Spinach-Feta Casserole

I used half the butter, no cheese food, fresh spinach instead of frozen, and chopped garlic cloves. My guests loved it!

I liked what I made after seeing this recipe and making changes after reading reviews, but what I made bares little resemblance to the original recipe and the couple complaints I have would just be compounded if I had followed the original, hence the poor rating I give this recipe. I halved the recipe, substituted Italian cheese mix for the mozzarella and processed cheese, sauteed a couple cloves of garlic in a small amount of butter instead of using garlic powdered did not put any butter in the spinach mixture only used a little melted butter on the phyllo dough and only used about half of the phyllo dough. I used two or three pieces of phyllo dough per layer and made three layers of dough with two layers of spinach mixture. The end result is very heavy even after only using a small amount, maybe 2 Tbsp, of butter and a reduced fat cheese. It is also not very filling; as a main dish and my boyfriend and I ended up eating the entire thing instead of stretching it out for two meals like I was expecting. I imagine using a full cup of butter only adds to the heaviness and does nothing to make the recipe more filling. Overall, I like the idea of spinach casserole but will keep looking for a recipe that better fits my needs.

While this dish was tasty, to call it Spinach Casserole is probably unintentionally misleading. I don’t see how anyone could eat this as a meal. It’s perfect as an appetizer or to serve as a dish with other choices, but I used it as an addition to a meal. As one of the other reviewers suggested, I used fresh spinach with Havarti cheese and mozzarella. I made this recipe twice, once with garlic and once without because I can’t eat garlic. It was great both times. All said, it was very good and I’d used this recipe again only as a side dish, not a main course.

This was AMAZING. Made a whole 9×13 pan for my poor student self and it was a great dinner on Tuesday and an even better lunch on Wednesday, Thursday, and Friday (and a midnight snack somewhere in there too, I think). I made a lot of changes, so I’m only giving the recipe four stars, but this is a great dish to tweak to your own tastes. I omitted the butter completely (although I probably should have actually put some on the phyllo dough… I’ve never used phyllo before and it turned out kind of weird, and I think that might be why… probably didn’t help that I was too hungry to thaw it all the way, um.) as well as the processed cheese. Instead, I threw the rest of my dill goat cheese and some greek yogurt and dill veggie dip that was in my fridge in with the spinach mixture. Turned out completely amazing… will probably find its way into my monthly rotation of week-long meals 😛

Great base recipe. I made a few additions/changes so that’s why I only gave it 4 stars. I added 3 cloves of fresh garlic (instead of garlic powder), 1 small white onion, 3.5 oz of sundried tomatoes, and 8 oz baby bella mushrooms, as well as ricotta cheese to the mix. Instead of the cubed processed cheese, I used a cheddar blend. I didn’t use any butter at all, and used some butter-flavored cooking spray on the bottom and top layers, along with some EVOO in between. I will make this again, and might try using the spinach/cheese mixture as a dip. Thanks for the recipe!

Glad I took the advice of others and did not use but only 1/4 c of melted butter and next time will not put any on the top part because it just sat there like one big puddle so I ended up dabbing with paper towel and cooked 5 min longer. Really nice recipe, I will make again.

The pack of phyllo I thought I had turned out to be puff pastry so I substituted and used Wanton wrappers instead. I find feta very salt so used cottage cheese and mature cheddar with the mozzarella, it worked out very well. The only butter I added was to moisten the sheets of pastry. I also omitted the vinegar.

This has become one of my most frequented recipes, with a few major modifications. First, I only use about 1/4 cup of the butter, and you can cut it down further to make this dish a bit healthier. I also cut out the processed cheese food and add in 1 cup of mixed cheddar cheese blend. I also add in some minced garlic in addition to the garlic powder and 1/2 white onion. Delicious, and I use a bit of cooking spray on the top layer only to prevent burning. Works like a charm every time, and I always get recipe requests for this casserole!

Use 3 (10oz) pkgs. of frozen spinach. Replace velveeta with Muenster, layer spinach with phyllo dough several times (kind of like lasagne), use only a few tablespoons of butter to brush the phyllo dough with lightly, chop some 1 onion and 3 cloves garlic to add to the spinach. Omit garlic powder.

Delicious! I used fresh spinach, rinsed them and hand dried. I also, use extra mozzarella and cheddar to compensate for the processed cheese. It was a HIT!

This was really good, but I am really glad that I halved the amount of better. I used 1/4 cup butter in the spinach mix and only about a tablespoon or 2 on top. On the layers, I used a few sprits of butter spray. I started off using 8 sheets of dough per layer, but then I got worried about started using 4. I wish that I had used the whole package of dough! It looks like too much dough, but it’s not! I also used mild cheddar instead of “cheese food” (I don’t know what that even is). Good recipe! I’d make it again!

Loved the layered texture of the dish, but the vinegar was too much, it made the dish taste sour. We will try this recipe again minus the vinegar.

It is very good as a side dish but very rich. I added ham cube, mushrooms and a little chili peppers. The recipe could easily be cut in half for 2 people and should be baked in a shallow casserole dish.

Oh my gosh this was just what i was looking for. I used the butter just to brush on the phyllo. Used feta and mozz cheese and it was perfect. Thank you! Everyone asks me for this recipe!

Oh my gosh this was just what i was looking for. I used the butter just to brush on the phyllo. Used feta and mozz cheese and it was perfect. Thank you! Everyone asks me for this recipe!

My boyfriend and I thought that this was delicious! I added some chicken to the recipe, and used light cream cheese, reduced fat Velveeta, and 2% milk mozzarella cheese. I was a bit unsure of what “layer” of phylo meant (for the bottom of the casserole). So, I put about six sheets on the bottom, added some mix, put another six sheets of phylo, added more mix, and then put the remaining sheets of phylo on top. So good! We felt that the chicken was a nice addition, too.

Delicious. I skipped the processed cheese, but otherwise followed ingredients exactly. I did several sheets of phyllo, some filling, some more phyllo, then more filling and then topped with phyllo. Next time I will sautee the garlic as other reviewers suggested, but it was quite good with just the garlic powder (and faster that way!)

I’m giving 4 stars b/c like others, I made some changes. Here they are: to the spinach/cheese mix add 3 cloves garlic and 1 onion sauteed in olive oil. Skip the processed cheese and do 3 c. mozz instead. Use 1/2 c. butter TOTAL! That includes brushing the melted butter on the layers of phyllo. Hope you like the changes!! We sure did!

Very good. I used havarti instead of processed cheese. I also used very little of the butter and opted for the butter spray. Delicious.

My family loved this dish! Due to the fact that we could not find phyllo dough in our local supermarket, we used flattened crescent rolls instead. It worked out wonderfully. Thank you!!!!

Love this recipe. I served along with a shoulder of lamb with a greek flair. My company loved it. However, I did not want to use spinach sine it was in my lamb recipe. So, I substituted chopped broccoli and cauliflower. Just as good. This is definately a keeper