Description
Make this Greek Spinach Tomato Casserole for a warm, comforting dinner that tastes like a hug in a bowl. It is simple to make and brings that special homemade feeling to your table, just like our grandmother used to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- In a large bowl, combine the squeezed dry spinach, drained diced tomatoes, feta cheese, ricotta cheese, beaten egg, flour, milk, oregano, salt, and pepper. Mix everything well.
- Pour the spinach mixture into your prepared baking dish and spread it evenly.
- Sprinkle the breadcrumbs over the top of the casserole.
- Bake for 25 to 30 minutes, or until the top is golden brown and the casserole is heated through.
- Let it cool slightly before you cut and serve.
Notes
- Make sure you squeeze as much water out of the thawed spinach as you can. This keeps your casserole from becoming watery.
- This dish tastes great served with a simple green salad.
- You can substitute fresh spinach for frozen, but you will need to wilt and chop it first.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Eats
- Method: Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg