Packed with spinach, chickpeas, vegetables, and rice, this Mediterranean Spinach and Feta Casserole is both wholesome and delicious. Serve it for an easy vegetarian dinner, then save the leftovers for lunch throughout the week!

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Even if a getaway 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 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.

I love that this casserole comes together in just one hour for easy weeknight cooking and won’t leave your sink piled high with dirty dishes. Cook the rice, sauté the veggies, whisk the eggs and yogurt, and then stir everything together and let the oven take it from there.

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. As they say in Greece, “kali orexi!”

Why you’ll love this Mediterranean Spinach and Feta Casserole

It’s packed with nutrient-dense veggies, including cauliflower, zucchini, chickpeas, and spinach.
It stores well and is perfect for meal prep and easy leftovers.
It’s super easy to make, with minimal cleanup required.
It features flavorful, Mediterranean-inspired ingredients in every bite.
It boasts a balanced mix of protein, fiber, and healthy fats.

Mediterranean Spinach and Feta Casserole ingredients

Basmati rice forms the base of the dish. Make sure you rinse it well for a fluffier final product! Other types of rice will also work, but be sure to adjust the cooking time as needed.
Vegetable broth adds flavor to the rice. You can always use water if you prefer, but I think using vegetable broth really helps bring it to the next level.
Olive oil helps sauté the veggies and adds richness (plus heart-healthy fats).
Red onion and garlic team up to enhance the savory flavor of this casserole.
Cauliflower and zucchini give this dish texture, flavor, and tons of nutrients.
Artichoke hearts add a tangy, Mediterranean-inspired taste. Jarred or canned varieties packed in water or brine are both great!
Chickpeas deliver protein and fiber; white beans would also work well if you’re not a fan of chickpeas.
Spinach provides color and a boost of greens.
Parsley brings brightness and a fresh flavor. I always save a little extra to sprinkle on top!
Feta adds a salty, tangy pop and takes the Mediterranean flavors up a notch.
Eggs are used to bind the bake together.
Greek yogurt provides creaminess and extra protein.
Italian seasoning adds an easy blend of savory herbs that complements the veggies and feta.

How to serve this Mediterranean Spinach and Feta Casserole

Pair it with warm pita bread and hummus for a satisfying, well-rounded meal.
Serve it with a simple tomato and cucumber salad for a light, refreshing side.
Add a quick drizzle of tzatziki or garlic yogurt sauce for a cool, creamy contrast.
Enjoy it with a crisp Greek salad for an extra dose of fresh veggies and Mediterranean flavor.
Add a spritz of fresh lemon juice right before serving to help brighten up the flavors.

Substitutions & variations

Basmati rice – Like I mentioned above, other varieties like jasmine or long-grain white rice would also work well here. Just follow the package instructions, since cooking times and liquid amounts can vary!
Chickpeas – White beans (such as cannellini beans) would be the easiest swap, but you can also use lentils if you’d like for a slightly different spin.
Spinach – Kale or Swiss chard would both be delicious — give them a few extra minutes in the skillet since they take longer to soften.
Feta – I’ve made this dish with both regular and vegan feta, and both are super tasty! You could also try crumbled goat cheese to give it an extra-creamy, tangy twist.
Greek yogurt – If you don’t have any Greek yogurt on hand, plain regular yogurt or a thick, unsweetened dairy-free yogurt could work in its place.
Parsley – Fresh dill, basil, or a mix of Mediterranean herbs can be used to easily change up the flavor.
Vegetables – This casserole is perfect for cleaning out the crisper drawer. Try adding bell peppers, mushrooms, broccoli, eggplant, or chopped asparagus. The sky’s the limit, so get creative!
Artichoke hearts – Not an artichoke lover? Leave them out or replace them with roasted red peppers, sun-dried tomatoes, or olives for a different pop of Mediterranean flavor.
Make it extra cheesy – Sprinkle Parmesan, mozzarella, or additional feta over the top before baking for a golden, cheesy finish.
Add some heat – Throw in some diced jalapeño or add a bit of crushed red pepper if you like a little kick!

Quick recipe tips

Rinse the rice really well; it helps remove excess starch and keeps the texture fluffy.

Drain the chickpeas and artichoke hearts too, as excess moisture can leave your casserole soggy.

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

Step-by-step instructions

Cook the rice: Preheat the oven to 425°F and line a 9×13-inch baking dish with parchment paper. Rinse the rice, then cook it in the vegetable broth according to the package instructions.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, then add the garlic and cook for 1 minute. Stir in the cauliflower, zucchini, artichoke hearts, chickpeas, and spinach and cook for another 3-4 minutes, until the spinach wilts and the vegetables begin to soften.

Combine the casserole: Remove the skillet from the heat and stir in the cooked rice, parsley, and feta.
Prepare the egg mixture: In a separate bowl, whisk together the eggs and Greek yogurt.

Add the egg mixture: Pour the egg and yogurt mixture into the rice mixture and stir until everything is evenly combined. Season with salt, pepper, and Italian seasoning.
Bake: Transfer the mixture to the prepared baking dish and spread it evenly. Cover with foil and bake for 20 minutes, then uncover and bake for another 7-10 minutes, until the casserole is set and lightly golden on top.
Rest and serve: Let the casserole rest for 10 minutes before slicing and serving.

Make ahead & storage

Whether you assemble it ahead or save the leftovers for later, this Mediterranean Spinach and Feta Casserole makes meal prep a breeze! Prep the ingredients or bake the entire casserole in advance for quick and easy meals all week long.

Meal prep

Cook the rice: Prepare the rice up to 2 days in advance and store it in an airtight container in the fridge.
Prep the vegetables: Chop the onion, cauliflower, zucchini, artichoke hearts, spinach, and parsley up to 1-2 days ahead and refrigerate them separately.
Assemble ahead: Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature while your oven preheats, then bake as directed (with a few extra minutes if needed!).

Storing leftovers

Fridge: Store leftover casserole in an airtight container in the fridge for up to 4 days.
Reheat: Pop individual portions into the microwave, or cover the casserole with foil and reheat it in the oven at 350°F until heated through.
Keep it covered: Cover the casserole well to prevent the rice and veggies from drying out.

Freezing

Freeze individual portions: Let the casserole cool completely, then freeze individual slices in airtight containers for up to 3 months.
Thaw overnight: Transfer frozen portions to the fridge and let them thaw overnight before you reheat.

FAQ

Yes! Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.

Yes, but thaw it completely and squeeze out as much excess liquid as possible first. This helps prevent the casserole from getting watery.

Yes, all of the ingredients are naturally gluten-free. Just double-check the labels on your vegetable broth, feta, and Italian seasoning to make sure they’re certified gluten-free if needed.

Yes! Use vegan feta and a thick, unsweetened dairy-free yogurt in place of the feta and Greek yogurt.

The casserole is ready when the center is set, the edges are lightly golden, and a knife inserted into the middle comes out mostly clean. Let it rest for about 10 minutes before slicing so it can firm up.

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Mediterranean Spinach and Feta Casserole

This Mediterranean Spinach and Feta Casserole is loaded with rice, chickpeas, colorful vegetables, and tangy feta, all baked together until warm and golden. It’s an easy, satisfying vegetarian dinner, perfect for weeknights or meal prep!

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 430kcal

Ingredients

1 ½ cups uncooked basmati rice
3 cups vegetable broth
2 tablespoons olive oil
½ medium red onion diced (about ½ cup)
4 cloves garlic minced
1 cup cauliflower chopped into florets
1 cup zucchini chopped
½ cup artichoke hearts chopped
1 15-ounce can chickpeas drained and rinsed
4 cups spinach roughly chopped (packed)
1 cup parsley chopped
1 cup feta crumbled
4 large eggs
½ cup Greek yogurt
1 tablespoon Italian seasoning
¾ teaspoon salt plus more to taste
¼ teaspoon black pepper

Instructions

Preheat the oven to 425° F and line a 9×13-inch baking dish with parchment paper.
Rinse and drain the rice. Add it to a medium saucepan with the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.
Meanwhile, heat 2 tablespoons of 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 center is set and the top is lightly golden. Let rest for about 10 minutes before slicing and serving.