Description
This Greek Egg Casserole is a delightful combination of fresh spinach, tangy feta cheese, and briny olives, all baked into a fluffy, savory casserole. Perfect for breakfast, brunch, or a light dinner, this dish brings Mediterranean flavors to your table with simple ingredients and easy steps.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup milk
- Salt and pepper to taste
Vegetables & Cheese
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup crumbled feta cheese
- 1/2 cup pitted olives, sliced
Other
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
- Sauté aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become soft and fragrant, about 3-5 minutes.
- Cook spinach: Add the chopped fresh spinach to the skillet and cook until it wilts, approximately 2-3 minutes. Once done, remove the skillet from heat and set aside.
- Mix eggs and milk: In a large bowl, whisk together the 6 large eggs and 1 cup of milk until fully combined. Season the mixture with salt and pepper according to your taste.
- Combine ingredients: Stir the crumbled feta cheese, sliced olives, and the cooked spinach mixture into the egg and milk mixture until everything is evenly distributed.
- Prepare the baking dish: Grease a baking dish with a little olive oil or cooking spray to prevent sticking, then pour the entire egg mixture into the dish.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the eggs are completely set and the top is slightly golden.
- Cool and serve: Remove the casserole from the oven and let it cool slightly for a few minutes before slicing and serving, allowing the casserole to firm up for easier portions.
Notes
- For a richer flavor, substitute whole milk with half-and-half or heavy cream.
- You can add other vegetables like bell peppers or tomatoes for variety.
- Use black or Kalamata olives depending on your preference.
- This casserole can be made ahead and reheated for quick meals.
- Ensure eggs are fully cooked before serving to avoid any runny texture.
