"Spanakopita" Inspired Breakfast Casserole

1. 1

   In a wide, shallow saucepan, melt butter and add spinach.

2. 2

   Cook spinach on medium heat until thawed and beginning to steam.

3. 3

   Add dill weed and onion powder, continue to cook while moving around pan continuously until spinach has wilted and most of the moisture has either been absorbed by the herbs or evaporated.

4. 4

   Once spinach has cooked, set aside to cool for a few minutes (you don't want the eggs to scramble when you add them).

5. 5

   Grease a 9 x 13 glass baking dish with olive oil (either from a spray - be sure the ingredients are just extra virgin olive oil & propellant - or put a few drops in the pan and wipe around the inside with a paper towel).

6. 6

   Beat eggs separately, then add to spinach mixture along with milk.

7. 7

   Add to greased baking dish, and using a fork, gently stir / whisk around the spinach / egg mixture until evenly mixed & distributed, breaking up any clumps.

8. 8

   Crumble feta cheese & sprinkle on top.

9. 9

   Bake in 350 degree oven for 40 minutes, until eggs are set and cheese is melted & just starting to brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.