Looking for a dish that’s as comforting as it is nutritious? You’ve found it! This Creamy Spinach and Feta Casserole is a game-changer. It’s a savory, crustless quiche-like bake that’s packed with protein thanks to cottage cheese and eggs. The salty pop of feta and the earthy spinach create a flavor combination that’s simply irresistible. Whether you need a quick weeknight dinner, a make-ahead brunch star, or a healthy lunch prep, this versatile dish has you covered. It’s simple, satisfying, and oh-so-delicious!
Ingredients
• PREP: 15 minutesBAKE: 45 minutesOVEN: 350°F / 175°CMAKES: 4 servings
• 3 large eggs, lightly beaten
• 2 cups / 450g cream-style cottage cheese
• 1 10-ounce / 280g package frozen chopped spinach, thawed and squeezed very dry
• 1/3 cup / 50g crumbled feta cheese
• 1/4 cup / 57g unsalted butter, melted
• 3 tablespoons / 24g all-purpose flour
• 2 teaspoons dried minced onion
• 1/8 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 350°F / 175°C. Generously grease a 1.5-quart casserole dish and set it aside.2. In a large mixing bowl, combine the lightly beaten eggs, cottage cheese, thoroughly drained spinach, crumbled feta, melted butter, flour, dried onion, and nutmeg. Stir until everything is just combined—don’t overmix!3. Pour the mixture into your prepared casserole dish and spread it evenly. Bake uncovered for about 45 minutes, or until the center is nearly set and the top is lightly golden. A knife inserted near the center should come out clean. Let it rest for 5-10 minutes before serving.
Nutritional Information
• (per serving)
• Calories: 344
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 218mg
• Sodium: 784mg
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 22g
Pro Tips
• Squeeze every last drop of water from the thawed spinach using your hands or a cheesecloth. This is the key to preventing a watery casserole.
• For extra flavor, add 1/4 cup of chopped sun-dried tomatoes or a tablespoon of fresh dill to the mixture.
• Assemble the casserole up to 24 hours in advance, cover, and refrigerate. You may need to add 5-10 minutes to the baking time when baking from cold.
FAQ
Q: Is this spinach and feta casserole a good source of vegetarian protein
A: Absolutely! This casserole is packed with protein, primarily from the cottage cheese and eggs. Each serving provides approximately 22 grams of protein, making it a fantastic and satisfying meatless meal for any time of day.
Q: Can I make this vegetarian casserole gluten-free
A: Yes, making this recipe gluten-free is simple. Just substitute the 3 tablespoons of all-purpose flour with an equal amount of a gluten-free all-purpose flour blend. Almond flour or coconut flour could also work, though they may slightly change the texture.
Q: How do I store and reheat this spinach casserole
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave for 1-2 minutes or place the casserole in a 325°F (160°C) oven until warmed through. It’s an excellent dish for vegetarian meal prep.
Q: What can I use instead of cottage cheese in this recipe
A: For a similar creamy texture, you can substitute the cottage cheese with an equal amount of ricotta cheese. Please note that this may slightly alter the final taste and nutritional profile, but it will still be a delicious vegetarian dish.
