Greek Spaghetti Casserole

This is another FB discovery that I have tweaked to make my own. This is a veggie version (not vegan) but you could go with adding chicken if you wanted. This dish is also great as a leftover pasta dish, just add your favorite dressing and mix








1  lbs, whole wheat thin spaghetti, cooked  & drained

1/2  pkg. fresh spinach, ripped up

2 Tbs basil, chopped

2 tsp oregano

2 tsp fresh or freeze-dried dill

3 Tbs fresh lemon juice

1  8 oz pkg. Crumbled Feta Cheese

1 pkg. of grape tomatoes, halved

2 Tbs good olive oil

3 Tbs red wine vinegar

6 Tbs butter substitute

2 Tbs capers, drained

2 cloves garlic, minced

1/2 Sweet onion, diced

1/2 cup Kalamata Olives

1/4 cup Sun Dried Tomatoes

Parsley for garnish


  1. Prep ingredients and preheat oven to 350 degrees
  2. Spray a large glass baking dish and add spaghetti, tomatoes, olive oil, vinegar, garlic, capers, Kalamata olives, herbs & spices and mix well
  3. Add torn spinach leaves and mix
  4. Salt substitute and pepper to taste
  5. Spread chunks of butter substitute and sprinkle the Feta crumbles over the top
  6. Place on middle rack and bake for ~15-20 minutes
  7. Sprinkle parsley over the top and serve