Ingredients:

  • 20 oz (560 g) Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 1 small (120 g) Yellow Onion, finely diced
  • 2 Garlic Cloves, minced
  • 1 Tbsp (15 ml) Olive Oil
  • 8 oz (225 g) Feta Cheese, crumbled or cubed
  • 1 cup (240 g) Whole Milk Ricotta Cheese, drained if watery
  • 3 Large Eggs, lightly beaten
  • 1/2 cup (120 ml) Heavy Cream (or Half-and-Half)
  • 1 tsp (5 g) Salt (adjust based on feta salinity)
  • 1/2 tsp (2.5 g) Black Pepper, freshly cracked
  • 1/4 tsp (1 g) Ground Nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Ensure the spinach is completely thawed and all excess water has been vigorously squeezed out.
  2. Heat olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and ground nutmeg until fully combined and slightly frothy.
  4. Gently fold the ricotta cheese into the egg mixture. Reserve about 1/4 cup (60g) of the crumbled feta for the topping, then stir the remaining feta into the bowl.
  5. Add the sautéed onion/garlic mixture and the dry, squeezed spinach to the cheese and egg mixture. Stir thoroughly until the spinach is evenly distributed and coated.
  6. Pour the mixture into the prepared casserole dish, spreading it into an even layer. Sprinkle the reserved feta cheese crumbles evenly over the top.
  7. Bake for 35–40 minutes, or until the top is lightly golden brown and the center is set (it should not wobble when gently shaken).
  8. Allow the casserole to rest on a cooling rack for 10 minutes before slicing and serving. This allows the creamy binder to firm up for clean slices.