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.