Cheesy Spinach and Feta Bake
This savory bake combines fresh spinach with creamy feta and mozzarella cheeses, all enveloped in a light, egg-based batter. It's a flavorful and nutritious dish that's perfect for lunch or dinner
Ingredients
- 500 g fresh spinach
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 clove garlic minced
- 3 eggs
- 120 ml milk
- 150 g all-purpose flour
- Salt and pepper to taste
- Chili flakes optional
- 200 g feta cheese crumbled
- 100 g mozzarella cheese grated
- Fresh parsley chopped
Instructions
- Prepare the Spinach: Wash the spinach thoroughly and set aside.
- Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent, about 5 minutes.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, and flour until smooth. Season with salt, pepper, and chili flakes if using.
- Cook Spinach: Add the spinach to the pan with the sautéed onions and garlic. Stir until the spinach wilts down, which should take a couple of minutes.
- Add Feta and Parsley: Once the spinach is wilted, stir in the crumbled feta cheese and chopped fresh parsley. Mix well to combine.
- Combine with Egg Mixture: Pour the egg mixture over the spinach and feta in the pan. Stir gently to ensure everything is evenly distributed.
- Transfer to Baking Dish: Preheat your oven to 180°C (356°F). Transfer the mixture to a greased baking dish. Sprinkle the grated mozzarella cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the bake is set.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy your meal!
Notes
- For a spicier version, consider adding more chili flakes or a diced fresh chili to the sautéed onions and garlic.
- This dish pairs well with a fresh green salad or roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.