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When I'm in a rush but craving something rich, this one-pan ground beef and spinach combo crowned with creamy feta totally hits the spot. It's packed with juicy meat and that tangy feta punch. I love that you just throw in fresh spinach and a handful of everyday pantry stuff. It's my go-to for comfort food that doesn't skip out on greens or flavor.
The first time I made this was on a hot summer night to use up leftover feta and spinach. My family finished every bite and now they ask for it every week.
Satisfying Ingredients
- Fresh parsley: tosses in a burst of color and flavor Go with parsley that's perky and bright
- Feta cheese: gives the dish a smooth tangy kick If you can, buy a block to crumble for better freshness
- Olive oil: helps everything cook evenly Grab a bottle with a nice fruity taste if you can
- Dried oregano: layers in a cozy Mediterranean vibe Use a fresh bottle for bold flavor
- Salt and pepper: make everything else pop Tweak amounts as needed while you cook
- Onion: adds sweetness and smell Pick a shiny firm one for best results
- Paprika: brings in a deep color and a little smokiness Sweet or smoked—either is great here
- Ground beef: brings hearty flavor and protein Try for eighty five or ninety percent lean for juicy results
- Garlic: gives warmth and bite Use fresh cloves to really bump up the flavor
- Fresh spinach: tosses in lots of good-for-you greens Snag deep green leaves without any mushy bits
Simple Step-by-Step
- Finish and Top:
- Take the skillet off the heat Toss in crumbled feta and gently stir so it partly melts and partly stays creamy Sprinkle on chopped parsley for a fresh look
- Time to Serve:
- Spoon it out while it's hot. This is super tasty solo or grab some crusty bread to go alongside. For a bright zing, squeeze some lemon juice right before you dig in
- Add Spinach and Spices:
- Mix in the spinach, oregano, paprika, salt, and pepper. Cook three to four minutes till the spinach is soft and most of the water's gone. Check the taste—if your feta isn’t salty, toss in a pinch more salt.
- Sizzle Aroma Makers:
- Heat your olive oil in a skillet on medium. Toss in the chopped onion and garlic. Stir often for three or four minutes till it smells sweet and the onion goes a little golden. That's building a good flavor base
- Brown Up the Beef:
- Add your ground beef to that skillet. Break it up so it cooks all the way through. Let it turn brown over five to seven minutes. If there’s extra fat puddling, you can spoon that out for a lighter meal. It should look crumbly and fully cooked by now
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Spinach is my favorite part. It softens in just minutes and soaks up every bit of flavor from the beef and spices. My youngest always wants the bits with the melty feta and I wait until the last minute to toss on the fresh parsley for that final pop of color.
How to Store
Pop leftovers into a sealed container and stick them in the fridge for up to three days. Warm it back up in a pan on low for best results. You can freeze it too, though feta might get a little crumbly after thawing. Make sure it’s completely cooled before you stash it away.
Subbing Ingredients
No spinach? Use chopped kale or Swiss chard instead. For something lighter, swap in ground chicken or turkey. Out of feta, sprinkle goat cheese or parmesan. Baby spinach works perfectly for softer greens too.
How to Serve
I love eating this as-is for a lighter meal. Want to bulk it up? Serve over quinoa, warmed pitas, or rice. It's also awesome with roasted veggies or a cool cucumber salad. For extra brightness, toss some lemon wedges on the side.
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Backstory and Traditions
This one-pan meal riffs on classic Mediterranean combos like feta, oregano, and leafy greens you’ll find in so many traditional dishes. The beef keeps it filling enough for family meals any time. It’s got all the comfort you’d find in spanakopita, but skips the pastry, extra steps, or pile of dishes.
Frequently Asked Questions
- → Could I swap in turkey for beef?
Absolutely. Turkey works nicely and is a little lighter but still tastes great with everything else going on.
- → Which spinach is better, baby or fully grown leaves?
Both can work. Baby spinach is soft and quick to cook. Mature leaves will just need a few more minutes in the pan.
- → How do I keep my pan from getting soggy?
Pour off any extra fat after the meat cooks, and let most of the spinach moisture steam off before throwing in the feta.
- → I'm skipping meat—what can I use instead?
Lentils or crumbled tofu are really good stand-ins for beef if you want to keep it meat-free.
- → What's good to eat with this?
Bread, couscous, or a fresh salad on the side work super well with this pan.
- → Is it okay to make this ahead?
For sure! It saves well in the fridge. Just pop it in the microwave or warm it up on the stove before eating.