Ingredients for Spanakopita Casserole
- Fresh Spinach
- 2 tablespoons olive oil
- Red Onion
- Green Onions
- 1 cup crumbled feta cheese
- Part Skim Ricotta Cheese
- 2 large eggs
- Dill
- Fresh Parsley
- Salt
- Pepper
- Oregano
- Nutmeg
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How to Make Spanakopita Casserole
- Preheat oven to 350°F (175°C).
- Rinse 10 ounces of fresh spinach thoroughly and drain well.
- Place spinach in a large pot. Cover and steam over medium heat for 10-12 minutes, stirring occasionally, until wilted.
- Drain spinach in a colander and press out excess water using a large spoon or your hands.
- While spinach cools, heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add 1/2 cup chopped red onion and 1/2 cup chopped green onion. Sauté until tender, about 10 minutes.
- Remove onions from heat and set aside.
- Chop the cooled spinach coarsely.
- In a large bowl, combine the chopped spinach, sautéed onions, 1 cup ricotta cheese, 2 large eggs, 1 teaspoon dried oregano, 1/2 teaspoon dried dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
- Gently fold in 1 cup crumbled feta cheese.
- Grease a 9x9 inch baking dish.
- Pour the spinach mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until golden brown and set.
- Let cool slightly before cutting into 8 pieces.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
28g
Carbs
2g
