Spinach Casserole with Feta and Crunchy Topping
Healthy Spinach and feta casserole topped with breadcrumbs and parmesan.
Servings 4
Ingredients
- 1 pound 450 grams fresh spinach washed and chopped (or about 7 ounces or 200 grams frozen defrosted and drained)
- 6 spring onions sliced (only whites)
- 8 ounces 240 grams crumbled feta
- 4 tablespoons grated parmesan
- 3 tablespoons olive oil
- 1 ½ tablespoon dry oregano
- ¼ cup dill chopped
- salt/pepper
- 1 tablespoon breadcrumbs (preferable wholegrain)
- 6 medium eggs
- *Lemon for serving
For Topping
- 3 tablespoons breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat oven at 400 F (200 C)
- Brush a 8x12 inch (20-30 cm) baking dish with olive oil.
- In a large deep pan or pot heat 2 teaspoons of olive oil and sauté the spring onions for 2-3 minutes, add the spinach and continue heating until spinach wilts and shrinks. Remove from pan, strain and let it cool.
- In a large bowl mix the feta cheese, 2 tablespoons parmesan, 1 tablespoon bread crumbs, oregano, dill, 1 tablespoon olive oil, a pinch of salt and freshly ground pepper. Add the spinach and mix making sure it has spread in the whole mixture.
- In a small bowl whip the eggs and add them to the spinach mixture and mix well.
- Grease a baking dish with olive oil and transfer the spinach mixture to the baking dish. Even it out and sprinkle over it the rest of the parmesan (2 tablespoons).
- Make topping: in a small bowl place the rest of the bread crumbs (3 tablespoons), and add olive oil gradually (do not add all of it at once) while pressing the mixture with a fork, add enough olive oil until you have a crumbly texture and all the breadcrumbs are wet. Sprinkle over the casserole.
- Bake in the oven for about 15 minutes. After that, put under broiler about 1-2 minutes until topping is golden (check often).
- Let it cool and serve.
- You may serve with a squeeze of lemon.
Notes
Make Ahead:
Assemble it the night before (except for the topping), transfer to the baking dish and cover tightly with aluminum foil and place in refrigerator for one night. To Bake: Make the topping and sprinkle and bake. Freeze
You can also assemble and freeze (uncooked) for 3 months. To bake you must let it defrost first.
You can also freeze after cooking and heat when ready to serve.
Assemble it the night before (except for the topping), transfer to the baking dish and cover tightly with aluminum foil and place in refrigerator for one night. To Bake: Make the topping and sprinkle and bake. Freeze
You can also assemble and freeze (uncooked) for 3 months. To bake you must let it defrost first.
You can also freeze after cooking and heat when ready to serve.