Spinach & Feta Stuffed Tilapia

As far as I’m concerned, you can never have enough ways to prepare tilapia. This would work well with any thin white fish, such as s flounder or snapper. The fresh spinach and feta cheese make for such a flavorful filling. You can also prepare this slightly ahead of time, then just pop it in the oven when you’re ready to eat! Recipe credit: The Wholesome Dish Pictured below served with a side of my Garlic Parmesan Roasted Green Beans & Mushrooms. πŸ˜‹


Spinach & Feta Stuffed Tilapia
Serves: 4

  • 4 tilapia fillets (or other thin white fish)
  • 1 egg, beaten
  • 1/2 c. part-skip ricotta cheese
  • 1/2 c. crumbled feta cheese
  • 1/2 c. breadcrumbs
  • 1 c. fresh spinach leaves
  • 1/4 tsp. dried thyme
  • 1/4 tsp. each salt & pepper
  • Additional salt & pepper for seasoning fish
  • 1 lemon
  1. Preheat oven to 350 degrees. Lightly spray a baking pan with non-stick cooking spray.
  2. Pat tilapia fillets dry with paper towels and season each with a little salt and pepper.
  3. In a small bowl, mix the egg with the ricotta until smooth. Add the feta, bread crumbs, spinach, ΒΌ tsp. salt, ΒΌ tsp. black pepper, and thyme. Mix until well combined.
  4. Divide the filling between the fish fillets, placing the filling on the widest end of the fillet. Roll the fish around the filling. Secure the seam with toothpicks, if needed.
  5. Place the stuffed fish, seam side down in the baking dish. Squeeze the juice of 1 lemon over the top of the stuffed fish. Cover and bake for 25 minutes. The stuffing should be cooked through and the fish should flake when touched with a fork. Enjoy!
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