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Daphne bush flowering in the garden.

Baked Greek Shrimp With Tomatoes, Spinach, and Feta

A lovely, light and flavorful one dish shrimp casserole, best served with warm crusty bread.
Course Fish
Cuisine Greek
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings 4 Servings


  • 1 pound large peeled and deveined shrimp uncooked, I use frozen, you can use fresh
  • ½ cup feta or more or less if you like
  • 2-4 cups fresh spinach or however much you like
  • 1 28 oz. can diced tomatoes (plus juice)
  • 2 tablespoons olive oil or cooking oil of your choice
  • medium yellow onion chopped
  • 2 garlic cloves chopped
  • pinch of sugar
  • pinch or more red pepper flakes
  • 2 tablespoons chopped dill
  • salt and pepper to taste


  1. Preheat oven to 375.
  2. In a large skillet heat oil over medium heat. Cook onion, garlic and a few pinches of salt until onion is translucent, careful not to burn the garlic (about 3-4 minutes).
  3. Add tomatoes (including juice) and a pinch of sugar. Reduce heat to medium-low and simmer uncovered until slightly thickened (5 minutes or so), stirring occasionally. Fold in spinach and heat until just wilted (about 1 minute). Turn off heat. Stir in raw shrimp.
  4. Transfer to a shallow baking dish and top with feta. Bake until golden brown and shrimp is just cooked through (about 20 minutes). Turn the broiler on for a minute or two if feta has not browned.
  5. Top with chopped fresh dill and pinches of red pepper flakes (depending on how spicy you prefer it).
  6. Serve with warm crusty bread.