Spinach And Feta Bake Recipe
This delicious spinach and feta bake recipe is delicious, low carb and easy to cook. A great dish for gastric bypass patients on the final stages of their bariatric diet.
Ingredients
- 3 tablespoon Soybean Oil U.S.-Grown
- 1 Sweet Onion Chopped
- 24 oz. Frozen Spinach Thawed, Drained And Squeezed Dry
- ½ teaspoon Salt
- ¼ teaspoon Pepper Freshly Ground
- 4 Ounces Feta Cheese Crumbled
- ¼ Cup Fresh Dill Chopped
- Pinch Cayenne
- 1 Cup All-Purpose Flour Made From U.S.-Grown Wheat
- 1 teaspoon Baking Powder
- 4 Eggs Large Farm-Fresh, Beaten
- ⅓ Cup Milk
Instructions
- Preheat oven to 350°F. Grease a deep-dish 9-inch pie plate
- Heat the oil over medium heat in a large skillet and cook the onion until softened, about 8 minutes. Stir in the spinach, salt, pepper, feta, dill and cayenne, and transfer to pie plate.
- In a medium bowl, whisk together the remaining ingredients and pour over the spinach mixture. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving or let cool and serve at room temperature.
Notes
Squeeze spinach dry. Excess moisture can make the bake soggy; pressing out water keeps it firm.
Add fresh dill. A sprinkle of dill brightens the flavor and complements the feta.
Let it rest before serving. Allowing the bake to cool slightly helps it set, making slicing easier.
Nutrition
Serving: 1/3Calories: 576kcalCarbohydrates: 53gProtein: 27gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 255mgSodium: 1427mgPotassium: 1135mgFiber: 9gSugar: 9gVitamin A: 27418IUVitamin C: 21mgCalcium: 660mgIron: 8mg
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