Spinach Casserole

Spinach Casserole

57
ROMDI 1

"I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing."
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Ingredients

35 m servings 548 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
  3. Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
  4. Bake at 425 degrees F (220 degrees C) for 20 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

57
  1. 67 Ratings

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Most helpful positive review

This was a great cheesy spinach in light pastry dish after following reviewers suggestions. My changes were: didn't overdo the butter, used less than 2 tablespoon, brushed phyllo with butter , ...

Most helpful critical review

To make this dish actually edible, try cutting the butter out of the recipe. My husband and I ate two bites each, then just about threw up. Thing is, I halved the butter called for and this di...

This was a great cheesy spinach in light pastry dish after following reviewers suggestions. My changes were: didn't overdo the butter, used less than 2 tablespoon, brushed phyllo with butter , ...

This recipe is easy and FABULOUS! I cook for groups, and tried this on a group of twenty eight folks. The recipe multiplied nicely, too. I multiplied it to show for feeding 32, and made two l...

Yeah! I followed the suggestions of previous reviewers and sauteed 3 cloves of garlic instead of using garlic powder, did NOT use the processed cheese and made a couple layers of spinach instea...

Great recipe. Delete the processed cheese in fact you can combine and add any cheeses that you like in this recipe and will still have a great dish. Suggest spraying a butter flavored cooking ...

I have to say, I wasn't thinking that this would be as good as it was. This was SO good. I used Munster cheese in place of the cheese product. I also sauteed a little bit of fresh garlic and oni...

This was quite good but I did change it a bit. The recipe is unclear re how much phyllo to use. It says 16 oz but then refers to 5 layers. There are 40 sheets in 16 oz. I used 8 oz (1 roll) ...

To make this dish actually edible, try cutting the butter out of the recipe. My husband and I ate two bites each, then just about threw up. Thing is, I halved the butter called for and this di...

This was VERY tasty. However not what I would consider a casserole. I recommend adding more layers of phyllo dough to the bottom and layering it inbetween the spinach. That would tone down the c...

There was way too much butter! I had to throw it away because no one would eat the greasy mess. My advice is to definitely halve the butter!