This delightful Spinach and Potato Yogurt Bake combines simple, wholesome ingredients into a nourishing and flavorful dish. Featuring grated potatoes, sautéed spinach, Greek yogurt, and mozzarella cheese, it’s a satisfying vegetarian option perfect for lunch, dinner, or even a hearty brunch. With a texture somewhere between a frittata and a savory loaf, this baked dish is light, creamy, and packed with nutrients. The golden top, mild tang of yogurt, and savory goodness of spinach make it a repeat-worthy recipe for any occasion.
Cooking Time
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Preparation Time: 20 minutes
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Baking Time: 40 minutes (30 + 10 minutes)
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Total Time: 1 hour
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Servings: 6
Ingredients
For the Vegetable Mixture:
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3 medium potatoes, peeled and grated
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1 medium onion, thinly sliced
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300 g (10.5 oz) fresh spinach, chopped
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Salt, to taste
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Black pepper, to taste
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Olive oil, for sautéing
For the Batter:
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2 eggs
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200 g (7 oz) Greek yogurt
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Salt and black pepper, to taste
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150 g (5 oz) all-purpose flour
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1 tsp baking powder
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Olive oil, about 2 tbsp
For Topping and Baking:
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Olive oil (for greasing and brushing)
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100 g (3.5 oz) grated mozzarella cheese
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A handful of fresh parsley, chopped
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Baking paper, for lining the pan
Step-by-Step Directions
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Prepare the Vegetables: Start by grating 3 medium potatoes into a large bowl. Set them aside briefly while you slice 1 onion into thin half-moons and roughly chop 300 g spinach.
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Sauté the Spinach and Onion: In a large skillet, heat 1–2 tablespoons of olive oil over medium heat. Add the sliced onion and cook until softened, about 3–4 minutes. Add the chopped spinach and a pinch of salt and pepper. Sauté until the spinach is wilted and the mixture is dry (no water left), around 5–6 minutes. Set aside to cool slightly.
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Prepare the Batter: In a separate mixing bowl, whisk together 2 eggs and 200 g Greek yogurt. Season with a bit of salt and pepper. Add 150 g flour and 1 tsp baking powder. Drizzle in a little olive oil (about 2 tablespoons) and mix well to form a thick, creamy batter.
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Combine the Mixtures: Add the grated potatoes and sautéed spinach-onion mixture into the yogurt batter. Mix thoroughly with a spatula until everything is evenly coated and combined.
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Preheat and Prepare the Pan: Preheat your oven to 180°C (350°F). Line a baking pan (around 9×9 inches or equivalent) with baking paper and brush or drizzle with olive oil.
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Assemble the Bake: Pour the entire mixture into the prepared pan and smooth the top with a spatula. Optionally, layer a few extra cooked vegetables (like more spinach or sautéed onions) on top for added texture and visual appeal.
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Bake the First Time: Bake in the preheated oven for 30 minutes or until the edges begin to brown and the center is set.
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Add the Cheese and Bake Again: Remove the pan from the oven and sprinkle 100 g grated mozzarella evenly over the top. Return to the oven and bake for another 10 minutes at the same temperature, or until the cheese is melted and golden.
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Finish with Fresh Herbs: Remove from the oven and sprinkle a handful of chopped fresh parsley over the top. Let it rest for 5–10 minutes before slicing.
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Serve and Enjoy: Slice into squares and serve warm or at room temperature. It’s delicious on its own or with a side of fresh salad or yogurt dip.
Nutritional Information (Per Serving)
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Calories: 290
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Protein: 10 g
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Carbohydrates: 27 g
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Fat: 15 g
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Fiber: 3 g
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Calcium: 180 mg
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Sodium: 320 mg
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Iron: 2 mg
Origins and Popularity
This dish draws on Mediterranean and Middle Eastern influences, combining the earthy flavors of spinach and onion with creamy Greek yogurt. The concept of baked vegetable casseroles is deeply rooted in many cuisines, from Turkish börek to Greek spanakopita. This version offers a simplified, crustless interpretation with healthier modifications—no pastry, minimal oil, and nutrient-dense ingredients.
Reasons to Love This Recipe
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Simple Ingredients: Uses pantry staples and common vegetables.
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One Bowl Mix: Minimal dishes and easy to assemble.
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Nutritious and Filling: Protein from eggs and yogurt, fiber from vegetables.
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Versatile: Can be served hot or cold, as a main or side.
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Kid-Friendly: Mild flavors and cheesy topping make it appealing to all ages.
Health Benefits
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Rich in fiber: From potatoes and spinach, supporting digestion.
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Protein-packed: Eggs and Greek yogurt provide complete proteins.
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Calcium-rich: Mozzarella and yogurt contribute to bone health.
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Antioxidants: Spinach provides vitamin A, C, and iron.
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Heart-healthy fats: Olive oil is a good source of monounsaturated fats.
Serving Suggestions
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Serve with a side of tzatziki, herbed yogurt, or garlic dip.
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Pair with a light salad of tomatoes, cucumbers, and lemon dressing.
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Add a slice of crusty whole wheat bread or pita.
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Top with a poached egg or serve alongside grilled halloumi.
Common Mistakes to Avoid
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Not draining excess spinach moisture: Can make the dish soggy.
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Overbaking: Leads to dryness—watch carefully during the final 10 minutes.
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Skipping the baking powder: The dish may turn out dense without it.
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Using wet potatoes: If your grated potatoes are especially watery, give them a light squeeze.
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Not seasoning enough: Taste test before baking to ensure a balanced flavor.
Pairing Recommendations
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Drink: A light white wine like Pinot Grigio or a cucumber mint cooler.
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Soup: A creamy tomato or lentil soup makes a cozy companion.
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Spread: Pair with hummus or baba ganoush for a Mediterranean platter.
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Fruit: Fresh melon or orange slices contrast the savory richness.
Cooking Tips
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Use baby spinach for quicker prep—no chopping needed.
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Try zucchini or grated carrots in place of some of the potato.
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Make it in a muffin tin for individual portions and quicker baking.
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Add feta cheese or herbs like dill or mint to enhance flavor.
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Store leftovers in an airtight container for up to 3 days in the fridge.
Similar Recipes to Try
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Crustless Spinach and Feta Pie
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Zucchini Yogurt Slice
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Potato and Leek Gratin
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Spinach and Ricotta Lasagna Roll-ups
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Mediterranean Vegetable Frittata
Variations
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Gluten-free: Use almond flour or chickpea flour instead of all-purpose flour.
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Cheesy version: Add crumbled feta or gouda to the batter.
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Spicy: Mix in chopped green chili or red pepper flakes.
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Vegan: Use flax eggs, plant-based yogurt, and vegan cheese.
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Low-carb: Replace potato with grated cauliflower or broccoli.
Ingredient Spotlight: Greek Yogurt
Greek yogurt is thicker and creamier than regular yogurt due to straining, which removes excess whey. It’s rich in protein, calcium, and probiotics that support gut health. In baking, Greek yogurt adds moisture and slight tang, making it a healthy substitute for cream or butter in many savory dishes.
Conclusion
The Spinach and Potato Yogurt Bake is a wholesome, flavorful dish that blends convenience with nutrition. Whether you’re looking for a vegetarian main course, a make-ahead lunchbox option, or a shareable potluck item, this bake delivers on all fronts. It’s comforting yet light, simple yet impressive, and totally customizable to suit your tastes. One bite, and it just might become a new staple in your kitchen!
10 Frequently Asked Questions
1. Can I use frozen spinach?
Yes, but thaw and squeeze out all moisture before sautéing.
2. What can I use instead of Greek yogurt?
Regular yogurt, sour cream, or even cottage cheese works well.
3. Can I add meat to this dish?
Yes—cooked ground chicken, sausage, or bacon can be added to the mix.
4. How do I store leftovers?
Refrigerate in a sealed container for up to 3 days. Reheat in the oven or microwave.
5. Is this dish freezer-friendly?
Yes, freeze after baking. Reheat in the oven at 180°C until warm.
6. What size pan should I use?
An 8×8 or 9×9 inch pan works best for even baking.
7. Can I make this egg-free?
Try using egg replacers like flax eggs or mashed tofu, though the texture may vary.
8. What herbs go well with this?
Parsley, dill, basil, oregano, or thyme all pair beautifully.
9. Can I use sweet potatoes?
Absolutely—they add a naturally sweet twist.
10. Is this suitable for kids?
Yes, the mild flavor and soft texture make it a kid-friendly veggie-packed option.