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Greek Spinach and Feta Pie Casserole Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

205
Calories
127 g
Calories From Fat
14.1 g
Total Fat
5.8 g
Saturated Fat
234.4 mg
Cholesterol
294.3 mg
Sodium
6.8 g
Carbs
1.4 g
Dietary Fiber
2.5 g
Sugars
13.1 g
Protein
159g
Serving Size

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Greek Spinach and Feta Pie Casserole Recipe

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    Cuisine:

    This was wonderful! I've been recently diagnosed with diabetes, so a filo-laden dish is now out of the question; this really does fill the bill! I didn't have a 9x9 casserole, so used an 8x11 one instead, which worked fine.

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Spanakopita Casserole,I love Spanakopita. This recipe appeals to me because it has the basic tastes, without all the carbs. Makes a great breakfast, lunch or dinner. Recipe was gathered from an unknown source and put here for safe-keeping.,This was wonderful! I’ve been recently diagnosed with diabetes, so a filo-laden dish is now out of the question; this really does fill the bill! I didn’t have a 9×9 casserole, so used an 8×11 one instead, which worked fine.,We liked this recipe. used 4 eggs and 1 cup eggbeaters. I also used low fat feta cheese. I had no green onions so used regular sweet onions, nutmeg and dill. The feta had basil in it. used low fat ricotta cheese so it was a little less calories than listed. We will have this again. Thanks for a very tasty recipe. Carole in Orlando


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    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
    Done

    Drain the Spinach in a Colander. While Its Cooling, Heat the Olive Oil in a Skillet. Add the Red and Green Onions and Saut Until Tender About 10 Minutes. Remove from Heat.

    4
    Done

    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
    Done

    Place in a Greased 9x9 Pan. Bake at 350f For Approximately 45 Minutes (until Firm). Cut Into 8 Pieces.

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    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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