Ingredients
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1/2 cup crumbled feta cheese
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1/4 cup crumbled Roquefort cheese (if not using the Roquefort, up the feta by 1/4 cup)
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2 tablespoons chopped fresh dill
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1/4 cup heavy cream
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2 large eggs
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3 tablespoons olive oil
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2 (10 ounce) packages ready-to-use spinach, coarsely chopped
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1/2 cup grated edam cheese
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1 cup finely chopped spring onion (leek can also be used)
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3 tablespoons fresh breadcrumbs
Instructions
- Preheat oven to 350°F.
- Lightly butter 11 x 7 x 2-inch baking dish.
- Mix first 8 ingredients in large bowl.
- Heat oil in large pot over medium-high heat.
- Add spinach; sauté until wilted and juices evaporate, about 3 minutes.
- Transfer spinach to strainer; drain well.
- Let cool slightly and stir into bowl with cheese mixture, mixing well.
- Empty spinach/cheese mixture into prepared dish.
- Bake until heated through, about 30-35 minutes.