Author Notes: I can't resist spinach and feta cheese with eggs - I always order the Greek omelet! Here, I combine these ingredients with butternut squash for a heartier dish. You can vary the herbs and use fresh dill or parsley in place of the green onions. I usually serve this casserole for brunch, but it also makes a lovely supper served with salad and a glass of wine. It's also a kid pleaser - my sons inhale it. - BlueKaleRoad
- 20 ounces fresh or frozen spinach
- 4 eggs
- 2 cups cottage cheese
- 1 cup feta cheese, crumbled
- 1 cup Gruyere cheese, grated
- 7 tablespoons all-purpose flour
- 2 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1/2 cup green onions, thinly sliced
- 1 teaspoon crushed red chili peppers or Aleppo pepper
- 10 ounces butternut squash, cut into 1/2 inch dice
- If using fresh spinach, steam until wilted, drain well and chop coarsely. If using frozen, defrost and squeeze well. Set aside.
- Preheat oven to 350 degrees. Butter a 9x13 inch baking dish.
- In a large bowl, stir together the eggs, cheeses, flour, garlic, salt, green onions and chili peppers. Gently mix in the spinach and butternut squash.
- Pour the mixture into the prepared baking dish and bake for 40-45 minutes, until the casserole is set, golden brown on top and the edges are crispy (my favorite part!). Serve warm.
- You can prep this the night before (but don't bake) and refrigerate it overnight. In the morning, bake and serve as directed
- This recipe was entered in the contest for Your Best Holiday Breakfast II