Recipe Corner: Baked Spinach, Cheese and Eggs



  • 2 (6-ounce) packages fresh baby spinach, washed, drained, torn into pieces
  • 4 eggs, beaten
  • 1 medium onion, chopped
  • 2-3 large cloves garlic, minced
  • 3/4 cup milk
  • 1 cup crumbled Feta cheese or 1 cup diced Mozzarella or Munster cheese (more to taste)
  • 2 thick slices white or French bread, crust removed, diced in pieces
  • Sea or Kosher salt, black pepper, and paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon each ground red pepper and ground nutmeg
  • Olive oil
  • Sour cream


Pre-heat oven to 350 degrees.

Sauté the onions and garlic in olive oil for a few minutes and set aside.

In a large bowl, combine the spinach, eggs, milk, cheese, and spices together. Add the cooked onion and garlic mixture to the bowl and mix.

Pour into a greased casserole dish, top with the cubed bread, and sprinkle with paprika.  Bake for 30-35 minutes or until lightly browned and bubbly.

Get the Mirror in your inbox:

Remove from oven, cut into squares, and serve with a generous dollop of sour cream on top.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at <

Get the Mirror-Spectator Weekly in your inbox: