If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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