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Vegetable Feta Casserole

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Vegetable Feta Casserole

The perfect vegetable feta casserole recipe with a picture and simple step-by-step instructions.

  • 400 g Sweet potatoes
  • 1 small Yellow pepper
  • 1 small Red pepper
  • 450 g Frozen spinach leaves
  • 4 piece Eggs
  • 200 g Feta
  • 2 tbsp Rapeseed oil
  • Salt and pepper
  1. Preheat the oven to 200 degrees. Peel the sweet potatoes and cut into pieces about 1-2cm in size. Cover and simmer in a pan with rapeseed oil over medium heat for 5 minutes. Clean the peppers and cut into pieces about 2cm in size Add the sweet potatoes and sauté gently. Add the spinach (not defrosted), mix with the vegetables, simmer gently.
  2. Whisk the eggs, season with salt and pepper. Put the vegetables in a casserole dish (20 cm diameter) and pour the eggs over them. Crumble the feta in large pieces over the top. Bake in the hot oven on the grid on the middle rack for 20 minutes.
Dinner
European
vegetable feta casserole

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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