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Crispy Greek Spanakopita Breakfast Casserole Easy Spinach Feta Recipe

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A crispy Greek spanakopita-inspired breakfast casserole with spinach and feta, perfect for brunch or casual gatherings. It features a flaky phyllo crust and a savory, creamy filling with fresh herbs.

Ingredients

Scale
  • 1 package (16 oz) frozen phyllo sheets, thawed
  • 10 oz fresh spinach, washed and roughly chopped (or frozen spinach, well drained)
  • 8 oz feta cheese, crumbled
  • 4 large eggs, room temperature
  • 3–4 green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 cup olive oil or melted butter, for brushing phyllo layers
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil or butter.
  2. Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add chopped spinach and cook until wilted and most moisture evaporates, about 4-5 minutes. Transfer to a bowl and let cool slightly.
  4. To the cooled spinach, add crumbled feta, sliced green onions, chopped dill, lemon zest, salt, and pepper. Crack in the eggs and gently mix until well combined.
  5. Carefully unroll phyllo sheets. Place one sheet into the baking dish, letting edges hang over. Brush generously with olive oil or melted butter. Repeat layering and brushing for 6-8 sheets to build a sturdy base.
  6. Spread the spinach and feta mixture evenly over the phyllo base.
  7. Fold the overhanging phyllo edges over the filling, then layer 6-8 more phyllo sheets on top, brushing each sheet generously.
  8. Score the top layers into squares or diamonds with a sharp knife to make serving easier and allow steam to escape.
  9. Bake for 35-40 minutes until the top is deeply golden and crisp. If browning too quickly, loosely cover with foil halfway through baking.
  10. Let the casserole rest for 10 minutes before slicing and serving.

Notes

Thaw phyllo dough overnight in the fridge to prevent tearing. Brush each phyllo sheet generously with olive oil or melted butter for a crispy texture. Cook spinach until most moisture evaporates to avoid sogginess. Score the casserole before baking to help steam escape and ease serving. Let rest before slicing for cleaner cuts. Cover phyllo with a damp towel during assembly to keep it pliable.

Nutrition

Keywords: spanakopita, breakfast casserole, spinach, feta, Greek, phyllo dough, brunch, easy recipe, savory casserole

Find it online: https://gleefulfork.com/crispy-greek-spanakopita-breakfast-casserole-easy-spinach-feta-recipe/