Creamy Mediterranean Spanakopita Potato Casserole Recipe (High-Protein) High Protein Recipes Casseroles Dinner Mediterranean Diet Recipes Side Dishes Gluten-free Vegetarian Greek Recipes

Spanakopita lovers, I have a great new recipe for you. If you love the taste of the popular Greek dish spanakopita and you're a fan of mashed potatoes, then this creamy high-protein spanakopita potato casserole recipe with a savory potato crust should rise to the top of your to-make list.

This easy vegetarian casserole recipe is a balanced dish that's packed with Mediterranean flavor and nutrition. This Greek-inspired mashed potato casserole recipe is loaded with vegetables, so it offers the health benefits of spinach and the health benefits of onions. Because it uses mashed potatoes for the crust instead of the phyllo dough that's typically used in spanakopita, there's a creamy texture that's unexpectedly delicious. It features fresh herbs and plenty of eggs, which provide vitamins and protein.

To make this gluten-free Mediterranean casserole, you'll need some wholesome ingredients. Here's your simple shopping list: mashed potatoes, extra virgin olive oil, onion, fresh spinach, fresh dill, fresh parsley, eggs, heavy whipping cream, garlic powder, feta cheese and shredded mozzarella cheese.

Although this cheesy high-protein casserole could be a complete meal for brunch or for lunch, you also could serve it with your favorite proteins. I served it alongside some baked salmon for an amazing dinner!

Cuisine: Greek / Mediterranean / American
Prep Time: 15 minutes
Cook Time: 45 to 55 minutes (ovens vary)
Total Time: 60 to 70 minutes
Servings: 9

Ingredients

• 24 ounces cooked mashed potatoes
• 1 1/2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 12 ounces fresh baby spinach
• 8 eggs
• 1/2 cup heavy whipping cream
• 2 tablespoons fresh dill (plus additional for garnish, if desired)
• 2 tablespoons fresh parsley (plus additional for garnish, if desired)
• 3/4 teaspoon garlic powder
• 8 ounces feta cheese, crumbled (divided)
• 3/4 cup shredded mozzarella cheese

Here's how to make it:

1. Spray a 13x9-inch baking pan or casserole dish with nonstick cooking spray. Spread the mashed potatoes across the bottom and up the sides of the dish, ensuring that the potatoes are evenly distributed. Season with sea salt and black pepper, to taste. (You can make your own mashed potatoes or use pre-made mashed potatoes, such as Bob Evans brand.)
2. Bake in a preheated 400-degree F oven until cooked through and golden brown, about 20 minutes (ovens vary). Remove from oven.
3. While the potato crust is baking, prepare the vegetables. In a large skillet or saucepan with sides over medium heat, add the olive oil and onions. Stir to combine. Cook until onions are crisp-tender, about 3 to 4 minutes. Add the spinach and cook until spinach is wilted and incorporated, about 2 minutes. Remove from heat and drain any excess liquid.
4. In a large mixing bowl, add the eggs, heavy whipping cream, dill, parsley and garlic powder. Season with sea salt and black pepper, to taste, if desired. Whisk to thoroughly combine.
5. Spread half the crumbled feta cheese in an even layer over the potato crust.
6. Using a slotted spoon to avoid any excess moisture, spread the spinach mixture over the feta cheese layer, ensuring that it's evenly distributed.
7. Spread the remaining crumbled feta cheese in an even layer over the spinach layer.
8. Pour the egg and herb mixture over the casserole, ensuring that it's evenly distributed.
9. Top the casserole with the shredded mozzarella cheese, ensuring that it's evenly distributed.
10. Bake in the same 400-degree F oven until cooked through and golden brown, about 20 to 30 minutes. Casserole should pass the toothpick test (you can cover the top with aluminum foil if it's getting too brown).
11. Allow to cool before slicing and serving. Garnish with fresh dill and/or parsley, if desired. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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