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Spinach & Feta Casserole
Nb persons: 12
Yield:
Preparation time:
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| Ingredients | |
| 10 slices | French bread, (1 inch thick) or 6 croissants, split |
| 6 | eggs, lightly beaten |
| 1-1/2 cups 2% | milk |
| 1 package (10 ounces) | frozen chopped spinach, thawed and squeezed dry |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground nutmeg |
| 1/4 teaspoon | pepper |
| 1-1/2 cups (6 ounces) | shredded Monterey Jack cheese |
| 1 cup (4 ounces) | crumbled feta cheese |
| Directions In a greased 13-in. x 9-in. baking dish, arrange French bread or croissant halves with sides overlapping. In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and | |
| pepper, pour over bread. Sprinkle with cheeses. Cover and | |
refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350° for 40-45 minutes or until a knife inserted
near the center comes out clean. Let stand for 5 minutes before
cutting. Serve warm. Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 190 calories,
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