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Dairy
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
An easy, delicious, and better-for-you spinach and mushroom feta casserole. Recipe includes a dairy-free option.
3 shallots or 1 medium onion
6 ounces sliced shiitake mushrooms
6 ounces sliced portobello or white mushrooms
2 tablespoons butter (or oil for non-dairy)
1 (32-ounce) bag frozen spinach
6 ounces Ta’amti Feta Cheese (omit for non-dairy)
3 tablespoons Rorie’s Creamy Dressing (or store-bought Caesar dressing)
4 eggs
3 tablespoons Rorie’s Coating Crumbs (or seasoned almond flour)
1 teaspoon Tuscanini Sea Salt
Defrost the spinach overnight in the fridge. Then place in a cheesecloth or thin towel and squeeze out all excess liquid. (Do not skip this step!)
Preheat oven to 375 degrees Fahrenheit.
Sauté onion in butter (or oil) until beginning to soften. Add mushrooms and continue to sauté.
Remove from pan and add spinach.
In a separate bowl, whisk together eggs, dressing, salt, and cheese if using. Pour wet ingredients over the veggies and mix to combine.
Place the mixture in an eight-inch square casserole dish and sprinkle the top with coating crumbs. Bake on 375 degrees for an hour.
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Does this recipe freeze well? if so, how would you rewarm? Thanks!
I haven’t tried to freeze it, but you for sure can! To reheat casseroles in the oven, let it defrost at room temperature first. Cover with foil and reheat in a 350ºF oven until hot.
This looks like a good recipe, but a 32 oz bag of spinach makes only an 8 iinch pan?
Spinach wilts down and shrinks a lot.
looks like a good recipe. But a 32 oz bag of spinach yields only 1 eight-inch pan?
looks likd a good recipe. But a 32 oz bag of spinach yields only 1 eight-inch pan?
Can I make this with fresh spinach?
Yes