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    You are in: Home / Breakfast / Spanakopita Casserole Recipe
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    Spanakopita Casserole

    Spanakopita Casserole. Photo by Greeny4444

    1/1 Photo of Spanakopita Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    AQueen's Note:

    I love Spanakopita. This recipe appeals to me because it has the basic tastes, without all the carbs. Makes a great breakfast, lunch or dinner. Recipe was gathered from an unknown source and put here for safe-keeping.

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    Units: US | Metric

    to taste


    1. 1
      Preheat oven to 350°F.
    2. 2
      Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
    3. 3
      Drain the spinach in a colander. While it’s cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender – about 10 minutes. Remove from heat.
    4. 4
      Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
    5. 5
      Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.

    Ratings & Reviews:

    • on April 18, 2013


      We liked this recipe. I used 4 eggs and 1 cup eggbeaters. I also used low fat feta cheese. I had no green onions so used regular sweet onions, nutmeg and dill. The feta had basil in it. I used low fat ricotta cheese so it was a little less calories than listed. We will have this again. Thanks for a very tasty recipe. Carole in Orlando

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    • on December 23, 2009


      Thanks ... I also love spanakopita but wanted something less carb-y. This is delicious! Cottage cheese also works in place of the ricotta.

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    • on March 29, 2009


      We had spanakopita appetizers at our wedding, and this recipe brought back memories of that for me (even though I hardly got to eat a bite of ANYTHING at our wedding!). This recipe was super easy to make, and tasted good too! I used one 10 oz. package of frozed chopped spinach that I had thawed and drained, and that made it much easier. I wasn't sure how much "2 bunches" of green onions were, so I used the green and white parts of 4 green onions, and it worked great. I served this with flaky buttermilk biscuits. My husband liked it, which means I will probably make it again someday! :) Made for PAC Spring 2009.

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    Nutritional Facts for Spanakopita Casserole

    Serving Size: 1 (159 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 204.9
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 5.8 g
    Cholesterol 234.4 mg
    Sodium 294.3 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 1.3 g
    Sugars 2.4 g
    Protein 13.0 g

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