Spanakopita casserole v3 (big batch)

6 steps

Prep:40minCook:45min

Scaling up to a 9x13 casserole dish

Updated at: Mon, 21 Oct 2024 02:59:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories330.8 kcal (17%)

Total Fat11.6 g (17%)

Carbs38.4 g (15%)

Sugars4.2 g (5%)

Protein21.4 g (43%)

Sodium510 mg (25%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupsraw quinoa

1 Tbspolive oil

1onion

large

2 tspminced garlic

20 ozspinach

28 ozmushrooms

chopped

6 ozfeta

crumbled

½ tspsalt

2 tspground black pepper

1 ¼ cupsnonfat plain Greek yogurt

Instructions

Step 1

Cook the quinoa according to package directions and let cool completely (ideally do this the day before).

Step 2

Chop the onion and, in a large pan over medium heat, saute onion until starting to brown, then add garlic, spinach and mushrooms and saute/stir on the stove for another minute or so. Remove from heat and let cool a bit.

Step 3

Add quinoa, crumbled feta, dill, salt, pepper and lemon zest to a large mixing bowl and stir until thoroughly combined. Stir in spinach mixture until well combined. Final mixture should not be too warm.

Step 4

Preheat oven to 425 F. Lightly grease a 9x13 casserole dish with olive oil.

Step 5

Whisk together eggs and yogurt in a bowl. Add to the quinoa mixture and stir well to combine. Transfer to casserole dish and smooth down the top.

Step 6

Bake until lightly browned in spots, about 55 minutes. Let stand 5 min before serving.