Broccoli and Spinach Bake with Feta and Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetable casserole with steamed broccoli and spinach baked in a garlic-dill cream sauce, topped with crumbled feta for a flavorful keto side. This mediterranean-inspired keto (keto) ready in about 35 minutes pairs broccoli, spinach, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (9 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 200 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Grease a 9x9-inch baking dish.
  2. Step 2: Steam 2 cups chopped broccoli for 5 minutes until bright green and tender-crisp, then set aside.
  3. Step 3: In a skillet over medium heat, melt 1 tablespoon butter, add 2 minced garlic cloves, and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/2 cup heavy cream and 1 teaspoon dill, then simmer for 2 minutes until slightly thickened.
  5. Step 5: In a large bowl, combine the steamed broccoli, 2 cups fresh spinach, and the cream sauce, then stir in 1 cup crumbled feta cheese and 1/2 teaspoon salt.
  6. Step 6: Transfer to the prepared baking dish and bake for 20 minutes until the cheese is melted and edges are golden.

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Frequently asked questions

How long does Broccoli and Spinach Bake with Feta and Dill take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Broccoli and Spinach Bake with Feta and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli from drying out.

Can I substitute ingredients in Broccoli and Spinach Bake with Feta and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Broccoli and Spinach Bake with Feta and Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Broccoli and Spinach Bake with Feta and Dill keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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