Spanakopita Egg Casserole
Ingredients
Total Time:
20 minutes prep time
25-30 minutes cook time
50 minutes total time
Serves:
4
2 tsp olive oil
1 small onion, diced
2 cloves garlic, minced
5 oz baby spinach
¼ tsp sea salt
¼ tsp black pepper
8 large eggs
½ cup light cream
½ cup full-fat ricotta cheese
½ cup feta cheese
¼ cup fresh dill
¼ cup fresh parsley, chopped
Instructions
Preheat oven to 350 F. Spray a 9-inch square baking dish with cooking spray.
In a large skillet, heat oil over medium-low heat. Add onion and garlic. Stir frequently and cook until soft. Add spinach, salt, and pepper, and cook till the spinach is wilted. Transfer to prepared dish spread to coat the bottom.
In a large bowl, whisk together eggs and cream until well combined. Stir in ricotta, feta, parsley, and dill.
Pour egg mixture over the spinach layer; gently stir, allowing some spinach to mix into the eggs. Bake until set, about 25 to 30 minutes. Cut into six squares, and serve warm.
Nutrition Facts: 221 calories, 16 grams fat, 7 grams saturated fat, 277 mg cholesterol, 344 mg sodium, 6 grams carbohydrates, 1 grams fiber, 14 grams protein