Spinach And Feta Brunch Casserole Food

SPINACH-FETA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
• Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
• Bake at 425 degrees F (220 degrees C) for 20 minutes.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

SPINACH AND FETA PIE

Steps:

• 1. Preheat oven to 350 F.
• 2. In a large skillet, swirl a little olive oil. Add diced onion, garlic and green onion. Saute over medium heat 5 minutes or until vegetables are soft.
• 3. Add spinach to the skillet and cook until wilted. Set aside to cool.
• 4. In a large mixing bowl, whisk the eggs. Add the yogurt, feta, parmesan and milk and stir to combine.
• 5. When the spinach mixture has cooled, spoon onto a kitchen towel. Fold the edges of the towel over and twist to squeeze out the liquid.
• 6. Add the spinach mixture to the egg mixture and stir to combine.
• 7. Pour into a pie pan or baking dish sprayed with non-stick spray. Bake 50-ish minutes or until the edges are browned and the center is set.
• 8. Let sit for 5 minutes prior to cutting.

SPINACH FETA BAKE

Steps:

• Combine all ingredients, except 1 T. parmesan cheese.
• Pour into greased casserole and sprinkle with remaining parmesan cheese.
• Bake at 350 degrees 45-50 minute.

SPINACH AND FETA BRUNCH CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium-high heat. Add garlic; cook and stir 30 sec. to 1 min. or until crisp-tender. Add spinach; cook and stir 2 to 3 min. or just until wilted. Remove from heat.
• Whisk eggs and milk in large bowl until blended. Add spinach mixture and remaining ingredients; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 45 to 50 min. or until knife inserted in center comes out clean.

SPINACH, FETA, AND ARTICHOKE BREAKFAST BAKE

Steps:

• Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
• In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.
• In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
• Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
• Let stand 8 to 10 minutes before cutting into 8 pieces.

SPINACH PHYLLO CASSEROLE

Steps:

• Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has evaporated.
• Stir flour into milk until dissolved.
• Add to onions and stir constantly over medium heat until thickened.
• Blend in cheese until melted.
• Remove from heat and stir in spinach.
• Beat 6 egg whites until frothy and blend into cheese mixture. Pour into a deep casserole dish brushed with olive oil.
• Whisk together remaining egg white and the olive oil.
• Blend well.
• Cut sheets of phyllo pastry in half.
• Top the casserole with one piece of phyllo pastry.
• Brush with egg white mixture. Continue layering phyllo sheets, brushing each with the mixture. Bake for 35 to 45 minutes.

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.