Easy Spinach Artichoke Bake with Feta & Sun-Dried Tomatoes

This Mediterranean spinach bake is a simple oven-baked side dish made with fresh spinach, artichoke hearts, feta cheese, and sun-dried tomatoes, finished with lemon and olive oil. Everything is layered into a baking dish and cooked until the spinach softens and the feta warms through. 

This baked spinach artichoke dish comes together in about 30 minutes from start to finish. It works well as an easy Mediterranean-style side dish for dinner, especially alongside grilled meats or lighter meals where you want something warm without being heavy, similar to dishes like a spinach feta frittata or other simple baked vegetable sides. The combination of garlic, olive oil, and lemon zest keeps the flavor balanced while the feta adds richness without turning it into a creamy spinach artichoke casserole. This version skips the usual cream cheese base and keeps the ingredients simple.

Because it uses simple ingredients and minimal prep, this baked spinach dish comes together quickly and doesn’t rely on sauces or extra steps. It’s a straightforward way to use fresh spinach while keeping the texture intact and avoiding excess moisture in the finished dish.

Growing up off-grid, wild greens like lamb’s quarters were just part of what we ate, often simply cooked or even eaten fresh with a bit of butter. That early exposure is likely where my appreciation for spinach and similar greens comes from.

It’s also why I tend to focus on building vegetable side dishes for everyday meals like this one. Vegetables can easily fall into the same stayed methods and flavors, but small changes—like adding lemon, feta, or herbs at the right time—can make them feel more complete without adding extra work.

Why You’ll Love This Mediterranean Spinach Bake

Simple, Hands-Off Side Dish: This works as a vegetable side for everyday meals. It’s layered and baked as a vegetable dish rather than mixed into a creamy base, making it easy to prepare while the rest of your meal cooks.

A Step Up from Plain Spinach: It turns a basic vegetable into a more complete side dish, similar to other baked vegetable dishes like a zucchini tomato bake.

Bright Lemon Finish: The lemon zest and juice added after baking bring brightness to the dish and prevent the spinach from tasting flat or overly heavy.

How to Make Mediterranean Spinach Bake

Start by rinsing the baby spinach in a colander under cold water. Even if it looks clean, spinach can hold onto grit, so give it a quick rinse. Pat it dry with paper towel or a clean cloth so you’re not adding extra water to the dish.

Spread the spinach into an 8×8 baking dish. It will look like a lot at first, but it cooks down quite a bit in the oven, so don’t worry about the volume.

Preheat your oven to 350°F so it’s ready once everything is assembled.

Add the julienned sun-dried tomatoes over the spinach. Since they are packed in oil, you don’t need to drain them completely—some of that oil helps coat the spinach and adds flavor as it bakes.

Mince the garlic cloves and sprinkle them evenly over the dish. Try to spread the garlic out so it doesn’t sit in one spot, which can make the flavor too strong in one bite.

Drain the canned artichoke hearts and cut them in half. This keeps them in larger pieces so they hold their texture during baking instead of breaking down into the spinach.

Scatter the artichokes across the dish, then add the sliced feta over the top. The feta won’t fully melt, but it will soften and warm through, creating small pockets of richness.

Place the dish in the oven uncovered and bake for about 25 minutes. As it cooks, the spinach will wilt down and the garlic will soften. You’ll notice the volume of the dish shrink as the greens cook.

Once baked, remove the dish from the oven and finish it right away while it’s still hot. Zest the lemon over the top, then sprinkle on the chopped parsley.

The parsley is added at the end as a finishing herb, not a garnish. It brings a fresh flavor that balances the richness of the feta and the cooked spinach.

Pour the lemon juice evenly over the dish, then finish with a light drizzle of olive oil. Adding these at the end keeps the flavors fresh and bright instead of cooking them off in the oven.

Ingredients

This is a baked spinach side dish without a cream-based sauce, so the texture stays lighter than traditional spinach artichoke casseroles.

Baby spinach: Forms the base of the dish and cooks down significantly in the oven. It absorbs the garlic and oil while softening into a tender layer.

Sun-dried tomatoes (in oil): Add concentrated tomato flavor and a bit of richness from the oil they’re packed in, which helps carry flavor through the spinach.

Garlic: Brings a strong savory base. Mincing it and spreading it evenly prevents overpowering bites and allows it to mellow as it bakes.

Artichoke hearts (canned): Bring texture and mild flavor to the dish. These are typically used from a can or jar, which is often more practical than fresh.

Feta cheese: Adds saltiness and a slightly tangy flavor. It softens when heated but doesn’t fully melt, so it stays in distinct pieces throughout the dish.

Lemon zest and juice: Brighten the dish at the end. Adding them after baking keeps the flavor fresh and prevents it from dulling in the oven.

Fresh parsley: Adds a light herbal note that balances the richer ingredients.

Olive oil: Ties everything together and helps carry flavor across the dish, especially after the lemon is added.

Substitutions and Add-Ins for Mediterranean Spinach Bake

Baby spinach: Arugula works well here and cooks down in a similar way. Kale or Swiss chard can also be used if that’s what you have, though they will stay a bit more textured.

Sun-dried tomatoes: These can be reduced or left out if needed. Fresh tomatoes will work, but they will release more moisture into the dish, so the type of tomato you use will affect the final texture.

Garlic: Adjust to taste if you prefer a milder flavor. Garlic powder can be used in a pinch, though fresh garlic gives a fuller result.

Artichoke hearts: Hearts of palm or fresh asparagus are the closest swaps while keeping the Mediterranean feel. Roasted red peppers or eggplant can also be used if that’s what you have.

Feta cheese: Goat cheese is the easiest substitute here and will give a softer finish. This same combination also works well in dishes like orzo salad with sun-dried tomatoes and feta.

Lemon: Added at the end to brighten the dish, so it remains.

Fresh parsley: Used as a finishing herb, so it remains.

Olive oil: Part of the final drizzle and overall flavor, so it remains.

Expert Tips, Serving and Storing Suggestions

Expert Tip #1: Remove excess moisture. If the spinach is too wet going into the dish, it will release more water as it cooks and can make the final result slightly watery. I recommend using a slotted spoon to transfer the finished spinach to a serving dish so any excess moisture is left behind.

Expert Tip #2: Don’t overbake. Once the spinach has wilted and the feta has softened, it’s done. Overbaking can cause the greens to lose texture and become too soft.

Expert Tip #3: Add lemon after baking. Adding the lemon at the end keeps the flavor fresh and noticeable instead of muted.

Expert Tip #4: Use the right baking dish size. An 8×8 dish works best to keep the ingredients layered without spreading too thin. A larger dish will cause the spinach to cook down more quickly and can make the final texture softer.

Serve this spinach bake warm as a side dish with fresh options like a tomato cucumber salad or dill potato salad. It also pairs well with roast chicken if you’re building out a full meal. This is a practical weeknight side when you need something that can go in the oven and cook on its own while you finish the rest of the meal. It works well in spring and summer when you want a warm vegetable that still feels light.

This dish is best served fresh from the oven while the feta is still soft and the flavors are at their brightest. If you do have leftovers, store them in an airtight container in the fridge for up to 2–3 days and reheat gently until warmed through.