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
Ingredients
-
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
Directions
-
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
See what other Food52ers are saying.