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Delicious spinach artichoke casserole with feta cheese and sun-dried tomatoes, perfect for a flavorf.

Easy Spinach Artichoke Bake with Feta & Sun-Dried Tomatoes

Amber Bondar
A simple baked spinach side dish made with fresh spinach, artichoke hearts, feta cheese, and sun-dried tomatoes, finished with lemon and olive oil. This version skips the usual cream cheese base and keeps the texture light.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Canadian, Mediterranean
Servings 4 Servings
Calories 283 kcal

Equipment

  • 8*8 Baking Dish
  • knife
  • Cutting board
  • Colander

Ingredients
  

  • 4½ Cups Baby Spinach A 5 oz (about 140g) pkg rinsed and patted dry
  • 2 Tbsp Sun-dried Tomatoes In Oil Julienned
  • 2 Lrg Garlic Cloves Minced
  • 1⅔ Cups Canned Artichoke Hearts 1 can (398 ml) artichoke hearts. Halved
  • 1 Cup Feta Cheese Sliced or Crumbled
  • 1 Lemon Zested
  • ¼ Cup Fresh Lemon Juice
  • 3 Tbsp Fresh Flat Leaf Parsley Coarsely cut or ripped
  • 2 Tbsp Olive Oil Drizzled to finish

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Rinse the spinach under cold water and pat dry to remove excess moisture.
    4½ Cups Baby Spinach
  • Spread the spinach evenly in an 8x8 baking dish. It will look like a lot, but it will cook down.
  • Add the sun-dried tomatoes over the spinach, including a bit of the oil.
    2 Tbsp Sun-dried Tomatoes In Oil
  • Sprinkle the minced garlic evenly across the dish.
    2 Lrg Garlic Cloves
  • Add the drained and halved artichoke hearts.
    1⅔ Cups Canned Artichoke Hearts
  • Top with feta cheese, spreading it across the surface.
    1 Cup Feta Cheese
  • Bake uncovered for about 25 minutes, until the spinach has wilted and the feta is softened.
  • Remove from the oven and finish immediately.
  • Add lemon zest and sprinkle with parsley.
    1 Lemon, 3 Tbsp Fresh Flat Leaf Parsley
  • Pour the lemon juice evenly over the dish and drizzle with olive oil before serving.
    ¼ Cup Fresh Lemon Juice, 2 Tbsp Olive Oil

Notes

Notes:
Use a slotted spoon to lift the spinach from the baking dish onto a serving plate before adding the lemon and parsley. This helps leave behind any excess moisture so the final dish isn’t watery.

Nutrition

Calories: 283kcalCarbohydrates: 10gProtein: 8gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 33mgSodium: 793mgPotassium: 364mgFiber: 3gSugar: 1gVitamin A: 4507IUVitamin C: 46mgCalcium: 247mgIron: 2mg
Keyword artichoke, easy side dish, feta cheese, Mediterranean, spinach
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