Spinach and Feta Casserole with Mixed Green Salad

Instructions

1. 1

   Prepare the spinach

   • Preheat your oven to 190°C (375°F). Lightly grease a 2-quart baking dish.
   • Bring a large pot of water to a boil. Add the spinach and blanch for 1 minute until just wilted.
   • Immediately drain the spinach and transfer it to a bowl of ice water to stop the cooking process.
   • Once cool, squeeze out as much water as possible from the spinach. This is a crucial step to avoid a watery casserole. Roughly chop the spinach.
2. 2

   Cook the aromatic base

   • Heat oil in a pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Add the minced garlic, grated ginger, and green chili. Cook for another minute until fragrant.
3. 3

   Toast the flour and add spices

   • Add the chickpea flour to the pan and cook, stirring constantly, for 2-3 minutes until it smells nutty.
   • Stir in the turmeric powder and cumin powder and cook for 30 seconds. Remove the pan from the heat.
4. 4

   Combine the casserole ingredients

   • In a large bowl, combine the chopped spinach, the cooked onion mixture, crumbled feta cheese, and plain yogurt.
   • Add the lightly beaten eggs, garam masala, red chili flakes, salt, and black pepper.
   • Mix everything together until well combined.
5. 5

   Assemble and bake the casserole

   • Transfer the spinach mixture to the prepared baking dish and spread it out evenly.
   • In a small bowl, mix the breadcrumbs with the melted butter.
   • Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
   • Bake for 20-25 minutes, or until the casserole is set and the topping is golden brown and crispy.
6. 6

   Rest and serve

   • Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This helps it set properly.
   • Cut into squares and serve warm.