Spanakopita quinoa casserole version 2

Name: Spanakopita quinoa casserole version 2
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1 cup raw quinoa, cooked according to package directions and cooled; 1 Tbsp olive oil, divided; 1 large onion; 1 tsp minced garlic; 12 oz frozen chopped spinach, thawed and water pressed out; 1 can artichoke hearts in brine, drained, rinsed and chopped into bite-sized pieces; 1.25 c crumbled reduced-fat feta; 1/4 tsp salt; 1 tsp ground black pepper; 2 Tbsp dried dill; zest of 1 lemon; 3 large eggs; 1 small container (1/2 cup) plain nonfat Greek yogurt

6 steps

Prep:45minCook:35min

Modifed from my previous version: basically added a can of artichoke hearts, more feta, and 3 full eggs, and used dried dill instead of fresh.

Updated at: Thu, 19 Oct 2023 16:43:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories322.7 kcal (16%)

Total Fat11.9 g (17%)

Carbs34.6 g (13%)

Sugars3.3 g (4%)

Protein20.4 g (41%)

Sodium605.1 mg (30%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 cupraw quinoa

cooked according to package directions and cooled

1 Tbspolive oil

divided

1onion

large

1 tspminced garlic

12 ozfrozen chopped spinach

thawed and water pressed out

1 canartichoke hearts in brine

drained, rinsed and chopped into bite-sized pieces

1 ¼ creduced-fat feta

crumbled

¼ tspsalt

1 tspground black pepper

½ cupplain nonfat 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 artichoke hearts and saute/stir on the stove for another minute or so. Remove from heat and let cool a bit.

Step 3

Add quinoa, 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 casserole dish (I am using square one that is roughly 8x8x2 inches, with rounded corners) with remaining 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 30-35 minutes. Let stand 5 min before serving.