Spinach, eggs, feta and ricotta cheese come together in this easy to make casserole with lemon, dill and garlic. A winning dish that can be served as a side or a main, for brunch or lunch.
Where the initial recipe calls for frozen spinach and cottage cheese I swapped them out for fresh baby spinach and ricotta cheese for a little twist on the Greek classic spanokopita.
Before I started food blogging I thought casseroles were completely uncool.
The only ones I liked and knew how to make were the ones I grew up on like baked ziti and lasagna. Back then I didn’t realize they were considered casseroles. I thought they were old-fashioned, goopy things filled with unsavory stuff like liver and lima beans.
The laugh is on me.
Casseroles make my world go around. So full of comfort, they are the ultimate vehicle for bringing complementing flavors and ingredients together. Rarely does a week go by when I don’t conjure up a new one.
Much the same way I have been mixing my corn, mashed potatoes and meatloaf together my entire life. . . or how I make sure we have broccoli or green beans with mac and cheese because they taste good combined with all that cheesy sauce and pasta. You could say I started mixing and matching flavors early on. . . it’s kind of sort of the same thing as creating a new recipe.
There’s nothing old-fashioned about this! With fresh ingredients, two kinds of cheese and bright flavors. . .
I hope it makes your world go around.
Spinach, eggs, feta and ricotta cheese come together in this easy to make casserole with lemon, dill and garlic.
- Preheat oven to 350 degrees F. Grease a deep sided 9-inch round casserole or a deep sided 8 x 8-inch casserole.
- In a large mixing bowl whisk together the melted butter, heavy cream eggs and ricotta. Whisk in flour.
- Mix in feta, garlic, lemon and dill then the spinach. Transfer to the greased pan and sprinkle the top with bread crumbs.
- Bake about 45 minutes or until center is nearly set (160 degrees F).
Adapted from BHG