12 Creamy Spinach Bake Recipes for February Dinners
February calls for warm, comforting meals that chase away the winter chill. These spinach casseroles bring together creamy textures and satisfying flavors.
Each recipe transforms fresh spinach into hearty family dinners that’ll have everyone asking for seconds at your dinner table.
01. Greek-Style Chicken & White Bean Bake
This Mediterranean-inspired casserole combines tender chicken with creamy white beans and spinach. The crispy phyllo topping adds the perfect textural contrast to every bite.
Ingredients: 2 pounds boneless chicken thighs (diced), 2 cans cannellini beans (drained), 5 oz fresh spinach, 8 oz feta cheese (crumbled), 6 phyllo sheets, 1 large onion (diced), 3 cloves garlic (minced), 1 cup chicken broth, ½ cup olive oil, 2 tablespoons fresh dill, salt and pepper to taste.
How To Make Greek-Style Chicken & White Bean Bake
1. Preheat your oven to 375°F and heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then cook until golden brown on all sides, about 8 minutes total.
2. Add diced onion and minced garlic to the same skillet, cooking until fragrant and softened, about 4 minutes. Stir in fresh spinach and cook until wilted completely.
3. Combine the chicken mixture with drained beans, crumbled feta, fresh dill, and chicken broth in a 9×13 baking dish. Mix everything together gently to distribute ingredients evenly.
4. Brush each phyllo sheet with olive oil and layer them over the casserole, tucking edges into the dish. Bake for 35-40 minutes until phyllo is golden brown and filling is bubbling around the edges.
02. Creamy Spinach Chicken Rice Bake
Rich creamed spinach meets tender chicken in this satisfying one-dish meal. Brown rice adds hearty texture while a hint of red pepper brings gentle warmth.
Ingredients: 3 cups cooked brown rice, 2 pounds chicken breast (cubed), 10 oz frozen spinach (thawed and drained), 8 oz cream cheese (softened), 1 cup heavy cream, 1 cup shredded mozzarella, ½ cup Parmesan cheese, 1 onion (diced), 3 cloves garlic (minced), ¼ teaspoon crushed red pepper, olive oil, salt and pepper.
How To Make Creamy Spinach Chicken Rice Bake
1. Heat olive oil in a large skillet over medium-high heat and season cubed chicken with salt and pepper. Cook chicken pieces until golden brown and cooked through, about 6-8 minutes, then transfer to a plate.
2. In the same skillet, sauté diced onion until translucent, about 5 minutes. Add minced garlic and crushed red pepper, cooking for another minute until fragrant throughout.
3. Reduce heat to low and add softened cream cheese, stirring until melted and smooth. Gradually whisk in heavy cream, then fold in well-drained spinach and cooked chicken.
4. Layer cooked brown rice in a greased 9×13 baking dish, then top with the creamy spinach mixture. Sprinkle both cheeses over the top and bake at 350°F for 25-30 minutes until bubbly and golden.
5. Let the casserole rest for 10 minutes before serving to allow the creamy sauce to set up properly and make cutting easier.
03. Cheesy Tortellini Spinach Bake
Pillowy cheese tortellini nestles in a creamy spinach sauce for ultimate comfort food. This easy weeknight dinner comes together in just 20 minutes of prep time.
Ingredients: 2 packages refrigerated cheese tortellini, 5 oz fresh baby spinach, 2 cups marinara sauce, 1 cup ricotta cheese, 2 cups mozzarella cheese (divided), ½ cup Parmesan cheese, 1 egg, 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.
How To Make Cheesy Tortellini Spinach Bake
1. Cook tortellini according to package directions until just al dente, then drain and set aside. Meanwhile, heat olive oil in a large skillet and sauté minced garlic until fragrant, about 1 minute.
2. Add fresh spinach to the skillet and cook until completely wilted, about 3-4 minutes. Season with salt, pepper, and Italian seasoning, then remove from heat.
3. In a large bowl, combine ricotta cheese, beaten egg, half the mozzarella, and all the Parmesan. Fold in the cooked tortellini, sautéed spinach mixture, and marinara sauce until everything is well coated.
4. Transfer mixture to a greased 9×13 baking dish and top with remaining mozzarella cheese. Cover with foil and bake at 375°F for 20 minutes, then uncover and bake 10 more minutes until cheese is melted and bubbly.
04. Mushroom Spinach Cheese Casserole
Earthy mushrooms and fresh spinach create a savory base for this incredibly cheesy casserole. Any mushroom variety works beautifully in this nutrient-packed dish.
Ingredients: 1 pound mixed mushrooms (sliced), 10 oz fresh spinach, 2 cups shredded Gruyere cheese, 1 cup shredded cheddar cheese, 8 oz cream cheese (cubed), 1 cup heavy cream, 1 large onion (sliced), 4 cloves garlic (minced), 3 tablespoons butter, 2 tablespoons flour, ½ cup panko breadcrumbs, fresh thyme, salt and pepper.
How To Make Mushroom Spinach Cheese Casserole
1. Melt butter in a large skillet over medium-high heat and add sliced mushrooms in a single layer. Cook without stirring for 4-5 minutes until golden brown, then stir and continue cooking until all moisture evaporates.
2. Add sliced onion to the mushrooms and cook until softened and caramelized, about 8 minutes. Stir in minced garlic and fresh thyme, cooking for another minute until aromatic.
3. Sprinkle flour over the mushroom mixture and stir to coat evenly. Gradually add heavy cream, stirring constantly to prevent lumps from forming, then add cubed cream cheese.
4. Fold in fresh spinach and cook until wilted completely. Remove from heat and stir in half of both shredded cheeses until melted and creamy throughout.
5. Transfer to a greased baking dish, top with remaining cheeses and panko breadcrumbs. Bake at 375°F for 25-30 minutes until golden brown and bubbling around the edges.
05. Classic Creamed Spinach Bake
This elevated version of traditional creamed spinach makes an elegant side dish. Rich, velvety texture and subtle nutmeg create restaurant-quality results at home.
Ingredients: 2 pounds fresh spinach, 4 tablespoons butter, ¼ cup all-purpose flour, 2 cups whole milk, 4 oz cream cheese, ½ cup Parmesan cheese (grated), ¼ teaspoon nutmeg, 1 shallot (minced), 2 cloves garlic (minced), ½ cup panko breadcrumbs, salt and white pepper to taste.
How To Make Classic Creamed Spinach Bake
1. Blanch fresh spinach in boiling salted water for 2 minutes, then immediately transfer to an ice bath to stop cooking. Drain thoroughly and squeeze out as much water as possible using clean kitchen towels.
2. Melt butter in a large saucepan over medium heat and sauté minced shallot until translucent, about 3 minutes. Add garlic and cook for another minute until fragrant.
3. Whisk in flour and cook for 2 minutes to eliminate raw flour taste. Gradually add milk while whisking constantly to create a smooth, thick sauce that coats the back of a spoon.
4. Stir in cream cheese, grated Parmesan, nutmeg, salt, and white pepper until completely smooth. Fold in the prepared spinach and mix until evenly coated with the creamy sauce.
5. Transfer to a buttered baking dish, sprinkle with panko breadcrumbs, and bake at 350°F for 20-25 minutes until golden brown on top and heated through completely.
06. One-Skillet Chicken Mushroom Spinach Bake
This stovetop-to-oven casserole cooks entirely in one skillet for easy cleanup. Tender pasta, juicy chicken, and creamy spinach create the perfect family dinner.
Ingredients: 12 oz penne pasta, 2 pounds chicken thighs (boneless, cut into pieces), 8 oz mushrooms (sliced), 5 oz fresh spinach, 1 cup heavy cream, 1 cup chicken broth, 1 cup mozzarella cheese, ½ cup Parmesan cheese, 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, Italian seasoning, salt and pepper.
How To Make One-Skillet Chicken Mushroom Spinach Bake
1. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning, then cook until golden brown on all sides, about 8 minutes total.
2. Add diced onion and sliced mushrooms to the skillet, cooking until onion is translucent and mushrooms release their moisture, about 6-7 minutes. Stir in minced garlic and cook for another minute.
3. Add uncooked pasta, chicken broth, and heavy cream to the skillet. Bring to a boil, then reduce heat and simmer covered for 15-18 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
4. Stir in fresh spinach until wilted, then top with both cheeses. Transfer skillet to a 400°F oven and bake for 10-15 minutes until cheese is melted, bubbly, and lightly golden on top.
07. Mediterranean Spinach Rice Casserole
This vegetarian casserole captures all the flavors of spanakopita in an easy one-pan format. Creamy feta and herbs make this hearty enough for a main dish.
Ingredients: 2 cups long-grain white rice, 10 oz frozen spinach (thawed and drained), 8 oz feta cheese (crumbled), 3 cups vegetable broth, 1 cup heavy cream, 1 large onion (diced), 4 cloves garlic (minced), ¼ cup fresh dill (chopped), 2 eggs (beaten), 3 tablespoons olive oil, lemon zest from 1 lemon, salt and pepper.
How To Make Mediterranean Spinach Rice Casserole
1. Heat olive oil in a large skillet over medium heat and sauté diced onion until golden and softened, about 6-7 minutes. Add minced garlic and cook for another minute until fragrant throughout.
2. Stir in uncooked rice and cook for 2-3 minutes, stirring frequently, until rice grains are lightly toasted and coated with the aromatic oil mixture.
3. Add vegetable broth and bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed completely.
4. Remove from heat and stir in well-drained spinach, crumbled feta, fresh dill, lemon zest, and beaten eggs. Season with salt and pepper to taste.
5. Transfer mixture to a greased 9×13 baking dish and bake at 350°F for 25-30 minutes until set in the center and golden brown on top. Let rest 10 minutes before serving.
08. Baked Tortellini with Spinach and Mushrooms
Cheese-filled tortellini bakes in a rich marinara sauce with spinach and mushrooms. This family-friendly dinner pairs perfectly with a crisp green salad or steamed vegetables.
Ingredients: 2 packages cheese tortellini, 8 oz mushrooms (sliced), 5 oz fresh spinach, 3 cups marinara sauce, 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese, 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried basil, ½ teaspoon oregano, salt and pepper to taste.
How To Make Baked Tortellini with Spinach and Mushrooms
1. Cook tortellini according to package directions until just shy of al dente, since they’ll continue cooking in the oven. Drain and set aside while preparing the sauce.
2. Heat olive oil in a large skillet over medium-high heat and sauté diced onion until softened, about 5 minutes. Add sliced mushrooms and cook until they release their moisture and become golden brown.
3. Stir in minced garlic, dried basil, and oregano, cooking for 1 minute until fragrant. Add marinara sauce and bring to a gentle simmer, then fold in fresh spinach until wilted.
4. Combine cooked tortellini with the sauce mixture in a greased 9×13 baking dish. Top with shredded mozzarella and grated Parmesan cheese, ensuring even coverage across the surface.
5. Cover with foil and bake at 375°F for 20 minutes, then remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and golden brown on top.
09. Healthy Spinach Tuna Noodle Bake
This lighter take on classic tuna noodle casserole features homemade mushroom sauce and plenty of spinach. Fresh ingredients elevate this nostalgic comfort food favorite.
Ingredients: 12 oz whole wheat egg noodles, 2 cans tuna in water (drained), 8 oz mushrooms (sliced), 5 oz fresh spinach, 3 tablespoons butter, 3 tablespoons flour, 2½ cups low-sodium chicken broth, ½ cup plain Greek yogurt, 1 cup frozen peas, 1 onion (diced), 2 cloves garlic (minced), ½ cup panko breadcrumbs, salt and pepper.
How To Make Healthy Spinach Tuna Noodle Bake
1. Cook egg noodles according to package directions until al dente, then drain and set aside. Meanwhile, melt butter in a large skillet over medium heat and sauté diced onion until translucent, about 5 minutes.
2. Add sliced mushrooms to the skillet and cook until they release their liquid and become golden brown, about 8-10 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Sprinkle flour over the mushroom mixture and stir to coat evenly. Gradually whisk in chicken broth, stirring constantly to prevent lumps, and simmer until thickened to a creamy consistency.
4. Remove from heat and stir in Greek yogurt until smooth. Fold in drained tuna, frozen peas, fresh spinach, and cooked noodles until everything is well combined and spinach is wilted.
5. Transfer to a greased baking dish, top with panko breadcrumbs, and bake at 350°F for 25-30 minutes until heated through and golden brown on top.
10. Spinach Artichoke Chicken Cauliflower Bake
This protein-packed casserole combines the beloved flavors of spinach artichoke dip with tender chicken. Cauliflower rice keeps it light while delivering maximum satisfaction.
Ingredients: 2 pounds chicken breast (cubed), 1 large bag frozen cauliflower rice, 10 oz frozen spinach (thawed and drained), 1 can artichoke hearts (chopped), 8 oz cream cheese (softened), ½ cup mayonnaise, 1 cup mozzarella cheese (shredded), ½ cup Parmesan cheese, 3 cloves garlic (minced), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Spinach Artichoke Chicken Cauliflower Bake
1. Heat olive oil in a large skillet over medium-high heat and season cubed chicken with salt and pepper. Cook chicken pieces until golden brown and cooked through completely, about 8-10 minutes total.
2. Cook frozen cauliflower rice according to package directions, then drain any excess liquid thoroughly. This step is crucial to prevent a watery casserole from forming during baking.
3. In a large bowl, mix softened cream cheese, mayonnaise, minced garlic, half the mozzarella, and all the Parmesan until smooth and creamy throughout.
4. Fold in cooked chicken, cauliflower rice, well-drained spinach, and chopped artichoke hearts until everything is evenly coated with the creamy mixture.
5. Transfer to a greased 9×13 baking dish and top with remaining mozzarella cheese. Bake at 375°F for 25-30 minutes until bubbly around edges and golden brown on top.
11. Layered Spinach Enchilada Casserole
This stacked enchilada casserole skips the rolling step for weeknight convenience. Layers of tortillas, cheesy spinach filling, and sauce create lasagna-style comfort food with Mexican flair.
Ingredients: 12 corn tortillas, 10 oz frozen spinach (thawed and drained), 2 cups Mexican cheese blend (shredded), 1 cup ricotta cheese, 2 cups red enchilada sauce, 1 can black beans (drained and rinsed), 1 onion (diced), 2 cloves garlic (minced), 1 jalapeño (seeded and minced), 2 tablespoons olive oil, 1 teaspoon cumin, cilantro for garnish.
How To Make Layered Spinach Enchilada Casserole
1. Heat olive oil in a large skillet over medium heat and sauté diced onion until softened, about 5 minutes. Add minced garlic, jalapeño, and cumin, cooking for another minute until fragrant throughout.
2. Stir in well-drained spinach and black beans, cooking until heated through and any excess moisture has evaporated, about 3-4 minutes. Remove from heat and let cool slightly.
3. In a bowl, combine ricotta cheese with 1 cup of the Mexican cheese blend and the spinach mixture, stirring until well combined and creamy.
4. Spread ½ cup enchilada sauce in the bottom of a greased 9×13 baking dish. Layer 4 tortillas, half the spinach mixture, and ⅓ of remaining sauce. Repeat layers once more, then top with final 4 tortillas and remaining sauce.
5. Sprinkle remaining cheese over the top and bake at 375°F for 25-30 minutes until cheese is melted and edges are bubbly. Let rest 10 minutes before cutting and garnish with fresh cilantro.
12. Phyllo-Topped Spinach Feta Chicken Bake
This spanakopita-inspired casserole features tender chicken in a creamy spinach-feta sauce. Crispy phyllo sheets create an elegant golden topping that’s perfect for entertaining guests.
Ingredients: 2 pounds chicken thighs (boneless, cubed), 10 oz frozen spinach (thawed and drained), 8 oz feta cheese (crumbled), 8 sheets phyllo dough, 1 large onion (diced), 4 cloves garlic (minced), 1 cup heavy cream, ½ cup white wine, ¼ cup olive oil (divided), 2 tablespoons fresh dill, 1 egg (beaten), salt and pepper to taste.
How To Make Phyllo-Topped Spinach Feta Chicken Bake
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and season cubed chicken with salt and pepper. Cook chicken until golden brown on all sides and cooked through, about 8-10 minutes total.
2. Add diced onion to the same skillet and cook until softened and translucent, about 6 minutes. Stir in minced garlic and cook for another minute until aromatic.
3. Pour in white wine and let it reduce by half, then add heavy cream and bring to a gentle simmer. Fold in well-drained spinach, crumbled feta, and fresh dill until cheese begins to melt.
4. Transfer the mixture to a greased 9×13 baking dish and let cool for 10 minutes. Meanwhile, brush each phyllo sheet with remaining olive oil and layer them over the casserole, tucking edges under.
5. Brush the top phyllo layer with beaten egg for extra golden color. Bake at 375°F for 30-35 minutes until phyllo is crispy and golden brown and filling is bubbling around the edges.
Final Thoughts
These spinach casseroles prove that healthy eating doesn’t mean sacrificing comfort or flavor. Each recipe transforms simple ingredients into satisfying family meals.
Whether you’re feeding a crowd or meal prepping for the week, these hearty bakes deliver the warmth and nourishment February evenings demand.
