together the eggs and Greek yogurt. Pour the mixture into the skillet and stir until everything is well combined. Season with salt, pepper, and Italian seasoning.
Bake the casserole: Transfer the mixture to a parchment paper-lined 9×13-inch baking dish and spread it evenly. Cover with foil and bake for 20 minutes at 425° F. Remove the foil and continue baking for 7-10 minutes, until the top is set and lightly golden. Let rest for about 10 minutes before slicing and serving.

FAQ

Yes! You can assemble it in advance, cover, and refrigerate for up to 24 hours before baking. It also freezes well; let it cool completely, then store in an airtight container for up to 2-3 months. Toss it in the fridge to thaw before reheating.

The eggs help bind the dish. I haven’t tested this recipe without eggs, but you can experiment with an egg substitute, like flax or chia. However, the texture may be softer without eggs.

Absolutely! Bell peppers, mushrooms, broccoli, or carrots would all work well in this vegetarian casserole.

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Mediterranean Spinach and Feta Casserole

This dish is a healthy, crowd-pleasing casserole, perfect for easy weeknight dinner or meal prep.

Prep Time 20

Cook Time 40

Total Time 1

Servings 6 servings

Ingredients

1.5 cups uncooked basmati rice
3 cups vegetable broth
2 tbsp olive oil
1/2 medium red onion diced
4 cloves garlic minced
1 cup cauliflower chopped into florets
1 cup zucchini chopped
1/2 cup artichoke hearts chopped
1 15-oz can chickpeas drained and rinsed
4 cups spinach roughly chopped (packed)
1 cup parsley chopped
1 cup feta crumbled
4 large eggs
1/2 cup Greek yogurt
1 tbsp Italian seasoning
salt
pepper

Instructions

Preheat the oven to 425° F and line a 9×13-inch baking dish with parchment paper.
Rinse and strain the rise, then cook in vegetable broth according to the package instructions.
Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened.
Add the garlic and cook for another 1-2 minutes, stirring occasionally, until fragrant.
Stir in the cauliflower, zucchini, artichoke hearts, chickpeas, and spinach. Cook for 3-4 minutes, stirring occasionally, until the spinach begins to wilt and the vegetables are slightly softened.
Remove the skillet from the heat and stir in the cooked rice, parsley, and feta until evenly combined.
In a separate bowl, whisk together the eggs and Greek yogurt. Pour the mixture into the skillet and stir until everything is well combined. Season with salt, pepper, and Italian seasoning.
Transfer the mixture to the prepared baking dish and spread it evenly. Cover with foil and bake for 20 minutes.
Remove the foil and continue baking for 7-10 minutes, until the top is set and lightly golden. Let rest for about 10 minutes before slicing and serving.