Spinach Casserole with Feta and Crunchy Topping
Healthy Spinach and feta casserole topped with breadcrumbs and parmesan.
Ingredients
- 1 pound 450 grams fresh spinach washed and chopped (or about 7 ounces or 200 grams frozen defrosted and drained)
- 6 spring onions sliced (only whites)
- 8 ounces 240 grams crumbled feta
- 4 tablespoons grated parmesan
- 3 tablespoons olive oil
- 1 ½ tablespoon dry oregano
- ¼ cup dill chopped
- salt/pepper
- 1 tablespoon breadcrumbs (preferable wholegrain)
- 6 medium eggs
- *Lemon for serving
- 3 tablespoons breadcrumbs
- 1 tablespoon olive oil
Directions
- 1
Preheat oven at 400 F (200 C)
- 2
Brush a 8x12 inch (20-30 cm) baking dish with olive oil.
- 3
In a large deep pan or pot heat 2 teaspoons of olive oil and sauté the spring onions for 2-3 minutes, add the spinach and continue heating until spinach wilts and shrinks. Remove from pan, strain and let it cool.
- 4
In a large bowl mix the feta cheese, 2 tablespoons parmesan, 1 tablespoon bread crumbs, oregano, dill, 1 tablespoon olive oil, a pinch of salt and freshly ground pepper. Add the spinach and mix making sure it has spread in the whole mixture.
- 5
In a small bowl whip the eggs and add them to the spinach mixture and mix well.
- 6
Grease a baking dish with olive oil and transfer the spinach mixture to the baking dish. Even it out and sprinkle over it the rest of the parmesan (2 tablespoons).
- 7
Make topping: in a small bowl place the rest of the bread crumbs (3 tablespoons), and add olive oil gradually (do not add all of it at once) while pressing the mixture with a fork, add enough olive oil until you have a crumbly texture and all the breadcrumbs are wet. Sprinkle over the casserole.
- 8
Bake in the oven for about 15 minutes. After that, put under broiler about 1-2 minutes until topping is golden (check often).
- 9
Let it cool and serve.
- 10
You may serve with a squeeze of lemon.