Description
4 cups fresh spinach, chopped
1 cup crumbled feta cheese
1 cup ricotta cheese
2 large eggs, beaten
½ cup grated parmesan cheese
1 clove garlic, minced
1 tbsp olive oil
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1/3 cup breadcrumbs
1 tbsp butter, for greasing
Directions:
Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 1 minute.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, combine the feta, ricotta, eggs, parmesan, oregano, salt, and black pepper. Stir in the cooked spinach mixture.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle breadcrumbs on top for a golden, crispy finish.
Bake for 25-30 minutes until the top is golden brown and the casserole is set.
Let cool slightly before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 240 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect spinach and cheese casserole every time.
- Prep & Preheat: Begin by preheating your oven to 375°F (190°C). Generously grease a standard 8×8 or 9×9 inch baking dish with butter to prevent sticking.
- Cook the Aromatics: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant, being careful not to let it burn.
- Wilt the Spinach: Add all 4 cups of chopped fresh spinach to the skillet. Cook, stirring frequently, for 2-3 minutes until the spinach has completely wilted and released its moisture. Transfer to a plate to cool slightly.
- Combine the Cheese Mixture: In a large bowl, thoroughly mix the crumbled feta, ricotta, beaten eggs, grated parmesan, oregano, salt, and pepper until well incorporated.
- Incorporate Spinach: Once the spinach is cool enough to handle, use your hands to squeeze out any excess liquid. This step is crucial to avoid a watery casserole. Stir the drained spinach into the cheese mixture.
- Assemble & Top: Transfer the combined mixture to your greased baking dish, spreading it into an even layer. Sprinkle the 1/3 cup of breadcrumbs uniformly over the top.
- Bake to Perfection: Place the dish in the preheated oven. Bake for 25-30 minutes, or until the top is a deep golden brown and the center is firmly set.
- Rest and Serve: Remove from the oven and let the casserole rest for 5-10 minutes. This allows it to set fully, making it easier to slice and serve.
Serving Suggestions
This versatile casserole pairs beautifully with a variety of dishes. For a light lunch, serve it alongside a crisp green salad with a lemony vinaigrette. For a heartier dinner, pair it with roasted chicken, grilled lamb chops, or a simple tomato pasta. It also makes an impressive addition to a brunch spread next to fresh fruit and crispy bacon.
How-to Summary
Sauté garlic and spinach. Mix with feta, ricotta, eggs, parmesan, and seasonings. Transfer to a buttered dish, top with breadcrumbs, and bake at 375°F for 25-30 minutes until golden and set. Let cool briefly before serving.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes. Substitute with one 10-ounce package of frozen chopped spinach, completely thawed and squeezed very dry to remove all excess moisture.
How can I make this recipe gluten-free?
Easily make it gluten-free by using gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
Can I prepare this casserole ahead of time?
Absolutely. Assemble the casserole (without baking) up to a day in advance. Cover and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I add other ingredients?
Certainly! Diced sun-dried tomatoes, sautéed mushrooms, or chopped artichoke hearts are excellent additions. For more protein, mix in some cooked, crumbled Italian sausage.
Common Mistakes to Avoid
- Not Draining the Spinach: Failing to squeeze all liquid from the cooked spinach is the top cause of a soggy, watery casserole.
- Overmixing the Cheese Filling: Stir just until combined. Overmixing can make the texture of the baked casserole dense.
- Skipping the Resting Time: Cutting into the casserole immediately will cause it to fall apart. Letting it rest is key for clean slices.
- Using Cold Ingredients: For a smoother blend, ensure your eggs and cheeses are at room temperature before mixing.
Conclusion
This spinach and cheese casserole is a testament to how simple ingredients can create a truly comforting and impressive dish. With its creamy, savory interior and crispy breadcrumb topping, it’s a reliable recipe perfect for any occasion. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a flawless result that is sure to become a family favorite. Enjoy the process and the delicious outcome!
