Spinach Gratin 682x1024 Savory Sundays: Spinach, Feta, and Potato Gratinpin it button Savory Sundays: Spinach, Feta, and Potato Gratin

…Or, as we would call it, Vegetarian Moussaka.

I have so much to say today, yet I am speechless.

How could this happen? How could a human being wake up one day and say to himself, “I’m going to go and take the lives of 20 children today. And a few adults to go with them… yeah, I’m gonna go do that…”

Blame it on mental illness, blame it on the guns, blame it on society. You know what? I don’t know who to blame. Do I blame his parents for his upbringing? Do I blame the 2nd Amendment? Where can I point my finger? I want to feel safe when I send my kids to school! They are supposed to be taken care of while they are there, away from me.

I can’t imagine what the parents and families in Newtown are going through… I just can’t.

I want to say, I am sorry… I am a parent and this is my nightmare, as it was yours as well… I don’t want my nightmares to become a reality. Nightmares are supposed to stay in the back of your mind, stashed away and to never be seen by your eyes. But, unfortunately, this nightmare became a reality for 26 families… I am so saddened. My heart is breaking.

I can’t stop hugging Ana and Aleksandra. Ana is getting frustrated with me because I keep kissing her, but I don’t care. She can scream all she wants. There’s one too many moms wishing they could do the same, but their last kiss was on Friday morning. That’s just not fair…

I chose to share this Spinach, Feta and Potato Gratin with you because when things don’t feel right, I make something that I know will bring the whole family to the dinner table.  Moussaka, or Мусака, is one of those meals. Usually we make it with ground beef, but this time around I wanted something a bit more cheesy. And green.

…Please hug your kids, tell them you love them, and enjoy your family today. I know I am.

God Bless.

IMG 7067 682x1024 Savory Sundays: Spinach, Feta, and Potato Gratin

follow me on pinterest button Savory Sundays: Spinach, Feta, and Potato Gratin

Spinach, Feta, and Potato Gratin
Prep time
Cook time
Total time
Serves: Serves 6
  • butter, room temperature, for baking dish
  • 5-6 medium-sized red potatoes, washed, peeled, and sliced ⅛-inch thick, divided
  • 4 bags (10-ounces) fresh baby spinach OR 3 cans (13.5-ounces) spinach, washed and drained, dry with paper towel SEE NOTES FOR DIRECTIONS ON USING FRESH SPINACH
  • ½ cup crumbled feta cheese
  • 2 cups heavy cream
  • 3 eggs
  • salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Rub a 13x9 baking dish with butter.
  3. Layer half of the potato slices in dish, overlapping slightly.
  4. Spread the spinach on top of the potato slices.
  5. Add the crumbled feta cheese over the spinach
  6. Layer the rest of the potato slices on top.
  7. In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
  8. Pour the cream mixture into dish to cover potatoes; cover with foil.
  9. Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
  10. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
  11. Let rest 15 minutes before cutting and serving.
If using fresh spinach - heat 2 tablespoons olive oil in a frying pan; add spinach (you might have to do this in batches), season with salt and pepper and cook until wilted - about 2 to 3 minutes.
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70 Comments on this article. Feel free to join this conversation.

  1. Elizabeth Monticue October 22, 2014 at 12:28 PM - Reply

    In this recipe, 40 ounces of fresh baby spinach? 4, 10 ounce bags? Seems like a lot of spinach… I want to try this recipe, want to get the proportions correct. Thanks!

    • Katerina Petrovska October 22, 2014 at 12:53 PM - Reply

      Hi Elizabeth!

      I am updating the recipe as we speak… I normally make this with canned spinach, but the couple of times that I made it with fresh spinach, I did use 4 (10-oz) bags. You have to cook the spinach before layering it on top of the potatoes… once wilted, 40-oz. isn’t all that much. :-D

  2. Martha October 11, 2014 at 3:33 PM - Reply

    Follow up y post by email please

  3. Martha October 11, 2014 at 3:32 PM - Reply

    This sounds really good but can this be made like Potatoes Au Gratin since my friends don’t like Spinach? Help Or what other cheese?

  4. Lauren September 1, 2014 at 2:46 PM - Reply

    Do you think I can sub coconut milk for the cream?

    • Katerina Petrovska September 1, 2014 at 2:53 PM - Reply

      Hi Lauren! Because I have never tried making it with coconut milk, I can’t be 100% certain, but I have made it with just plain milk and it worked out just fine. If you make it, let me know!

  5. stacey snacks April 29, 2014 at 2:07 PM - Reply

    Made this tonight w/ sweet potatoes and frozen defrosted spinach……..used whole milk cause I had it, and some minced garlic along w/ the feta.


  6. Kim - Liv Life November 22, 2013 at 11:41 AM - Reply

    I’m seeing this as breakfast, lunch and dinner. LOVE!!!!

  7. Sarah October 20, 2013 at 4:12 PM - Reply

    This smells delicious and I can’t wait to try it! But I think I used to much spinach and potatoes and not enough of the liquid mixture? How can I adjust it? Can I just sprinkle feta on top to get that yummy melted cheese look? Thanks!!

    • Katerina Petrovska October 20, 2013 at 4:29 PM - Reply

      Hi Sarah! Since I can’t tell how much you might need, I would suggest to pour just a little bit of heavy cream over it and cook it until the top is browned, but only if it seems the dish seems too dry. And yes, sprinkle that feta on top! That’s a great idea!! :)

  8. Emily Rainbow Delicious September 18, 2013 at 8:38 PM - Reply

    This recipe is delicious! I made it tonight for dinner with fresh spinach and it was a big hit for the whole family.

    • Katerina Petrovska September 18, 2013 at 8:41 PM - Reply

      I am SO happy to hear that! Yaaaay for delicious dinners!!! :)

  9. Cathy July 18, 2013 at 8:42 AM - Reply

    I saw your recipe & your comment to please visit your blog on Pinterest and here I am. I can’t wait to try this recipe… and some of your other ones, too. I’m also going to follow your board. Thank you!

  10. Candace July 13, 2013 at 12:28 AM - Reply

    This turned out great. This recipe is too much for a 2qt dish. Since I had already dirtied the 2qt, I thought I’d go ahead and just use it. I ended up only using 2 cans of spinach, and left out quite a bit of the potatoes. I made it again afterwards with canned potatoes, 1 can of spinach, 2 eggs, and about 1 cup heavy creamer. Oh and I tossed the potatoes with grape seed oil and some spices! I really like this recipe! Thanks for sharing it!

    • Katerina Petrovska July 13, 2013 at 8:40 AM - Reply

      That’s great, Candace! SO glad to hear you enjoyed it! And thanks for catching my mistake in the recipe… 2 quart? Hmmm….It’s what happens when you write your recipes at 1 a.m.
      Hope you’re having a fantastic weekend!

  11. Marika June 5, 2013 at 8:57 AM - Reply

    Thx for this recipe! :) I did few modifications of it, to make it fully vegan, instead of feta i used home-made vegan ricotta. Added tofu, onion and garlic (lots of garlic :D).

  12. Heidi February 5, 2013 at 5:18 PM - Reply

    I’ve used this recipe and made a few variations of it…I even got a catering gig from it! Its famous! Perfection! I use half kale/half spinach and people love it. Also, heat the cream or milk in a saucepan and use things like whole garlic cloves and lemon zest in it…then remove them and pour over the gratin…and people won’t know what hit them!

    • Kate@Diethood February 5, 2013 at 5:25 PM - Reply

      That is awesome!! Thanks so much for sharing – so happy to know that you love it! :) And I am definitely going to try it out your way… I like the sound of garlic and lemon in the cream!! YUMMO!

    • Candace July 13, 2013 at 12:30 AM - Reply

      Mmmm thanks for the new ideas.

  13. Jolie February 2, 2013 at 3:47 PM - Reply

    How many oz of spinach is each can? I am using frozen:) Looks awesome!

    • Kate@Diethood February 2, 2013 at 4:23 PM - Reply

      HI! Each can is 13.5 ounces…and I am so sorry for not including that in the recipe! Will fix that asap. Thank You!! :)

  14. maurine December 19, 2012 at 12:32 PM - Reply

    can this be made ahead?

    • Kate@Diethood December 19, 2012 at 12:43 PM - Reply

      Yes, absolutely. This also stays good in the fridge for a few days.

  15. heather December 19, 2012 at 5:26 AM - Reply

    Looks amazing, can’t wait to try! You mentioned that you usually make this with ground beef… how much do you use?

    • Kate@Diethood December 19, 2012 at 9:12 AM - Reply

      I use about 2 pounds of ground beef, but when made with beef, you don’t use spinach or feta. Just brown the beef with diced onions, season with salt and pepper, and layer on top of the potatoes.

  16. lakesha December 19, 2012 at 12:43 AM - Reply

    Curious when you say heavy cream, what kind of cream? sour cream? im such a beginner lol. By the way, looks great!

    • Kate@Diethood December 19, 2012 at 3:45 AM - Reply

      Hi!! That’s heavy whipping cream, not at all like sour cream. :-) You can find it in the milk aisle next to the Half & Half. And don’t worry, we were all beginners once. :-)

  17. Geri December 18, 2012 at 10:25 AM - Reply

    This recipe sounds delicious. Spinach is my favorite veggie. I plan to try it with frozen chopped spinach. Three boxes sounds about right! Thank you.

  18. mjskit December 18, 2012 at 9:14 AM - Reply

    Definitely a great meal to share with those you love and want to keep forever!

  19. cakewhiz December 17, 2012 at 11:26 PM - Reply

    i am always avoiding spinach since it’s not one of my favorite veggies but i won’t mind it if it was served to me in your gratin ;)

  20. Emily December 17, 2012 at 3:46 PM - Reply

    How would I make this with fresh spinach? Thanks!

    • Kate@Diethood December 17, 2012 at 3:56 PM - Reply

      I meant to put a note in the recipe and I forgot; so sorry! You would need about 4 cups of sauteed fresh spinach. I am guessing about 2 bags, give or take, of fresh baby spinach.

  21. SprungAtLast December 17, 2012 at 2:12 PM - Reply

    I pinned this, it looks yummy. The Child loves spanakopita and this seems to me quite similar.

    As for Newtown, I hear you. It’s unthinkable, and yet.

    Words fail me.

  22. Valerie December 17, 2012 at 11:06 AM - Reply

    I have it on good authority that feta and heavy cream, when combined, make just about everything better.

    This is comfort, earthy potato style (one of my favourite forms). xo

  23. Kalyn December 17, 2012 at 10:28 AM - Reply

    Oh my, this sounds so, so good. I don’t eat potatoes but I’m thinking I might try a sweet potato version. Just pinned on my Meatless Monday board!

    • Kate@Diethood December 17, 2012 at 10:38 AM - Reply

      Thank you, Kalyn! I have tried it with sweet potatoes and it’s just as delicious. Only difference I made was that I also seasoned the sweet potatoes with salt and pepper.

  24. Kim - Liv Life December 16, 2012 at 9:36 PM - Reply

    School is supposed to be a safe place. I’m so sad for these families, and I’m sad for the loss of innocence for the children remaining and for the children of our country. We had a shooting 2 years ago at our school and the community has never been the same… children are fearful of things that they should not even know about. The little girl up the street has a bullet scar in her arm, she’s 9. Every parent’s nightmare indeed.

  25. Katrina @ In Katrina's Kitchen December 16, 2012 at 5:24 PM - Reply

    It’s like a hug that you eat.

  26. Terra December 16, 2012 at 4:23 PM - Reply

    I did share this lovely post for sure, it is too good to not share:-) I love how hearty it looks, it could totally be a main entree for me!! Beautiful, Hugs, Terra

  27. Laura (Tutti Dolci) December 16, 2012 at 3:39 PM - Reply

    I agree with you, after such a tragedy, words seem so inadequate. Your children are lucky to have you, this gratin looks like pure comfort!

  28. Liz December 16, 2012 at 1:37 PM - Reply

    I agree with you 100%….it’s just unfathomable. It’s time to hug your family and find comfort where ever you are able. xo

  29. Amy @FragrantVanillaCake December 16, 2012 at 11:34 AM - Reply

    This sounds so delicious Kate! What a perfect dish to serve on Christmas, so much better than the potato gratins my mom used to make.

  30. Kristy December 16, 2012 at 9:38 AM - Reply

    There are just no words. Like you said, just lots of extra hugs and kisses to our babies. I like the vegetarian spin on this dish. I’m sure I would really enjoy it.

  31. Yeah, I think Dudette’s getting tired of me grabbing her for a tight hug, but she’ll just have to deal with it. My heart is heavy as well.

    Do you always use potatoes in your moussaka? I’ve never made it that way. It looks delicious, even without the meat. :)

    • Kate@Diethood December 16, 2012 at 8:42 AM - Reply

      Yes, in Macedonia moussaka is always with potatoes.
      Hugs to you and dudette!!

      • Elizabeth March 1, 2013 at 4:55 PM - Reply

        Do you make this as a main dish or a side?

        • Katerina Petrovska March 1, 2013 at 6:43 PM - Reply

          Hi, Elizabeth!
          This is served as a main dish. We usually have it with a side of plain yogurt or a salad.

  32. Jamie December 16, 2012 at 6:58 AM - Reply

    Comfort food, indeed….

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