Spinach and Feta Gratin
If you can’t find Graviera cheese then Gruyère is a great substitution in this dish.
Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy
- 2 tsp. salt, divided
- 2 lbs. fresh spinach, thoroughly washed
- ¼ cup extra-virgin olive oil
- 2 medium onions, peeled and sliced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 4 large eggs, beaten
- ½ cup chopped fresh dill
- ½ cup grated Graviera or Gruyère cheese
- ⅛ tsp. grated nutmeg
- 1 tsp. pepper
- ½ cup crumbled feta cheese
- Preheat the oven to 375°F. Fill a large pot halfway with water. Bring the water to a boil over high heat. Add 1 teaspoon of the salt and the spinach (in batches). Boil the spinach for 6–7 minutes and then drain it. Reserve.
- Heat the oil in a large skillet over medium for 30 seconds. Add the onions and the remaining salt. Cover and cook the onions for about 5 minutes, and then remove them from the heat. Allow the onions to cool.
- In a large bowl, combine the cooled onions, spinach, flour, and milk. Stir in the eggs, dill, cheese, nutmeg, and pepper. Put the spinach mixture in a deep, medium-size baking dish. Top the spinach mixture evenly with the feta.
- Bake on the middle rack of the oven for 35–40 minutes.