Spanakopita-Inspired Spinach and Feta Stuffed Eggplants

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Baked eggplants filled with a savory mixture of spinach, feta, herbs, and onions, inspired by the classic Greek spanakopita flavors. This Greek-inspired vegetarian recipe (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.

Ingredients

• 2 medium eggplants
• 4 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 4 tbsp extra virgin olive oil
• 2 tbsp dill, chopped
• 2 tbsp parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.