Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 (10-ounce/283g) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 3 large eggs
  • 4 ounces (113g) feta cheese, crumbled
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 tablespoons (15g) all-purpose flour
  • 1/4 cup (30g) breadcrumbs (panko or regular)
  • 1 tablespoon (15g) melted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the squeezed dry spinach to the skillet. Stir in nutmeg, salt, and pepper. Cook for a few minutes to heat through. Remove from heat and set aside.
  4. In a large mixing bowl, whisk together milk, heavy cream, and eggs.
  5. Stir in crumbled feta cheese, grated Parmesan cheese, and all-purpose flour. Mix well to combine, ensuring no lumps of flour remain.
  6. Pour the spinach mixture into the creamy feta base. Gently fold to combine everything evenly.
  7. Pour the mixture into the prepared baking dish.
  8. In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the top of the casserole.
  9. Bake in the preheated oven for 35-40 minutes, or until golden brown and set. The center should be firm to the touch and not jiggly.
  10. Let cool for 10-15 minutes before serving. This allows the casserole to set up properly.