Spanakopita Casserole

I often serve Spanakopita Casserole for breakfast along with Hummus, Calamata olives, sliced tomatoes, cucumbers, yogurt and warm Pita bread. Our guest very much enjoy the change from traditional breakfast fare.

2 pkg. frozen chopped spinach
1 small onion, finely chopped
1 tbsp butter
3 eggs
1/2 tps nutmeg
1/2 to 3/4 lbs. feta cheese
1 tbsp plain bread crumbs

Defrost spinach and squeeze dry. Sauté onion in butter, add spinach and cook until
dry. Pour into large bowl and add eggs, cheese, salt, nutmeg, and breadcrumbs.
Mix well. Pour into well-buttered 2 qt. casserole. Bake 35 to 40 minutes.

Recipe Summary:
Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 35 minutes

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns