Description
A hearty yet light spinach casserole featuring creamy feta and fluffy eggs, perfect for family meals or as a versatile side dish.
Ingredients
- 500 g fresh spinach, washed and roughly chopped
- 200 g feta cheese, crumbled
- 4 large eggs
- 150 ml cream or crème fraîche
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and freshly ground black pepper
- Nutmeg to taste
- 50 g grated cheese (e.g., Gouda), optional for a golden crust
Instructions
- Preheat the oven to 180°C. In a large pan, heat 1 tbsp of olive oil and sauté the onion and garlic until translucent. Add the spinach in batches and allow it to wilt. Drain any excess liquid.
- Mix the spinach in a bowl with feta, cream, eggs, thyme, nutmeg, salt, and pepper. Combine until a uniform mixture forms.
- Transfer the mixture into a lightly greased baking dish. Optionally, sprinkle with grated cheese. For a rustic result, consider serving with a potato side variation.
- Bake in the preheated oven for 25–30 minutes, until the top is golden brown and the egg mixture is set. Let it cool for a bit, then cut into portions and serve.
Notes
Ensure the spinach is well-drained to prevent a watery casserole. Let eggs come to room temperature for even setting. Adjust salt at the end due to feta’s saltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean