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Greek Spinach-Quinoa Casserole

Feta and spinach are a classic combination in Greek cuisine; quinoa provides a hearty chewiness. And while you can buy ghee in stores, you can clarify your own butter by melting it over low heat and skimming off the foamy solids that rise to the top, and then ladling the yellow butterfat off of the milky water at the bottom and into a clean container.

2 tbsp ghee (clarified butter) or grapeseed oil

1 cup chopped or sliced onion

1/2 tsp thyme

2 tsp dried mint leaves

1 tsp oregano

1 tsp dill

2 cups cooked quinoa*

1 cup cooked chopped spinach, with water squeezed out

8–12 oz feta cheese

*Per pkg directions with 2 tbsp Bragg Liquid Aminos or 1 tsp Himalayan or Celtic sea salt (for most people following a gluten-free lifestyle, quinoa is a great grain substitute; those with celiac disease should consult a practitioner)

1. Preheat oven to 350°F. Place ghee or oil in a sauté pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add all herbs while onions are cooking.
2. In a 1-qt or larger baking dish, blend the quinoa, spinach, cheese and onion mixture, including the pan oil. Bake for 20–30 minutes, or until heated throughout.

    Yields 46 servings

    Source: reprinted with permission from Fun With Gluten-Free, Low-Glycemic Food Cookbook by Debbie Johnson

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.