Another “just for the site” recipe but one I surprisingly loved. First time grill use meant it wasn’t ready for the chicken drumsticks I’d marinated, so we ended up eating some of this casserole for dinner. Me and the girls, that is, not sure where the boys were. Girls ate it without complaining, and I liked it well enough (dill is my least favorite herb). The kicker was the next day, when I came home after not eating for too long and was not only ravenous but pressed for time. I heated up some squares of this and absolutely loved it. This is when I realized it was better hot (it had been room temperature the day before).
Regardless, the flavors play off one another so well, with the sweet from the onions and the salty, tangy cheese. No one will realize you ate a whole box of spinach, and the healthy fats will keep you full and energized longer. Wins all around.
Spanakopita Egg Casserole
Serves 6 (8×8 glass pan)
1 tbsp. olive oil
1 onion, diced
3 garlic cloves, minced
5 oz box baby spinach
1/4 tsp. salt
1/4 tsp. pepper
8 large eggs
1/2 c. light cream
1/2 c. ricotta cheese
1/2 c. crumbled feta cheese
1/4 c. chopped fresh parsley
1/4 c. chopped fresh dill
- Heat oven to 350 degrees. Spray a glass baking dish (8 or 9 inch square) with nonstick spray.
- In a large nonstick skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes, stirring occasionally.
- Add garlic, salt and pepper and stir until fragrant and onions are beginning to turn golden. Add spinach and cook until wilted, about two minutes.
- Transfer mixture to prepared baking dish and spread evenly to coat bottom.
- In a medium mixing bowl, whisk eggs and cream until well combined. Add ricotta, feta, parsley and dill and stir to combine.
- Pour egg mixture over spinach layer; stir gently, allowing some spinach to float into egg mixture. Bake until set and beginning to brown around edges, about 30 minutes. Slice into squares and serve warm.
