A hearty, colorful, and nutritious vegetarian dish, this Sweet Potato & Spinach Feta Bake is the perfect go-to for a satisfying meal that’s packed with flavor and goodness. With tender layers of sweet potatoes, savory spinach, and creamy feta, it’s a comforting combination that feels indulgent while still being wholesome.
Why You’ll Love This Recipe
I love how simple yet flavorful this bake is. The natural sweetness of the potatoes contrasts beautifully with the salty feta, and the spinach adds a vibrant green layer that makes each bite satisfying. It’s also a great recipe to prep ahead, whether I’m feeding the family or just want something tasty waiting in the fridge. Plus, it’s gluten-free, nutrient-dense, and works perfectly for breakfast, lunch, or dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large sweet potatoes, peeled and thinly sliced
1 tablespoon olive oil
1 medium onion, finely sliced
2 cloves garlic, minced
3 cups fresh spinach leaves
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
3/4 cup crumbled feta cheese
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish.
In a skillet, I heat the olive oil over medium heat, then cook the sliced onion until softened, about 4 minutes. I stir in the garlic and let it cook for another minute.
Next, I add the spinach and sauté just until wilted, which usually takes about 2 minutes. Then I take it off the heat and set it aside.
In a separate bowl, I whisk the eggs with the milk, salt, pepper, paprika, and thyme until well combined.
I layer half the sweet potato slices on the bottom of the baking dish, spread half of the spinach mixture on top, and sprinkle some feta.
I repeat the layers, finishing with a final sprinkle of feta, and pour the egg mixture evenly over everything.
Covering the dish with foil, I bake it for 30 minutes. Then I remove the foil and let it bake for another 10–15 minutes until the top turns golden and everything sets.
After baking, I let it rest for 5 minutes before slicing and serving it warm.
Servings And Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories Per Serving: 280 kcal
Variations
I like mixing things up based on what’s in my fridge. Sometimes I add chopped mushrooms to the spinach for an earthy depth or toss in some sun-dried tomatoes for a touch of sweetness. For a bit more protein, a handful of cooked quinoa or shredded rotisserie chicken fits right in. I’ve also tried goat cheese instead of feta, which adds a creamy tang I really enjoy.
Storage/Reheating
I usually store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave in about 1–2 minutes, or I pop it in a 350°F oven for 10–15 minutes to get the edges crisp again. It also freezes well—I wrap portions tightly and reheat directly from frozen in the oven for a quick meal.
FAQs
How Do I Keep The Sweet Potatoes From Being Undercooked?
I slice the sweet potatoes as thinly as possible—this helps them cook through evenly. A mandoline works great if I want uniform slices.
Can I Use Frozen Spinach Instead Of Fresh?
Yes, I’ve used frozen spinach in a pinch. I just make sure to thaw it completely and squeeze out all the excess moisture before adding it to the skillet.
What Can I Substitute For Feta Cheese?
If I’m out of feta, I sometimes use goat cheese, ricotta, or even grated parmesan for a different flavor twist.
Is This Dish Suitable For Meal Prep?
Absolutely. I like making it ahead and storing it in individual containers for easy grab-and-go lunches or dinners throughout the week.
Can I Make This Dairy-Free?
Yes, I swap the milk with a non-dairy option like almond or oat milk and use a dairy-free cheese alternative. The texture will still be satisfying.
Conclusion
This Sweet Potato & Spinach Feta Bake is a reliable, feel-good dish I keep coming back to. It’s simple, healthy, and packed with flavor, making it ideal for any day of the week. Whether I’m serving it fresh from the oven or pulling it from the fridge, it always delivers warmth and satisfaction.
This Sweet Potato & Spinach Feta Bake is a hearty, colorful, and nutritious vegetarian dish featuring layers of tender sweet potatoes, wilted spinach, and creamy feta cheese bound together with a savory egg mixture. It’s perfect for any meal of the day and ideal for meal prep.
Total Time:1 hour
Yield:4 servings
Ingredients
2 large sweet potatoes, peeled and thinly sliced
1 tablespoon olive oil
1 medium onion, finely sliced
2 cloves garlic, minced
3 cups fresh spinach leaves
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
3/4 cup crumbled feta cheese
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
In a skillet, heat olive oil over medium heat. Add sliced onion and cook for 4 minutes until softened.
Stir in garlic and cook for another minute. Add spinach and sauté until wilted, about 2 minutes. Remove from heat.
In a bowl, whisk together eggs, milk, salt, pepper, paprika, and thyme.
Layer half of the sweet potato slices in the bottom of the baking dish.
Top with half of the spinach mixture and sprinkle with some feta.
Repeat the layers with remaining ingredients, finishing with a sprinkle of feta on top.
Pour the egg mixture evenly over the layered ingredients.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until golden and set.
Let rest for 5 minutes before slicing and serving warm.
Notes
Add mushrooms or sun-dried tomatoes for more flavor.
Substitute goat cheese or ricotta for feta if desired.
Stir in cooked quinoa or shredded chicken for added protein.
Use frozen spinach if fresh is unavailable—just thaw and squeeze dry.
Freezes well—wrap individual portions for easy reheating.
