Spinach Egg Casserole


The picture of this Spinach Egg Casserole is unimpressive. Sorry. I almost feel bad about posting it, because it might make you feel like this isn’t worth trying. But, honestly, I did not have a chance to stage a good shot, because my girlfriends dug into this as soon as it hit the table. We devoured this dish! The recipe comes from Dana Treat, and I did not change a thing, except to make a double batch. This is a cinch to make and low-carb, if that matters to you. It’s loaded with protein from the eggs, cottage cheese and cheddar cheese. What does it taste like? Imagine eating spanakopita – minus the phyllo crust.

Additional Note: 1/30/12 – Our reader, Angela, needed a BIG recipe for a church function. She made 6 triple batches of this recipe – baking each in a 2″ hotel pan. The recipe worked great. Good to know if you need a egg casserole recipe for catering.

Additional Note: 5/12/12 – Made this using fresh spinach from our neighbor’s garden (thank you, Elise!). I chopped the spinach, sprinkled it with salt, and steamed it in a small amount of water for a few minutes. Then drained it VERY well and squeezed out all the excess water. Two big bowls of fresh spinach cooked down to about 10 oz. It was absolutely delicious served for dinner along with grilled Chicken Italian Sausages and a tomato asparagus salad.

Spinach Egg Casserole
Author: A Passionate Plate – adapted from Dana Treat
Serves: 4-6
This recipe doubles and triples quite easily. A triple recipe will make one 2″ hotel pan – perfect for catering!
  • 4 eggs
  • 3/4 tsp. kosher salt
  • 3/4 tsp. black pepper
  • 1 – 10 oz package frozen chopped spinach, thawed, and squeezed dry
  • 1 16 oz. container low-fat cottage cheese
  • 1 bunch green onions, chopped
  • 1 cup packed shredded sharp cheddar cheese
  • 1/4 cup all purpose flour
  • 3 Tbsp. chopped fresh dill
  1. Preheat oven t0 350 degrees. Spray an 8″ square baking dish with non-stick spray. In a large bowl, beat eggs, salt, and pepper together. Add all of the remaining ingredients and combine well. Pour the mixture into the prepared baking dish and bake the casserole at 350 degrees for approximately 45 minutes. The casserole will brown slightly and the center will be set when it is done. (Add 10 minutes if you double this recipe).
  2. Cool for 10 minutes before serving, or serve at room temperature.



  1. Angela says:

    Would this be just as good with baby kale vs. spinach?

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  3. How would fresh spinach work? I have some in my CSA box I need to use up! Thanks.

    • MaryMiller says:

      Carrie – I just made this with fresh spinach and it was amazing. It took A LOT of fresh spinach, but the taste was wonderful. It would be a great way to use up your CSA spinach for sure.

  4. […] to some spinach, swiss chard and an assortment of lettuce. We cooked the spinach down and made a Spinach Egg Casserole Saturday night and then took a basket of beautiful greens to our friends, Jackie & Uri’s […]

  5. Gary Smith says:

    I made a double recipe last night. Wow, is it ever delicious! ….and it heats up well the next day, too. Great recipe!

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  7. Angela says:

    Hi Mary,

    Just a quick follow up & huge thank you! I prepared 6 hotel pans of the casserole for my church on Sunday. It was a huge hit and I got wonderful feedback.

    I promoted your site to many people!

    Have a great week!

    • MaryMiller says:

      Hi, Angela – I am so glad to hear that this casserole, made into a larger recipe, was a success! Did you find that tripling it was enough to fill a hotel pan? I am so glad everyone enjoyed it and thanks for promoting our site – that was very nice of you! 🙂

  8. Angela says:

    Hi Mary & Joy,

    I’m considering making this for our church meal later this month. We serve a hot meal after each service to those who join us for church. The head count is 225 so I usually make several hotel size pans of food. I figure this is about 2 – 9×11 size dishes.

    Could you help with the quantity conversion as I noticed this recipe uses an 8 in pan. Any other tips for the large quantity is appreciated too.

    Also, what do you think about using fresh spin instead of frozen?

    Hope this isn’t too many questions. And if you have any suggestions for serving a large quantity? Like is the strata a better choice?


    • MaryMiller says:

      Hi, Angela – This would make a great dish to serve in a hotel pan. It is easier to assemble than the strata and it holds well. For each hotel pan, I would suggest a triple recipe. I would definitely use frozen spinach, not fresh. These could be made a day ahead and reheated (covered with foil) before serving.

      For hotel pans:

      12 eggs
      3 tsp. kosher salt
      3 tsp. black pepper
      3 – 10 oz package frozen chopped spinach, thawed, and squeezed dry
      48 oz. container low-fat cottage cheese
      3 bunch green onions, chopped
      3 cup packed shredded sharp cheddar cheese
      3/4 cup all purpose flour
      1/4 cup chopped fresh dill (or omit the dill)

      • Angela says:

        Thank you Mary! I’m super excited to try this out.

        I’ll let you know how it goes!


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