Greek Spinach, Artichoke, Feta and Egg Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F.

Step 2

In a medium nonstick frying pan, heat the oil over low-medium heat. Add the spinach, artichokes and scallion, and cook, stirring occasionally, until the spinach leaves have wilted. Stir in the Greek seasoning, and continue to cook for 2 minutes.

Step 3

Turn off the heat, and stir in the fresh dill. Remove the pan from the stove and set aside.

Step 4

In a large bowl or 8-cup glass measuring cup, whisk the eggs until frothy. With a rubber spatula, stir in the shredded mozzarella and the feta, and stir to combine. Add the black pepper.

Step 5

Spray a 7-inch casserole (or you can use an 8-inch square baking pan, like you'd use for brownies) with cooking spray. Distribute the cooked spinach mixture evenly in the bottom of the casserole dish.

Step 6

Pour the egg mixture on top, and use a spoon to gently mix the eggs and vegetables, bringing some of the green vegetables to the surface.

Step 7

Bake for 35 minutes.

Step 8

Remove the casserole from the oven, and let it cool for 5 minutes before serving. Garnish with a bit of fresh dill and black pepper, to taste.

Step 9

Serve hot or at room temperature. Can be made ahead and refrigerated.