Spinach Casserole

3 from 1 vote

This simple Spinach Casserole is easy to make and a fantastic side dish OR main brunch course! Filled with spinach, tomatoes and eggs, it's healthy and satisfying.

Prep Time20

Cook Time45

Course: brunch, diner, lunch, Side Dish

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

baking dish

Ingredients

10 ounces baby spinach
1 tablespoon olive oil
4 green onions diced
1 cup all purpose flour
1 teaspoon baking powder
1 ½ teaspoon salt
1 cup cottage cheese
2 eggs
¼ cup butter melted
2 tablespoon fresh dill chopped
1 tablespoon dried oregano
1 cup crumbled feta
½ cup shredded mozzarella cheese
1 cup cherry tomatoes halved
3 tablespoon romano cheese grated

Instructions

Preheat oven to 375°F. Grease a 9 x 13” baking dish with cooking spray.
Heat a large skillet over medium heat. Add olive oil and saute diced onions for about 2 minutes, until soft. Bring heat down to Low.
Add spinach and saute just until wilted. You may have to add spinach in batches, a couple handfuls at a time. Remove from heat and set aside.
In a large bowl, whisk together flour, baking powder, and salt. Beat in cottage cheese and eggs. Stir in the butter. Next, add the spinach mixture, herbs, feta and mozzarella cheeses. Stir just until combined. Fold in the cherry tomatoes.
Pour mixture into the prepared baking dish. Top with romano cheese.
Bake in preheated oven for 40 - 45 minutes, until set and beginning to brown on top.

Notes

Leftover Spinach Casserole can be stored in an airtight container in the refrigerator for up to 5 days.

Reheat in the oven at 325˚F for 10-15 minutes or heat in the microwave.

Nutrition