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For hectic days when you're craving something filling and quick, this cheesy ground beef skillet with spinach and feta hits the spot. You get juicy meat, creamy cheese, and a pop of greens—all easy to throw together with a handful of ingredients you probably already have. I whip this up whenever I want something cozy but don't want to skip out on veggies or big flavors.
The first time I made this, it was a summer night and I was trying to use up a little feta and some spinach hanging out in my fridge. My crew licked their plates clean and it's now a regular staple around here.
Tasty Ingredients
- Fresh parsley: finishes the skillet and keeps it looking fresh Use leaves that are firm and lively
- Feta cheese: for a tangy creamy punch Buy a block and crumble yourself for best results
- Salt and pepper: make all the flavors pop Taste and tweak till it feels right
- Paprika: brings smokiness and rich color Use smoked or sweet, whatever you like
- Dried oregano: classic Mediterranean flavor Check your spice shelf isn’t too old
- Garlic: gives everything a bold kick Use the freshest cloves for better bite
- Onion: makes things sweet and full of flavor Pick one that feels heavy in your hand
- Olive oil: smooth base for everything Fruity olive oil gives more pop
- Fresh spinach: adds lots of green color and healthy stuff Pick bright leaves that aren’t mushy
- Ground beef: keeps it rich and hearty Try to grab meat labeled eighty five or ninety percent lean for best texture
Mouthwatering Steps
- Dish It Up:
- Serve while it's nice and warm Eats great on its own, with some chunky bread, or if you want things zesty, squeeze fresh lemon over the top just before eating
- Toss In Feta and Parsley:
- Take your pan off the heat Scatter over the crumbled feta, give it a gentle stir so some gets all melty and some stays in little pieces Finish with a bunch of fresh chopped parsley on top
- Add Spinach and Seasonings:
- Next, dump in your chopped spinach, oregano, paprika, salt, and pepper Cook another three to four minutes You’ll see the spinach wilt and everything get super tasty Give it a taste and throw in more salt if the feta isn’t salty enough
- Brown The Beef:
- Pop the ground beef into your pan Break it up with a spoon so it browns all over Cook five to seven minutes, stirring now and then Spoon out extra grease if you want to lighten things up Make sure all the beef is cooked through and crumbly
- Start With Aromatics:
- Drizzle olive oil in a big skillet set to medium Add your chopped onion and minced garlic Let it sizzle for three to four minutes, stirring a lot, till things start to smell good and onions get some golden edges
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Spinach might just be the best part because it soaks up all that meaty, cheesy goodness in just a few minutes. My youngest will eat heaps of it just for that freshly melted feta on top, and I like saving the parsley for the finishing touch right before we dig in.
Leftovers and Storage
Stash extra portions in a tightly sealed container and they'll last three days in the fridge no problem. You can warm it gently in a pan on low. Freezing works too but the feta goes a little crumbly. Let it cool off before sticking it in the freezer for best texture.
Swap It Up
No spinach in the fridge? Toss in some chopped kale or Swiss chard instead. Want something lighter? Use ground chicken or turkey. Out of feta? Goat cheese or even parmesan grated up will totally work. Baby spinach does great here too if you want a softer bite.
How To Serve
Spoon it up by itself if you’re watching carbs. Make it more hearty by piling it over rice, scooping it onto some quinoa, or dunking with warm pita. I love it with roasted veggies on the side, or a crunchy cucumber salad for some cool contrast. Try bringing lemon slices to the table so everyone can squeeze a little extra zing.
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Flavorful Roots
This one-pan meal borrows cool ideas from Mediterranean kitchens—think feta, oregano, and leafy greens all in a cozy mix. Ground beef makes it extra filling so you can call it dinner any night. It's kind of like spanakopita, but way less fussy—no pastry, no piles of dishes.
Frequently Asked Questions
- → Could I try this with turkey mince instead?
Sure thing! Turkey’s lighter and goes great with all the same flavors here.
- → Is it better to use baby spinach or bigger leaves?
Honestly, either’s fine—baby spinach gives a gentler bite. Bigger spinach just takes a bit longer in the pan.
- → How do I keep the dish from turning watery?
Drain off extra fat when you’re done browning the beef, then let any liquid from the spinach cook away before you dump in feta.
- → Can I skip the meat for a veggie version?
Definitely! Switch up the beef for lentils or some crumbled tofu—tastes great, still filling.
- → Got any good side dish ideas?
This one’s great with a green salad, slices of crusty bread, or some fluffy couscous.
- → Can I make this ahead?
Absolutely. It holds up well for a couple days in the fridge—just warm it up gently when you’re ready to eat.