Cheesy Quinoa Bake
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
Preheat oven to 375º
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.
In a medium sauté pan, heat 1 tsp. olive oil and cook onions and garlic until translucent, 5 to10 minutes.
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.