20 Delicious Spinach and Feta Recipes for Every Occasion

Mmm, who doesn’t love the classic combo of spinach and feta? Whether you’re whipping up a quick weeknight dinner, planning a cozy weekend meal, or looking for impressive party dishes, this dynamic duo delivers flavor and versatility in every bite. From savory pies to stuffed chicken and vibrant salads, we’ve gathered 20 mouthwatering recipes that’ll make this pairing your new go-to. Ready to get cooking? Let’s dive in!

Spinach and Feta Stuffed Chicken Breast

Zesty, juicy, and packed with personality, this spinach and feta stuffed chicken breast is the culinary equivalent of finding money in your pocket—unexpectedly delightful and guaranteed to make you smile. Forget dry, boring chicken dinners; this recipe transforms humble poultry into a flavor-packed masterpiece that’ll have everyone asking for seconds. It’s the weeknight hero you never knew you needed, ready to rescue your dinner routine with cheesy, herby goodness.

Ingredients

– 4 boneless, skinless chicken breasts
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 5 ounces fresh spinach
– 4 ounces crumbled feta cheese
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 cup chicken broth
– 1/4 cup all-purpose flour

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until uniformly 1/2-inch thick.
3. Season both sides of each chicken breast evenly with salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add spinach and cook for 2-3 minutes, stirring constantly, until completely wilted.
6. Transfer cooked spinach to a bowl and mix thoroughly with feta cheese, minced garlic, and dried oregano.
7. Spoon equal portions of the spinach-feta mixture onto the center of each flattened chicken breast.
8. Roll each chicken breast tightly around the filling, securing with toothpicks to prevent unraveling during cooking.
9. Dredge each stuffed chicken roll in all-purpose flour, shaking off any excess for a light, even coating.
10. Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat.
11. Sear chicken rolls for 2-3 minutes per side until golden brown crust forms.
12. Transfer seared chicken to the prepared baking dish and pour chicken broth around (not over) the rolls.
13. Bake at 375°F for 20-25 minutes until internal temperature reaches 165°F on an instant-read thermometer.
14. Remove from oven and let rest for 5 minutes before carefully removing toothpicks and slicing.
Cheesy, garlicky filling oozes from tender chicken with every slice, while the golden exterior gives way to juicy perfection. Consider serving over lemony orzo or alongside roasted cherry tomatoes for a vibrant, restaurant-worthy plate that’s surprisingly simple to achieve.

Creamy Spinach and Feta Pasta Bake

Just when you thought pasta couldn’t get any more comforting, this creamy spinach and feta situation swoops in to prove you deliciously wrong. Juggling weeknight dinners just got infinitely more exciting with this cheesy, dreamy bake that’s basically a warm hug in casserole form. Prepare to become the hero of your kitchen with minimal effort and maximum flavor payoff.

Ingredients

– 1 pound penne pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 10 ounces fresh spinach
– 8 ounces cream cheese, softened
– 1 cup heavy cream
– 6 ounces feta cheese, crumbled
– 1/2 cup grated Parmesan cheese
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for 8 minutes until al dente (it will finish cooking in the oven).
4. Drain the pasta thoroughly and return it to the pot.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Add diced onion and cook for 5 minutes until translucent and fragrant.
7. Stir in minced garlic and cook for 1 minute until golden but not browned.
8. Add fresh spinach in batches, wilting each addition before adding more.
9. Reduce heat to low and add softened cream cheese, stirring until completely melted and smooth.
10. Pour in heavy cream and stir continuously for 2 minutes until the sauce thickens slightly.
11. Remove the skillet from heat and stir in crumbled feta, Parmesan, salt, pepper, and nutmeg.
12. Pour the creamy spinach mixture over the drained pasta and toss until evenly coated.
13. Transfer the pasta mixture to the prepared baking dish and spread into an even layer.
14. Bake at 375°F for 20 minutes until bubbly around the edges and golden on top.
15. Let the bake rest for 5 minutes before serving to allow the sauce to set.

Outrageously creamy with pockets of salty feta throughout, this bake delivers the perfect balance of richness and freshness. The spinach maintains just enough structure to provide pleasant texture against the tender pasta, while that hint of nutmeg adds sophisticated depth. Try serving it alongside grilled chicken or with a crisp green salad for a complete meal that’ll have everyone asking for seconds.

Spinach and Feta Filo Pie

Fancy a flaky, cheesy escape from your usual dinner routine? This spinach and feta filo pie is here to save your weeknight with layers of buttery, crispy goodness wrapped around a savory, cheesy filling that’s basically a hug for your taste buds. It’s the kind of dish that makes you feel fancy without requiring a culinary degree—just pure, unapologetic deliciousness.

Ingredients

• 1 package (16 ounces) frozen spinach, thawed and squeezed dry
• 8 ounces feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup fresh dill, chopped
• 3 green onions, thinly sliced
• 2 large eggs, lightly beaten
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1/2 cup unsalted butter, melted
• 12 sheets filo dough, thawed

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the spinach, feta, ricotta, dill, green onions, eggs, black pepper, and nutmeg until fully mixed.
3. Place one sheet of filo dough in the pie dish, allowing the edges to hang over the sides, and brush it lightly with melted butter.
4. Repeat step 3, layering and buttering 5 more filo sheets, rotating them slightly to cover the dish evenly.
5. Spread the spinach and feta mixture evenly over the layered filo in the dish.
6. Layer and butter the remaining 6 filo sheets over the filling, again rotating them for full coverage.
7. Fold the overhanging edges of the bottom filo layers over the top and brush the entire surface with the remaining melted butter.
8. Use a sharp knife to score the top filo layers into 8 wedges, cutting about halfway through to prevent cracking during baking.
9. Bake for 35–40 minutes, or until the top is golden brown and crisp.
10. Let the pie cool in the dish for 10 minutes before slicing along the scored lines.

Just out of the oven, this pie boasts a shatteringly crisp top that gives way to a creamy, tangy filling with pops of fresh dill. Joyfully serve it warm with a simple Greek salad or slice it into strips for a handheld appetizer that’ll disappear faster than you can say “more please!”

Greek Spinach and Feta Spanakopita

Heads up, fellow food adventurers: if you’ve ever wanted to wrap up all the cozy, cheesy, flaky goodness of the Mediterranean in one handheld package, you’re in the right place. This isn’t just spinach pie; it’s a crispy, golden envelope of joy that’s about to become your new favorite snack, appetizer, or ‘I-made-this-myself’ dinner flex.

Ingredients

• 1 package (16 oz) frozen phyllo dough, thawed
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 lb fresh spinach, washed and stems removed
• 8 oz feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Add 1 finely chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 lb fresh spinach in batches, wilting each addition before adding more, for about 4–5 minutes total.
6. Transfer the spinach mixture to a colander and press out excess liquid with a spatula—this prevents a soggy filling.
7. In a large bowl, combine the drained spinach mixture, 8 oz crumbled feta, 1/4 cup chopped dill, 1/4 cup chopped parsley, and 2 lightly beaten eggs; mix until evenly incorporated.
8. Unroll the thawed phyllo dough and cover it with a damp towel to keep it from drying out.
9. Place one sheet of phyllo on a clean surface, brush lightly with melted butter, and layer another sheet on top; repeat to create a stack of 4 buttered sheets.
10. Spoon 1/3 cup of the spinach-feta mixture along one short end of the phyllo stack, leaving a 1-inch border.
11. Fold the bottom edge over the filling, then fold in the sides, and roll tightly into a log—brushing the final seam with butter to seal.
12. Repeat the layering, filling, and rolling process with the remaining phyllo and mixture.
13. Place the rolls seam-side down on the prepared baking sheet, brush tops with remaining melted butter, and bake for 25–30 minutes until golden brown and crisp.
14. Let cool for 5 minutes before serving to allow the filling to set.

The contrast of the shatteringly crisp phyllo layers with the creamy, herby filling is pure magic. Serve these warm with a squeeze of lemon or tuck them into a lunchbox for a savory surprise that’s way better than a sad desk salad.

Spinach and Feta Quiche with Flaky Crust

Zesty, vibrant, and utterly irresistible—this spinach and feta quiche is the brunch hero you never knew you needed, with a crust so flaky it could solve your life’s problems. Packed with creamy feta and tender spinach, it’s the perfect excuse to eat pie for breakfast without judgment. Let’s dive into this buttery, cheesy masterpiece that’ll have your taste buds doing a happy dance!

Ingredients

– 1 9-inch pie crust
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups fresh spinach
– 4 large eggs
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1 cup crumbled feta cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the 9-inch pie crust in a pie dish and prick the bottom with a fork to prevent air bubbles.
3. Blind bake the crust for 10 minutes until lightly golden; this ensures a crisp base that won’t get soggy.
4. Heat 1 tablespoon olive oil in a skillet over medium heat.
5. Add 1 small diced onion and sauté for 5 minutes until translucent.
6. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted; squeeze out excess moisture to avoid a watery quiche.
7. In a bowl, whisk 4 large eggs until frothy.
8. Pour in 1 cup heavy cream and mix until smooth.
9. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg to the egg mixture.
10. Spread the spinach and onion mixture evenly over the pre-baked crust.
11. Sprinkle 1 cup crumbled feta cheese over the spinach layer.
12. Carefully pour the egg mixture over the fillings, ensuring it seeps into all the nooks.
13. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown; a knife inserted should come out clean.
14. Let the quiche cool for 10 minutes before slicing to allow the layers to firm up.

Flaky, golden, and bursting with savory goodness, this quiche boasts a creamy interior that contrasts beautifully with the crisp crust. Serve it warm with a side salad for a balanced meal, or slice it cold for a quick, satisfying snack—it’s versatile enough to shine at any table!

Spinach and Feta Stuffed Bell Peppers

Juggling dinner plans while trying to eat something that doesn’t come from a cardboard box? These vibrant bell peppers are about to become your new kitchen superhero—stuffed with a spinach and feta filling so delicious, you’ll forget you’re actually eating vegetables. Whip up this colorful dish that’s as fun to make as it is to devour!

Ingredients

– 4 large bell peppers (any color)
– 1 tablespoon olive oil
– 1/2 cup chopped yellow onion
– 2 cloves garlic, minced
– 6 ounces fresh spinach
– 1 cup cooked quinoa
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup water

Instructions

1. Preheat your oven to 375°F and line a baking dish with parchment paper.
2. Slice the tops off all 4 bell peppers and remove the seeds and membranes.
3. Heat olive oil in a large skillet over medium heat until shimmering.
4. Add chopped onion and cook for 4-5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add fresh spinach and cook for 3-4 minutes until completely wilted.
7. Transfer the spinach mixture to a large bowl and let cool for 5 minutes.
8. Mix in cooked quinoa, crumbled feta, fresh dill, salt, and black pepper.
9. Stuff each bell pepper with the filling mixture, packing it down gently.
10. Place stuffed peppers upright in the prepared baking dish.
11. Pour 1/4 cup water into the bottom of the baking dish around the peppers.
12. Bake at 375°F for 30-35 minutes until peppers are tender and slightly charred.
13. Let rest for 5 minutes before serving.

What makes these peppers truly magical is the contrast between the tender, slightly sweet bell pepper shells and the savory, creamy filling with pops of salty feta. The quinoa adds a satisfying chew that makes this feel like a complete meal in one colorful package—perfect for slicing into rounds to show off the beautiful layers or serving whole for maximum dramatic effect!

Spinach and Feta Turkey Meatballs

Aren’t you tired of the same old meatballs that roll onto your plate with all the excitement of a deflated balloon? Let’s pump some serious personality into your dinner routine with these flavor-packed spinach and feta turkey meatballs that’ll have your taste buds doing cartwheels. These little flavor bombs prove that healthy eating doesn’t have to be boring—they’re basically the superhero version of your grandma’s meatballs, just with better costumes and more impressive powers.

Ingredients

• 1 lb ground turkey
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 lb ground turkey, 1 cup chopped fresh spinach, 1/2 cup crumbled feta cheese, 1/4 cup breadcrumbs, 1 large egg, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Use your hands to gently mix all ingredients until just combined—overmixing will make your meatballs tough, so pretend you’re handling a delicate cloud of flavor.
4. Shape the mixture into 1.5-inch balls, placing them 1 inch apart on your prepared baking sheet.
5. Brush each meatball lightly with 2 tbsp olive oil to help them achieve that beautiful golden-brown crust.
6. Bake for 18-20 minutes until the internal temperature reaches 165°F and the exteriors are lightly browned.
7. Let the meatballs rest for 5 minutes before serving—this allows the juices to redistribute evenly throughout.

Every single bite delivers that magical combination of juicy turkey, earthy spinach, and tangy feta that’ll make you wonder why you ever settled for plain meatballs. The texture is perfectly balanced between tender and substantial, with the feta creating little pockets of creamy surprise throughout. Excellent for serving over zucchini noodles, tucked into pita pockets with tzatziki, or just piled high on a plate for maximum meatball enjoyment—because sometimes you need to keep things simple and delicious.

Spinach and Feta Cheese Omelette

Sick of the same old breakfast routine? This spinach and feta cheese omelette is here to rescue your mornings with a flavor fiesta that’ll make your taste buds do a happy dance—no boring eggs allowed!

Ingredients

– 2 large eggs
– 1/4 cup fresh spinach
– 1/4 cup crumbled feta cheese
– 1 tbsp olive oil
– 1/8 tsp salt
– 1/8 tsp black pepper

Instructions

1. Crack 2 large eggs into a small bowl and whisk vigorously for 30 seconds until fully combined and slightly frothy.
2. Add 1/8 tsp salt and 1/8 tsp black pepper to the eggs and whisk for 10 more seconds to incorporate evenly.
3. Heat 1 tbsp olive oil in a nonstick skillet over medium heat for 1 minute until shimmering but not smoking.
4. Pour the egg mixture into the heated skillet and swirl to coat the bottom evenly.
5. Cook the eggs undisturbed for 1 minute until the edges begin to set and lift slightly from the pan.
6. Gently lift the edges of the omelette with a spatula and tilt the pan to let uncooked egg flow underneath.
7. Sprinkle 1/4 cup fresh spinach evenly over one half of the omelette once the surface is 80% set but still slightly wet.
8. Distribute 1/4 cup crumbled feta cheese over the spinach layer, keeping it contained to one side.
9. Cook for 45 more seconds until the bottom is golden brown and the top is nearly set but still moist.
10. Use the spatula to carefully fold the empty half of the omelette over the filled half, creating a half-moon shape.
11. Slide the omelette onto a plate and let it rest for 1 minute before serving to allow residual heat to finish cooking the center. Creamy feta pockets melt into every bite while the spinach adds a fresh, earthy balance that keeps things interesting. Try serving it tucked into a warm pita with a drizzle of hot sauce for a breakfast wrap that’ll make you actually want to get out of bed.

Spinach and Feta Stuffed Shells Pasta

Noodling around with dinner ideas again? Let’s be real—we’ve all stared into the pasta aisle, hoping for inspiration to strike like a lightning bolt of deliciousness. Enter these spinach and feta stuffed shells: the ultimate cozy, cheesy, ‘I-feel-fancy-but-didn’t-try-that-hard’ meal that’s basically a hug for your stomach.

Ingredients

• 12 oz jumbo pasta shells
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 15 oz ricotta cheese
• 4 oz feta cheese, crumbled
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 24 oz marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente (they should still have a slight bite—they’ll finish cooking in the oven).
4. Drain the shells carefully and arrange them in a single layer on a baking sheet to cool.
5. Heat olive oil in a skillet over medium heat until shimmering.
6. Sauté the chopped onion for 5–7 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 1 more minute until golden (don’t let it burn—burnt garlic is bitter!).
8. Transfer the onion and garlic mixture to a large mixing bowl.
9. Add the squeezed-dry spinach, ricotta, feta, egg, parsley, salt, pepper, and nutmeg to the bowl.
10. Mix everything together until fully combined (a rubber spatula works great here to avoid overmixing).
11. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
12. Fill each cooked shell with about 2 tablespoons of the spinach-feta mixture using a small spoon.
13. Arrange the stuffed shells snugly in the baking dish in a single layer.
14. Pour the remaining marinara sauce over the top of the shells.
15. Sprinkle the shredded mozzarella evenly over the sauce.
16. Cover the dish tightly with foil and bake for 20 minutes.
17. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and lightly browned.
18. Let the dish rest for 5 minutes before serving (this helps the filling set so it doesn’t ooze everywhere).

And just like that, you’ve got a tray of pure comfort—creamy, tangy filling tucked inside tender pasta, all smothered in rich sauce and melted cheese. Serve it with a crisp green salad to cut through the richness, or go full cozy-mode with garlic bread for dipping into every last bit of saucy goodness.

Spinach and Feta Flatbread Pizza

Mmm, who needs takeout when you can whip up this spinach and feta flatbread pizza that’s basically a flavor party in your mouth? Forget soggy delivery—this crispy, cheesy masterpiece comes together faster than you can say ‘extra garlic, please!’ and will have your taste buds doing a happy dance from the very first bite.

Ingredients

– 1 package (about 16 oz) pre-made flatbread
– 1 cup fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup shredded mozzarella cheese
– 2 tbsp olive oil
– 1 clove garlic, minced
– 1/4 cup pizza sauce
– 1/4 tsp red pepper flakes
– 1/4 tsp dried oregano

Instructions

1. Preheat your oven to 425°F and place a baking sheet inside to heat up—this helps the flatbread crisp up evenly.
2. In a small bowl, mix 2 tbsp olive oil and 1 clove minced garlic, then brush this mixture evenly over the entire surface of the flatbread.
3. Spread 1/4 cup pizza sauce over the flatbread, leaving a 1/2-inch border around the edges for the crust.
4. Sprinkle 1 cup chopped fresh spinach evenly over the sauce—pack it lightly so it wilts beautifully in the oven.
5. Top with 1/2 cup crumbled feta cheese and 1/4 cup shredded mozzarella cheese, distributing them uniformly.
6. Sprinkle 1/4 tsp red pepper flakes and 1/4 tsp dried oregano over the cheese for a zesty kick.
7. Carefully remove the hot baking sheet from the oven and place the assembled flatbread pizza on it—this immediate heat contact ensures a crispy base.
8. Bake for 10–12 minutes, or until the cheese is bubbly and the edges are golden brown.
9. Let the pizza rest for 2 minutes before slicing to allow the toppings to set and avoid a soggy middle.
Now, that first bite delivers a satisfying crunch from the flatbread, balanced by the creamy feta and tender spinach. Try drizzling it with a bit of hot honey for a sweet-spicy twist, or serve it alongside a simple arugula salad to cut through the richness—either way, it’s a weeknight win!

Spinach and Feta Dip with Toasted Pita

Scoop up this conversation starter—because nothing says ‘I’m fun at parties’ like a bubbling, cheesy dip that’s secretly packed with greens. This spinach and feta masterpiece is the ultimate crowd-pleaser, guaranteed to vanish faster than your resolve to eat just one chip. Seriously, consider doubling the batch unless you enjoy sad, empty bowls and disappointed guests.

Ingredients

– 10 ounces frozen chopped spinach, thawed and squeezed dry
– 8 ounces cream cheese, softened
– 1 cup crumbled feta cheese
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1/2 teaspoon dried dill
– 1/4 teaspoon black pepper
– 4 pita bread rounds, cut into wedges
– 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F.
2. Combine the softened cream cheese, sour cream, and mayonnaise in a large mixing bowl, using an electric mixer on medium speed for 1 minute until smooth and lump-free.
3. Fold in the squeezed-dry spinach, crumbled feta, minced garlic, dried dill, and black pepper with a spatula until evenly distributed.
4. Transfer the mixture to a 1-quart oven-safe baking dish and spread it into an even layer.
5. Bake for 20–25 minutes, until the edges are bubbly and the top is lightly golden.
6. While the dip bakes, toss the pita wedges with olive oil in a medium bowl, ensuring each piece is lightly coated.
7. Arrange the pita wedges in a single layer on a baking sheet.
8. Bake the pita wedges for 8–10 minutes, flipping halfway through, until crisp and lightly browned.
9. Remove the dip and pita from the oven and let the dip cool for 5 minutes before serving.

Fresh from the oven, this dip boasts a creamy, tangy base with pops of salty feta and earthy spinach, all hugged by warm, toasty pita. For a next-level twist, drizzle it with hot honey or serve alongside crunchy veggie sticks—because dippable delights deserve an encore.

Spinach and Feta Stuffed Zucchini Boats

Sick of the same old side dishes staring back at you from the dinner table? These spinach and feta stuffed zucchini boats are here to rescue your weeknight menu with a Mediterranean flair that’s so delicious, you’ll forget you’re eating your vegetables. They’re basically little flavor canoes paddling straight into your heart—no life jacket required.

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 5 ounces fresh spinach
• 1 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise to create boat shapes.
3. Use a spoon to scoop out the center flesh of each zucchini half, leaving a 1/4-inch thick shell. (Pro tip: Don’t discard the scooped zucchini—chop it finely and add it to the filling for zero waste!)
4. Arrange the hollowed zucchini boats cut-side up on the prepared baking sheet.
5. Heat olive oil in a large skillet over medium heat until it shimmers.
6. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
7. Stir in minced garlic and cook for 1 minute until golden and aromatic.
8. Add fresh spinach to the skillet and cook for 2-3 minutes, stirring constantly, until completely wilted.
9. Transfer the spinach mixture to a medium bowl and let it cool for 5 minutes.
10. Add crumbled feta, Parmesan, oregano, black pepper, and salt to the spinach mixture, stirring until fully combined.
11. Divide the filling evenly among the zucchini boats, packing it gently into each shell. (Pro tip: Overstuff them slightly—the filling will settle as it bakes.)
12. Bake for 20-25 minutes until the zucchini is tender when pierced with a fork and the cheese topping is lightly golden.
13. Remove from oven and let rest for 5 minutes before serving to allow the flavors to meld.

And just like that, you’ve transformed humble zucchini into edible vessels of joy. The tender zucchini shells give way to a creamy, tangy filling with pops of savory feta, while the baked edges add just enough crispness to keep things interesting. Try serving these boats alongside grilled chicken or floating them in a pool of marinara sauce for a playful, deconstructed Mediterranean feast that’ll have everyone asking for seconds.

Spinach and Feta Breakfast Muffins

C’mon, let’s be real—your morning routine probably involves more frantic coffee-spilling than actual nourishment. These spinach and feta breakfast muffins are here to rescue your chaotic AMs with a savory, protein-packed hug that’s ready when you are (unlike your alarm clock).

Ingredients

– 2 cups fresh spinach, chopped
– 1 cup crumbled feta cheese
– 4 large eggs
– 1 cup all-purpose flour
– 1/2 cup milk
– 1/4 cup olive oil
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin thoroughly to prevent sticking.
2. Whisk the eggs in a large bowl until fully blended and slightly frothy, about 1 minute.
3. Add the milk and olive oil to the eggs, whisking continuously until the mixture is smooth and emulsified.
4. Sift the flour, baking powder, salt, and pepper directly into the wet ingredients to avoid lumps.
5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix to keep muffins tender.
6. Stir in the chopped spinach and crumbled feta cheese until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow for rising.
8. Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to avoid sogginess.
A flaky, golden exterior gives way to a moist, savory interior bursting with earthy spinach and tangy feta. Serve them warm with a dollop of Greek yogurt or crumble them over a salad for a lazy brunch upgrade that’s anything but basic.

Spinach and Feta Lentil Salad

Gosh, are you tired of salads that leave you hungry 20 minutes later? This spinach and feta lentil salad is here to save lunchtime with the staying power of a superhero and the flavor of a Mediterranean vacation. Get ready for a bowl that’s anything but boring!

Ingredients

– 1 cup dry brown lentils
– 4 cups fresh spinach
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Rinse 1 cup dry brown lentils under cold water in a fine-mesh strainer to remove any debris.
2. Combine rinsed lentils with 3 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer lentils for 20 minutes until tender but not mushy.
4. Drain any remaining water from the cooked lentils and spread them in a thin layer on a baking sheet to cool completely for 15 minutes.
5. While lentils cool, roughly chop 4 cups fresh spinach into bite-sized pieces.
6. Finely chop 1/4 cup red onion and 1/4 cup walnuts.
7. In a large mixing bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
8. Add cooled lentils to the dressing bowl and toss gently to coat evenly.
9. Fold in chopped spinach, red onion, and walnuts until all ingredients are well distributed.
10. Gently mix in 1/2 cup crumbled feta cheese, being careful not to overmix and crush the cheese.

Perfect for meal prep or a quick dinner, this salad delivers satisfying texture with creamy feta, tender lentils, and crunchy walnuts. The bright lemon dressing cuts through the richness beautifully, making it fantastic stuffed into pita pockets or served alongside grilled chicken for a complete meal.

Spinach and Feta Phyllo Triangles

Excuse me while I dramatically fan myself, because these spinach and feta phyllo triangles are about to become the star of your next party, your lunchbox, and probably your dreams. They’re the perfect combination of flaky, cheesy, and savory that will have everyone asking for your secret (which you can totally take credit for).

Ingredients

– 1 package phyllo dough
– 10 ounces frozen spinach
– 8 ounces feta cheese
– 1/2 cup ricotta cheese
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped green onions
– 2 tablespoons olive oil
– 1 large egg
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 1/2 cup melted butter

Instructions

1. Thaw the frozen spinach completely in the refrigerator for 8 hours or at room temperature for 2 hours.
2. Squeeze the thawed spinach in a clean kitchen towel over the sink until no liquid remains.
3. Crumble the feta cheese into a medium mixing bowl using your fingers.
4. Add the squeezed spinach, ricotta cheese, chopped dill, chopped parsley, chopped green onions, olive oil, egg, garlic powder, black pepper, and salt to the bowl with the feta.
5. Mix all ingredients thoroughly with a spatula until well combined.
6. Unwrap the phyllo dough package and cover the sheets with a damp kitchen towel to prevent drying.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Place one phyllo sheet on a clean work surface and brush it lightly with melted butter using a pastry brush.
9. Layer a second phyllo sheet on top and brush it with more melted butter.
10. Cut the buttered phyllo stack lengthwise into 4 equal strips using a sharp knife.
11. Place 1 tablespoon of the spinach-feta mixture at the bottom of each phyllo strip.
12. Fold the bottom right corner of the phyllo strip over the filling to form a triangle, then continue folding in a triangular pattern until you reach the end of the strip.
13. Brush the completed triangle with melted butter and place it on the prepared baking sheet.
14. Repeat steps 8-13 with the remaining phyllo sheets and filling.
15. Bake the triangles at 375°F for 20-25 minutes until golden brown and crisp.
16. Remove the baking sheet from the oven and let the triangles cool for 5 minutes before serving. What makes these triangles truly magical is the way the crisp, buttery phyllo shatters to reveal the creamy, herbed filling inside. The salty feta plays beautifully against the fresh dill and parsley, creating little pockets of Mediterranean sunshine. Try serving them with a squeeze of lemon juice or alongside a simple Greek salad for the ultimate flavor experience.

Spinach and Feta Orzo Salad

Unbelievably, this isn’t your average sad desk salad—this spinach and feta orzo situation is basically a flavor party that crashed your lunch plans and decided to stay forever. It’s the kind of dish that makes you feel fancy without requiring any actual chef skills, perfect for when you want to impress but also want to nap immediately after. Consider it your new go-to for potlucks, picnics, or just pretending you have your life together on a random Tuesday.

Ingredients

– 1 cup orzo
– 2 cups fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, finely diced
– 1/4 cup Kalamata olives, pitted and halved
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup orzo to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo thoroughly in a fine-mesh strainer and rinse with cold water to stop the cooking process—this keeps it from getting mushy.
4. Transfer the cooled orzo to a large mixing bowl.
5. Add 2 cups chopped fresh spinach to the orzo while it’s still slightly warm—the residual heat will gently wilt the spinach without making it soggy.
6. Drizzle 2 tbsp olive oil over the orzo and spinach mixture.
7. Add 1 tbsp lemon juice and toss to combine evenly.
8. Sprinkle 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper over the mixture.
9. Add 1/4 cup finely diced red onion and 1/4 cup halved Kalamata olives.
10. Gently fold in 1/2 cup crumbled feta cheese last to keep those creamy chunks intact—nobody wants disintegrated feta sadness.
11. Let the salad rest for 15 minutes at room temperature to allow the flavors to meld together beautifully.
The result is this wonderful textural dance between the tender orzo, slightly wilted spinach, and those salty pops of feta and olives. Serve it piled high on a platter with grilled chicken or stuff it into pita pockets for a seriously upgrade lunch situation that’ll make you feel like you’ve won at adulthood.

Spinach and Feta Stuffed Pork Tenderloin

Mmm, get ready to impress your dinner guests with a dish that looks like it required culinary school but secretly comes together with the elegance of a well-timed dad joke. This spinach and feta stuffed pork tenderloin is basically a flavor party where everyone’s invited, and the pork is wearing its fanciest filling-filled outfit. It’s the kind of meal that makes you feel like a kitchen wizard without needing a magic wand—just a sharp knife and a healthy appetite for deliciousness.

Ingredients

– 1 pork tenderloin (about 1.5 pounds)
– 1 tablespoon olive oil
– 1 cup fresh spinach
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried oregano

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin dry with paper towels to ensure a good sear.
3. Carefully slice the pork tenderloin lengthwise down the center, but do not cut all the way through, creating a pocket for the filling.
4. In a medium bowl, combine the fresh spinach, crumbled feta cheese, minced garlic, salt, black pepper, and dried oregano.
5. Stuff the spinach and feta mixture evenly into the pocket of the pork tenderloin.
6. Secure the opening of the pork tenderloin with kitchen twine at 1-inch intervals to keep the filling inside during cooking.
7. Brush the outside of the pork tenderloin with olive oil.
8. Place the stuffed pork tenderloin on the prepared baking sheet and roast in the preheated oven for 25–30 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F.
9. Remove the pork from the oven and let it rest for 5 minutes on a cutting board to allow the juices to redistribute.
10. Carefully remove the kitchen twine, slice the pork into 1-inch thick medallions, and serve immediately.

Seriously, the contrast between the juicy, tender pork and the creamy, tangy filling is a match made in dinner heaven. Each slice reveals a beautiful spiral of green and white that’s almost too pretty to eat—but you’ll get over it quickly. Try serving it over a bed of lemon-herb quinoa or with roasted asparagus for a meal that’s as vibrant as it is satisfying.

Spinach and Feta Grilled Cheese Sandwich

Ever had a grilled cheese so sophisticated it makes your basic cheddar sandwich look like amateur hour? This spinach and feta version is here to elevate your lunch game from “meh” to magnificent, combining creamy, tangy cheese with earthy greens in a crispy, buttery embrace that’ll have you questioning all your previous sandwich life choices.

Ingredients

– 2 slices sourdough bread
– 2 tablespoons unsalted butter, softened
– 1/2 cup fresh spinach leaves
– 1/3 cup crumbled feta cheese
– 1/4 cup shredded mozzarella cheese

Instructions

1. Spread 1 tablespoon softened butter evenly on one side of each bread slice.
2. Place one bread slice buttered-side down in a cold non-stick skillet.
3. Layer 1/2 cup fresh spinach leaves evenly over the bread in the skillet.
4. Sprinkle 1/3 cup crumbled feta cheese over the spinach layer.
5. Top feta with 1/4 cup shredded mozzarella cheese.
6. Place the second bread slice on top, buttered-side facing up.
7. Turn stove burner to medium-low heat and cook sandwich for 4-5 minutes.
8. Check bottom bread by carefully lifting with spatula – it should be golden brown with visible grill marks.
9. Flip sandwich using spatula and cook for another 3-4 minutes.
10. Press down gently with spatula to ensure even cooking and cheese melting.
11. Remove from heat when both sides are evenly golden brown and cheese is visibly melted.
12. Transfer to cutting board and let rest for 1 minute before slicing. The contrast between the crispy, buttery exterior and the warm, gooey cheese center is pure magic, while the feta provides a salty tang that cuts through the richness. Try serving it with a side of tomato soup for dipping, or slice it into strips for perfect party finger food that’ll disappear faster than you can say “more please!”

Spinach and Feta Couscous Stuffed Tomatoes

Brace yourselves, tomato lovers—we’re about to stuff those juicy orbs with a Mediterranean party that’ll make your taste buds do the cha-cha. These spinach and feta couscous stuffed tomatoes are the ultimate weeknight hero, turning humble ingredients into a dish that screams “I’ve got my life together” (even if you absolutely do not). Get ready to impress your dinner guests, your cat, or just your very hungry self with this flavor-packed masterpiece.

Ingredients

– 4 large beefsteak tomatoes
– 1 cup couscous
– 1 cup boiling water
– 2 cups fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the top 1/4 inch off each tomato and use a spoon to carefully scoop out the pulp and seeds, leaving a 1/4-inch thick shell.
3. Place the hollowed tomatoes upside down on paper towels for 10 minutes to drain excess moisture.
4. Place couscous in a medium bowl and pour 1 cup of boiling water over it, then cover tightly with plastic wrap and let sit for 5 minutes.
5. Fluff the couscous with a fork until all grains are separated.
6. Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering.
7. Add chopped spinach and cook for 2-3 minutes until completely wilted and dark green.
8. Transfer the cooked spinach to the couscous bowl.
9. Add crumbled feta cheese, remaining 1 tablespoon olive oil, lemon juice, garlic powder, black pepper, and salt to the bowl.
10. Mix all ingredients thoroughly until well combined.
11. Pat the inside of each tomato dry with a paper towel to ensure the filling doesn’t get soggy.
12. Spoon the couscous mixture into each tomato shell, packing it down gently but leaving a 1/4-inch space at the top.
13. Arrange stuffed tomatoes on the prepared baking sheet and bake for 20-25 minutes until tomatoes are tender but still hold their shape.
14. Remove from oven and let rest for 5 minutes before serving.

Seriously, the texture contrast here is everything—tender tomato walls giving way to that fluffy, savory couscous filling with little bursts of salty feta. Serve these beauties alongside grilled chicken or fish for a complete meal, or heck, just line them up and eat them like a tomato-loving champion while binge-watching your favorite show.

Summary

So there you have it—20 fantastic spinach and feta recipes to brighten up any meal! We hope this collection inspires you to get cooking and enjoy these delicious, versatile dishes. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so others can discover these tasty ideas too. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.