The Martin Cooking

Spinach and Feta Casserole

• 2 tablespoons butter, melted plus more for greasing pan
• 3 eggs, lightly beaten
• 1/3 cup heavy cream
• 2 cups ricotta or creamy cottage cheese
• 3 tablespoons all-purpose flour
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• the zest of 1 lemon, just the yellow part not the pith
• 1/2 teaspoon dried dill
• 11 ounces fresh baby spinach, rough chopped or a 10 ounce package frozen chopped spinach, thawed and well drained
• 1 heaping tablespoon seasoned bread crumbs

1. Preheat oven to 350 degrees F. Grease a deep sided 9-inch round casserole or a deep sided 8 x 8-inch casserole.
2. In a large mixing bowl whisk together the melted butter, eggs and ricotta. Whisk in flour.
3. Mix in feta, garlic, lemon and dill then the spinach. Transfer to the greased pan and sprinkle the top with bread crumbs.
4. Bake about 45 minutes or until center is nearly set (160 degrees F).