Feta Spinach Mold
A small slice of this tasty feta and spinach mold makes a great side dish at a holiday buffet. A larger slice is a vegetarian main course. Either way, it’s festive and healthy.
Servings Prep Time
8 30minutes
Cook Time
Servings Prep Time
8 30minutes
Cook Time
  1. Preheat oven to 350 degrees F.
  2. Use 1 tablespoon of the butter to butter a loaf pan. Add about half of the breadcrumbs to the pan, rolling them around to coat the bottom and sides. Set the pan aside.
  3. Sprinkle the spinach with about 1/3 cup water and put it in a covered pot. Cook at medium-high heat for about 8 minutes, until completely wilted.
  4. Drain the spinach in a colander and press all the water out of it. You should have about 4-5 baseball-size rounds of spinach. Set the spinach aside to cool to room temperature as you prepare the other parts of the recipe.
  5. Sauté the chopped leeks in the remaining tablespoon of butter for 5 minutes, until they have become tender. Set them aside to cool as well.
  6. Mix the eggs, feta cheese, milk, flour, dill, lemon juice, salt and ground pepper in a large bowl.
  7. Add the fully drained spinach and the leeks to that egg/cheese mixture. Combine all the ingredients well, so that the spinach is well dispersed throughout the liquid.
  8. Pour the mixture into the prepared loaf pan and sprinkle the top with the remaining 2 tablespoons of breadcrumbs.
  9. Bake for about 45-50 minutes, until the top begins to brown. Remove the pan from the oven and let it cool on a wire rack until you can handle the pan without oven mitts.
  10. Gently slide a butter knife around the sides to loosen it, then put a cutting board on top and flip the cutting board and pan over. Remove the pan so the mold remains on the cutting board. Slice it into serving-size pieces and remove them to a platter.
  11. Garnish as desired and serve, or refrigerate.
Recipe Notes

Leeks must be carefully washed, as dirt tends to get between their layers. I often chop the pieces first, then wash them in a colander, and dry them well before sautéing.
The amount of salt to be added depends on how salty the feta is. While you shouldn’t try the raw egg mixture (unless you use pasteurized eggs), you can taste the feta separately. Personally, I prefer to undersalt and let each guest add salt if they prefer more.
If you make the mold in advance and refrigerate it unsliced or as slices on a platter, leave enough time for the slices to come to room temperature (or close to it) before serving.