1. Home >
  2. Recipes >
  3. Spinach and Feta Casserole

Spinach and Feta Casserole

  • Servings: 4

Serve this versatile dish for brunch or a light dinner. Reynolds Wrap® Pan Lining Paper makes it easy by combining the best benefits of aluminum foil and parchment paper. The parchment paper side is nonstick so the food scoops out easily. The aluminum foil side makes it easy to mold to any shape or size baking pan. Simply line your pan with the parchment side towards the food, crimp the edge, and cook as you normally would. Now, when you're finished baking or cooking with Reynolds Wrap® Pan Lining Paper, just toss the mess away. No scrubbing or soaking required.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for Dessert Pans >


  • 3 eggs, lightly beaten
  • 2 cups cream-style cottage cheese
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 1/3 cup crumbled feta cheese
  • 1/4 cup butter, melted
  • 3 tablespoons all-purpose flour
  • 2 teaspoons dried minced onion
  • Dash ground nutmeg
  • Reynolds Wrap® Pan Lining Paper


Step 1

Preheat oven to 350 degrees F. Line a 1-1/2-quart casserole with Reynolds Wrap® Pan Lining Paper; set aside. In a large bowl, combine eggs, cottage cheese, spinach, feta cheese, melted butter, flour, dried onion, and nutmeg. Transfer mixture to the prepared casserole.

Step 2

Bake, uncovered, about 45 minutes or until center is nearly set (160 degrees F). Makes 4 servings.

Back to top


Back to top