Spanakopita Casserole Recipe

Name: Spanakopita Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh spinach or 8 ounces frozen chopped spinach; 2 tablespoons olive oil; 1 medium red onion, minced; 2 bunches green onions, chopped; 4 ounces crumbled feta cheese, any variety; 1 cup part-skim ricotta cheese; 8 eggs; 2 teaspoons dill; 1/4 cup fresh parsley, chopped; to taste; salt; pepper; oregano; nutmeg

Servings: persons

4 cups fresh spinach or 8 ounces frozen chopped spinach
2 tablespoons olive oil
1 medium red onion, minced
2 bunches green onions, chopped
4 ounces crumbled feta cheese, any variety
1 cup part-skim ricotta cheese
8 eggs
2 teaspoons dill
1/4 cup fresh parsley, chopped
to taste
salt
pepper
oregano
nutmeg

1
Preheat oven to 350u00b0F.
2
Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
3
Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and saute until tender - about 10 minutes. Remove from heat.
4
Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
5
Place in a greased 9x9 pan. Bake at 350u00b0F for approximately 45 minutes (until firm). Cut into 8 pieces.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups fresh spinach or 8 ounces frozen chopped spinach, 2 tablespoons olive oil, 1 medium red onion, minced, 2 bunches green onions, chopped, and more.

Yes, Spanakopita Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanakopita Casserole

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