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
fresh or frozen spinach
feta cheese, crumbled
Gruyere cheese, grated
cloves garlic, finely minced
green onions, thinly sliced
crushed red chili peppers or Aleppo pepper
butternut squash, cut into 1/2 inch dice
In This Recipe
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
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!