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Greek Spinach Egg Casserole

Greek Spinach Egg Casserole

This Greek Spinach Egg Casserole is a comforting dish that combines the earthy taste of greens with the salty punch of feta cheese. It's perfect for breakfast, brunch, or a light dinner, and is packed with protein and vitamins.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Greek
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 10-12 large eggs, room temperature
  • 16 ounces fresh spinach, chopped and wilted
  • 1.5 cups feta cheese, crumbled
  • 1 cup cottage cheese, full fat
  • 4 stalks green onions, finely sliced
  • 3 cloves garlic, minced
  • 3 tablespoons fresh dill, finely chopped
  • 1 tablespoon olive oil, extra virgi
  • Salt and pepper, to taste

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Grease a 9x13 inch baking dish with olive oil or non-stick spray.
  3. Heat a large skillet over medium heat and sauté minced garlic and sliced green onions for about two minutes.
  4. Add fresh spinach to the skillet in batches and cook until wilted.
  5. Transfer cooked spinach to a colander and squeeze out excess liquid.
  6. In a large mixing bowl, crack the eggs and whisk until well combined.
  7. Add cottage cheese, crumbled feta, and chopped dill to the eggs, then stir in the sautéed spinach mixture.
  8. Season with salt and pepper, then pour the mixture into the prepared baking dish.
  9. Bake for 35 to 45 minutes until the center is set and the top is golden brown.
  10. Let it rest for at least 10 minutes before slicing.

Notes

Ensure to drain spinach well to avoid a watery casserole. Bring eggs and cheeses to room temperature for better texture.