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Spinach
Feta Casserole
3-4
eggs, beaten
12oz
bag of frozen chopped spinach, thawed or about 2 lbs. of fresh spinach,
chopped
1
large onion, peeled and finely chopped
3-4
cloves garlic, peeled and finely chopped
¼
cup olive oil
8
oz. feta cheese, crumbled or diced
1/3
cup Greek yogurt
2
tbsp. dill (fresh or dried, if using fresh use only about 1 tbsp. finely
chopped)
a
small bunch of green onions, cleaned and chopped (in the original recipe, but I
don’t use them)
½
cup chopped parsley (optional—in the original recipe, but I don’t use them)
fresh
ground black pepper to taste
Preheat
oven to 350. Grease an 8x8 inch square pan and set aside (or use
any other dish of approximately the same size).
Heat
the oil in a Dutch oven and cook the onion until it starts to brown a bit, then
add the garlic. Stir it around for a few minutes, then stir in the
spinach. Cook until the frozen spinach is heated or until the fresh
spinach is very wilted. Remove from heat and cool a
bit. Meanwhile, beat together the eggs, yogurt, pepper and
dill, then stir in the feta. Finally, add the cooled spinach and
onions and mix well (if using, add the green onions and parsley now).
Spoon into the prepared pan and bake about 45-60 minutes. I knife stuck
in the center should come out clean and the edges should be starting to
brown. Cool slightly before serving.
You
could add some things to make this a bit different: Some crumbled
bacon or cubed ham (finely chopped prosciutto fried with the onion would be to
die for!) added to the mixture. Topping the casserole with some
grated Parmesan before baking would be tasty. Making a topping of
buttered breadcrumbs and Parmesan would be tasty and pretty as well.
Also, there is no reason you should limit yourself to just spinach, any tender
spring green would be very good in this. Use you imagination!
