Recipe of the Month: Spinach Feta Casserole

This casserole has been a hit among guests, staff, and GRP athletes on Meatless Mondays, so this month we decided to share it with all of our members. Perfect for a summer potluck, this dish hits all the right spots with cheesy, spinach-y goodness.

Oven 350 F ͦ
Serves 6-8

3 lbs. frozen chopped spinach, thawed
3 Tbsp. olive oil
1 egg
½ lb. organic feta cheese
½ lb. nonfat cottage cheese
¼ cup onion, chopped
1 tsp. each basil, oregano, dill
¼ tsp. pepper
3-5 sheets phyllo dough OR
1 sheet puff pastry OR
4-6 cups buttered bread crumbs.

Press extra water from thawed spinach. Sauté onions and herbs for a couple of minutes in olive oil. Combine with the rest of ingredients and press into oiled 9” x 13” pan. Top with your choice of the following:

– Several sheets of phyllo dough lightly brushed with butter or olive oil.
– A sheet of puff pastry lightly brushed with butter or olive oil.
– 4-6 cups buttered bread crumbs

Bake 30 minutes in a 350 F ͦ oven until lightly browned.

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