Spanakopita-Inspired Spinach and Feta Stuffed Eggplants

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Baked eggplants filled with a savory mixture of spinach, feta, herbs, and onions, inspired by the classic Greek spanakopita flavors. This greek-inspired vegetarian (vegetarian, mediterranean) ready in about 55 minutes pairs medium eggplants, fresh spinach, chopped, feta cheese, crumbled for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 20 min Cook: 35 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Slice 2 medium eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped flesh and set aside.
  2. Step 2: Place the eggplant shells cut side down on a baking sheet and roast for 15 minutes until softened.
  3. Step 3: While shells roast, heat 4 tbsp extra virgin olive oil in a skillet over medium heat. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent.
  4. Step 4: Add 3 minced garlic cloves and the chopped eggplant flesh to the skillet. Cook for another 5 minutes until softened. Stir in 4 cups chopped fresh spinach, cooking until wilted.
  5. Step 5: Remove skillet from heat and stir in 1 cup crumbled feta cheese, 2 tbsp chopped dill, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice.
  6. Step 6: Spoon the spinach and feta mixture evenly into the roasted eggplant shells. Return to the oven and bake for 20 minutes until tops are golden and bubbly.
  7. Step 7: Let cool slightly before serving warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Spanakopita-Inspired Spinach and Feta Stuffed Eggplants take to make?

Total time is about 55 minutes (20 min prep + 35 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 Spanakopita-Inspired Spinach and Feta Stuffed Eggplants?

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 medium eggplants from drying out.

Can I substitute ingredients in Spanakopita-Inspired Spinach and Feta Stuffed Eggplants?

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 Spanakopita-Inspired Spinach and Feta Stuffed Eggplants 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 Spanakopita-Inspired Spinach and Feta Stuffed Eggplants vegetarian?

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

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