Cheesy spinach bake

Cheesy spinach bake

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(20 ratings)

Prep: 20 mins Cook: 40 mins


Makes 6-8 portions
Add some glamour to your lunchbox with this smart vegetarian recipe

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal436
  • fat25g
  • saturates13g
  • carbs32g
  • sugars5g
  • fibre2g
  • protein23g
  • salt2g
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  • 200g pack feta cheese
  • 2 x 250g tubs ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 3 x 100g bags baby spinach, chopped
  • 1 bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • good grating nutmeg



    One of the most useful of spices for both sweet and savoury

  • 100g breadcrumbs
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 sheets filo pastry


  1. Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.

  2. Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.

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Comments, questions and tips

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18th Jun, 2019
Was really easy to make. Substituted the filo with puff pastry (my supermarket had restricted choice) and replaced the spring onions with normal, but sautéed onions. Also substituted half of the ricotta with normal cream cheese. Worked out fine.
14th Jun, 2018
Really good mid-week dish. I didn't add extra salt as the Parmesan works as seasoning (& our tastebuds are accustomed to eating very little added salt) but I did add plenty of pepper. I think a sprinkling of chilli flakes would also be good. We ate it warm with salad but cold(ish) would be even better. It's also super-easy to make, throw everything (bar the filo) in a bowl and mix. The spinach does not need to be pre-cooked.
22nd Nov, 2016
Is the spinach cooked and then squeezed of the water? or is it used straight from the bag. Unless I've overlooked it somewhere in the recipe I assume its pre-cooked. Many thanks in advance to anyone able to answer this post.
18th Jun, 2019
No, it's raw/"straight from the bag"
7th Feb, 2015
Incredibly filling... but tasty. Will definitely make again but with a few of the suggestions below.
14th Jan, 2014
Am making this for the 3rd time for a large party. Tasty and easier to make than it seems.
27th Nov, 2013
Not as fiddly as I expected. Followed the recipes exactly and it worked perfectly. Went down a treat. Have frozen portions and re-heated in the microwave and happy with the results. Will make it again.
23rd May, 2013
This recipe was a fiddly but well worth the effort! It was so delicious I used mascarpone cheese in place of the ricotta everyone loved it went down a treat adult's and children alike there was no leftovers to freeze!
14th Jul, 2012
I doubled the ingredients and also added an extra egg yolk and a cup of chopped dill. Also I sprinkled some bread crumbs on the base of the tin to soak up any excess liquid. You do need to salt & pepper it well.
12th Feb, 2012
Loved this! Found it very easy to make and very tasty. I had enough left over to freeze 4 portions so made many tasty meals out of it. Will definitely be making it again.


12th Nov, 2017
Is the spinach pre cooked before you add it? I’m assuming not?
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. No, there is no need to pre-cook the spinach.
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