A delicious and creamy Keto Spinach and Feta Casserole that combines fresh spinach, tangy feta, and rich cheeses for a low-carb, satisfying meal perfect for breakfast, lunch, or dinner.
Total Time:50 minutes
Yield:6 servings
Ingredients
Main Ingredients
4 cups fresh spinach, chopped
1 cup crumbled feta cheese
4 large eggs
1 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
Salt to taste
Pepper to taste
Instructions
Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
Mix wet ingredients and seasonings: In a large mixing bowl, whisk together the eggs, heavy cream, minced garlic, dried oregano, salt, and pepper until fully combined.
Add spinach and cheese: Stir in the chopped fresh spinach, crumbled feta cheese, and half of the shredded mozzarella cheese evenly into the egg mixture.
Prepare the baking dish: Grease a 9×9-inch baking dish to prevent sticking, then pour the spinach and cheese mixture into the dish, spreading it evenly.
Add topping: Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly on top of the casserole for a golden crust.
Bake the casserole: Place the dish in the preheated oven and bake for 35 minutes or until the casserole is fully set and the top is golden and bubbly.
Cool and serve: Remove the casserole from the oven and allow it to cool for a few minutes before slicing into portions and serving.
Notes
Fresh spinach offers the best texture, but frozen spinach can be used if thawed and thoroughly drained to avoid excess moisture.
For a richer flavor, consider adding a pinch of nutmeg to the egg mixture.
To keep this keto-friendly, avoid adding flour or breadcrumbs as fillers.
This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Feel free to add cooked bacon or sun-dried tomatoes for extra savory flavor.
