Cheesy Quinoa Bake

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This versatile little savory cake is redolent with the familiar flavors of spanakopita; dill, spinach, and feta. It makes a great side dish, but also keeps and travels well, and is good at room temperature, making it perfect picnic and potluck fare.


  • SERVINGS: Serves 6 to 8

INGREDIENTS

  • 1 package baby spinach (5 oz)

  • 1 tsp. olive oil

  • 1 small onion, diced

  • 1 clove garlic, minced

  • 2 eggs, beaten

  • ¼ cup Greek yogurt

  • 4 cups cooked quinoa (1 cup uncooked quinoa, cooked according to package directions)

  • 8 oz. feta, crumbled

  • 3 scallions, thinly sliced (1/2 cup)

  • ¼ cup dill, chopped

  • ¾ tsp. salt

  • Freshly ground pepper

  • 1 tsp. butter for greasing pan

PREPARATION

  1. Preheat oven to 375º

  2. Place spinach in a large saucepan with a pinch of salt and a splash of water and cook, covered, stirring frequently until completely wilted, about 3 to 5 minutes. Rinse with cold water, squeeze dry, and chop. Set aside.

  3. In a medium sauté pan, heat 1 tsp. olive oil and cook onions and garlic until translucent, 5 to10 minutes.

  4. Whisk together the eggs and yogurt. Combine the onion mixture, quinoa, feta, scallions, dill, spinach, egg mixture, and salt and pepper. Mix well. Butter a 2-quart baking dish and spread the quinoa mixture evenly in it. Bake until golden brown on edges, about 35 to 40 minutes. Cool slightly, cut into squares and serve.