Spinach & Feta Ground Beef Bake – Comforting, Savory, and Easy

This Spinach & Feta Ground Beef Bake is one of those weeknight recipes that feels special without asking much of you. It layers seasoned ground beef with garlicky spinach, creamy feta, and a touch of tomato for a rich, Mediterranean-inspired flavor. It’s hearty but not heavy, and it reheats beautifully for lunches or busy nights.

If you like simple ingredients that work hard, this one delivers. Best of all, it comes together in one pan and a baking dish, so cleanup is simple.

What Makes This Recipe So Good

• Big flavor, simple pantry staples: Ground beef, spinach, feta, onion, and tomato paste pack a lot of taste without a long ingredient list.
• Great texture contrast: Crumbled beef and silky spinach meet creamy, salty feta for a satisfying bite.
• Make-ahead friendly: Assemble earlier in the day, then bake when you’re ready. Leftovers hold up well for 3–4 days.
• Balanced and customizable: Works with lean or higher-fat beef, fresh or frozen spinach, and different cheeses.
• Family-approved comfort: Mild spices keep it approachable, while the feta adds just enough tang to keep things interesting.

Shopping List

• Ground beef: 1.5 pounds (85–90% lean recommended)
• Spinach: 10 ounces fresh baby spinach (or 10 ounces frozen, thawed and well-drained)
• Feta cheese: 6–8 ounces, crumbled
• Onion: 1 medium yellow onion, diced
• Garlic: 3–4 cloves, minced
• Tomato paste: 2 tablespoons
• Crushed tomatoes or passata: 1 cup
• Eggs: 2 large (helps bind and add richness)
• Olive oil: 2 tablespoons
• Dried oregano: 1 teaspoon
• Ground cumin: 1 teaspoon
• Red pepper flakes: 1/4–1/2 teaspoon (optional, for heat)
• Salt and black pepper: To taste
• Fresh parsley or dill: A small bunch, chopped (optional but brightens the dish)
• Shredded mozzarella or kefalotyri: 1/2 cup (optional for a browned top)

Instructions

1. Preheat the oven: Set to 375°F (190°C).

   Lightly oil a 9×13-inch baking dish.

2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until soft and lightly golden. Stir in garlic and cook 30–60 seconds until fragrant.
3. Brown the beef: Add ground beef to the skillet.

   Cook, breaking it up with a spatula, until no longer pink and edges start to crisp, about 6–8 minutes. Season with salt, pepper, oregano, cumin, and red pepper flakes if using. Spoon off excess fat if needed.

4. Add tomato base: Stir in tomato paste and cook 1 minute to caramelize slightly.

   Pour in crushed tomatoes or passata. Simmer 3–4 minutes to thicken. Taste and adjust seasoning.

5. Cook the spinach: If using fresh, add it to the skillet in batches, stirring until wilted.

   If using frozen, squeeze it very dry in a clean towel and fold it into the beef mixture. Cook 1–2 minutes to combine and reduce excess moisture.

6. Cool slightly and add eggs: Take the skillet off the heat and let the mixture cool for 3–5 minutes so it’s warm, not hot. Whisk the eggs in a small bowl, then stir them into the beef-spinach mixture.

   This helps the bake set without turning eggy.

7. Add feta and herbs: Fold in most of the crumbled feta, saving a handful for the top. Stir in chopped parsley or dill if using.
8. Assemble: Spread the mixture into the prepared baking dish. Top with remaining feta.

   Add a light sprinkle of mozzarella or kefalotyri if you like a browned cheesy crust.

9. Bake: Bake uncovered for 20–25 minutes, until the edges bubble and the top is lightly golden. The center should be set and not overly wet.
10. Rest and serve: Let it rest 5–10 minutes before slicing. Garnish with extra herbs and black pepper.

    Serve with a simple salad, lemon wedges, or warm pita.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into slices, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge.
• Reheating: Oven at 325°F (165°C) for 12–15 minutes or until warmed through. For a single serving, microwave in 30–45 second bursts, then finish under the broiler for 1–2 minutes to refresh the top.

Health Benefits

• Protein-rich: Ground beef provides essential amino acids, iron, zinc, and B vitamins for energy and muscle support.
• Leafy greens boost: Spinach brings vitamin K, folate, and antioxidants like lutein.

  It adds nutrients without many calories.

• Calcium and flavor from feta: Feta adds calcium and a salty punch, letting you use less overall cheese while keeping the dish satisfying.
• Balanced macros: With protein, healthy fats from olive oil, and fiber from spinach, the bake is filling and steady on blood sugar.
• Adaptable to dietary needs: You can use leaner beef, reduce cheese, or add more greens for a lighter version.

What Not to Do

• Don’t skip draining or reducing liquid: Excess moisture from beef or spinach leads to a soggy bake. Spoon off fat and squeeze frozen spinach thoroughly.
• Don’t add eggs to piping hot filling: They can scramble. Let the mixture cool a few minutes first.
• Don’t overbake: It can dry out the beef and dull the flavors.

  Pull it when set and lightly golden.

• Don’t underseason: Feta is salty, but the beef and spinach still need salt, pepper, and spices to shine.
• Don’t overcrowd the skillet: If your pan is small, brown beef in two batches so it caramelizes instead of steaming.

Alternatives

• Meat swaps: Use ground turkey, chicken, or lamb. For leaner meats, add 1 tablespoon olive oil for richness.
• Cheese options: Try ricotta salata, goat cheese, or a mix of feta and Parmesan. For a mellower top, use mozzarella only.
• Veggie boosts: Stir in diced red bell pepper, mushrooms, or zucchini (sauté first to remove moisture).

  A handful of olives adds briny depth.

• Low-carb tweaks: It’s already low in carbs, but you can skip the crushed tomatoes and use 1 extra tablespoon tomato paste for a drier bake.
• Herb variations: Dill makes it brighter, parsley keeps it classic, and a pinch of dried mint adds a Greek-inspired note.
• Dairy-free: Use a dairy-free feta alternative and skip the mozzarella. Add a squeeze of lemon before serving for tang.

FAQ

Can I use frozen spinach?

Yes. Thaw completely, then squeeze it very dry in a clean towel to avoid excess liquid.

Measure about 10 ounces after draining for the best texture.

What fat percentage of ground beef works best?

Eighty-five to ninety percent lean is ideal. It gives enough flavor and moisture without leaving the dish greasy.

Do I have to add eggs?

No, but they help the bake slice cleanly. If skipping eggs, reduce the crushed tomatoes slightly and bake a few minutes longer to set.

Can I make this ahead?

Absolutely.

Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if going straight from the fridge.

How do I prevent a watery bake?

Brown the beef well, drain excess fat, cook off moisture after adding tomatoes, and squeeze spinach dry. Rest the bake before slicing so juices settle.

What should I serve with it?

A lemony cucumber-tomato salad, garlicky yogurt, or a simple green salad works well.

Warm pita or crusty bread is great for scooping.

Can I double the recipe?

Yes. Use a larger baking dish or two 9×13 pans. Rotate pans halfway through baking for even browning.

Is this freezer-friendly?

Very.

Freeze baked and cooled portions for quick meals. Reheat gently in the oven to preserve texture.

Wrapping Up

This Spinach & Feta Ground Beef Bake is the kind of recipe that earns a regular spot in your rotation. It’s savory, comforting, and easy to adapt with what you have on hand.

With a few smart steps—good browning, well-drained spinach, and a short rest—it turns simple ingredients into a satisfying dinner. Keep feta and spinach on your grocery list and you’ll always be close to a great meal.