Greek Egg & Feta Casserole

1 1/2 tablespoon Milanese Gremolata, Lemon or Dill Olive Oil

1 cup diced onion

1 red bell pepper, diced

1/2 teaspoon salt, divided

6 oz. fresh or 8 oz. frozen spinach, thawed and water squeezed out

1 cloves garlic, minced

2 tablespoons fresh or 2 teaspoons dried dill

12 eggs

2 cups whole milk

1 tablespoon Dijon mustard

1/2 teaspoon black pepper

4 oz. feta

Heat oven to 375 degrees.  Spray a 13x9 inch pan with cooking spray or olive oil.  In a large skillet, saute the olive oil, onion, red pepper and 1/4 teaspoon salt until softened, about 5 minutes.

Add the spinach and continue sauteing until most of the moisture has disappeared; remove from heat.

In a large bowl, combine the garlic, dill, eggs, milk, mustard, and black pepper.  Add the remaining 1/4 teaspoon salt.  Whisk until combined.  Stir in the vegetables and place in the baking pan.  Sprinkle on the crumbled feta.

Bake 40-45 minutes until a knife inserted in the center comes out clean.  Let sit 5 minutes before serving.

* This casserole can be assembled the night before, covered and refrigerated.  Be sure to bake it about 5 minutes longer.

* I halved the recipe and baked it in a smaller casserole dish.  I reduced the cooking time by 7 minutes -- worked great.