Spinach, Mushroom & Feta Bake

This Greek dish blends a wonderful combination of bold flavors into an ideal entrée for your next family dinner. Celebrate the arrival of Spring by pairing it with a raised glass of Cabernet Sauvignon.


8 slices Breadsmith Rustic Italian bread, cut into small pieces
2 tablespoons extra virgin olive oil
1 medium-large onion, chopped
3 fresh garlic cloves, chopped
1 package sliced mushrooms
6 large eggs
2 cups milk
3 tablespoons dill, chopped
grated lemon peel, to taste
10 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces feta cheese, crumbled
1/4 cup Parmesan cheese


Sauté onion, garlic and mushrooms in oil for 10 minutes.
In a bowl, beat the eggs, milk, dill and lemon peel until blended.
Stir in the sautéed onions, spinach and cheeses.
Stir in the bread pieces and pour the mixture into a greased 9x13-inch casserole dish.
Let stand for 15 minutes, then bake at 350 degrees for 20 to 25 minutes or until golden.
Let stand 5 minutes before serving. Serves 6-8.

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