Simple Spinach Casserole

Simple Spinach Casserole

 Spinach and Feta Casserole
          Spinach and Feta Casserole

Servings 2

Net carbohydrates      6

NOTE: I have done this with fresh spinach and frozen. To my surprise I can’t taste the difference. Frozen is MUCH quicker and simpler. I have also substituted grated Swiss cheese in this recipe.

2 Packages good quality frozen spinach

3 Tbsp. grated parmesan cheese + 2 Tbsp. for topping

1 small or ½ half medium onion

1 Tbsp. butter or olive oil

juice and zest of ½ lemon

2-3 ounces Feta cheese (diced into small cubes)

Salt and pepper to taste


Defrost spinach. Squeeze out as much liquid as you can from the spinach. Place in a bowl with 3 Tbsp. of grated Parmesan. Mix with your fingers to combine.

Slice onion in 1/8 to ¼ inch slices and sauté in butter or oil. Let cool. Combine the cooled onion, salt and pepper and lemon juice and zest with the spinach mixture.  Stir in the Feta cheese. Place in an ovenproof dish, top with remaining cheese. I often stop at this point and then bake just before serving. 350 for 15-20 minutes until hot and topping is browned.

Alternative serving suggestions:

For a munchy with drinks – stuff medium to large mushrooms with this mixture.

For a quick vegetarian meal- Stuff Portobello mushroom caps and top with a slice of cheese and bake until hot and bubbly.