Spanakopita Turkey Casserole Recipe

Name: Spanakopita Turkey Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked quinoa; 1/2 piece chopped red onion; 1 tablespoon grapeseed oil; 1.25 pounds ground turkey 99% lean; 1 box (12 ounces) frozen spinach, thawed and drained; 1/4 cup chopped parsley; 2.75 cups chicken stock, divided; 3/4 cup feta; 2 eggs; 3/4 cup italian blend cheeses; 1-2 tablespoons garlic; 1 tablespoon italian seasoning blend; 1/2 teaspoon white pepper; 1/2 teaspoon black pepper

Servings: persons

3 cups cooked quinoa
1/2 piece chopped red onion
1 tablespoon grapeseed oil
1.25 pounds ground turkey 99% lean
1 box (12 ounces) frozen spinach, thawed and drained
1/4 cup chopped parsley
2.75 cups chicken stock, divided
3/4 cup feta
2 eggs
3/4 cup italian blend cheeses
1-2 tablespoons garlic
1 tablespoon italian seasoning blend
1/2 teaspoon white pepper
1/2 teaspoon black pepper

1
["Preheat oven to 350F. Cook quinoa according to package directions, substituting the water for chicken broth. (1 cup uncooked should make about 3 cups cooked.) Allow quinoa to cool completely before using in casserole.", "Saute red onion in grapeseed oil for 3-4 minutes on medium until translucent. Add in ground turkey and saute until cooked completely (no pink remains).", "In a large bowl combine everything (turkey/onion mix, seasonings, feta, eggs, spinach, parsley, and chicken broth) except four cheese blend.", "Mix well until mixture looks well combined and transfer into a cooking oil sprayed 9x13 baking dish. Smooth and compact it with the back of a large spoon. Sprinkle four cheese blend over the to pof the casserole. Bake at 350F for 40 minutes until casserole is set and it begins to turn golden brown. Turn broiler on and broil for 3-4 minutes to get a nice crunchy crust.", "et sit 15 minutes before serving.
2
Can be enjoyed as a side dish or full meal."]

845

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 cups cooked quinoa, 1/2 piece chopped red onion, 1 tablespoon grapeseed oil, 1.25 pounds ground turkey 99% lean, and more.

Yes, Spanakopita Turkey Casserole falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Spanakopita Turkey Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions