Spinach Artichoke Tomato Casserole

This spinach artichoke tomato casserole is a warm and satisfying dish perfect for any time of day. It combines fresh spinach, tangy artichokes, and sun-dried tomatoes with eggs and cheese, creating a wholesome meal that feels both hearty and fresh. Whether you need a comforting breakfast, a simple dinner, or something to bring to a gathering, this casserole fits the bill beautifully.

I first made this casserole when looking for a vegetarian dish that the whole family would enjoy. It quickly became a favorite, especially on weekends when we want something filling but light.

Ingredients

• Fresh spinach: packed tightly four cups brings a vibrant green color and nutritious base, choose fresh leaves for the best flavor
• Olive oil: adds richness and helps sauté the aromatics, opt for extra virgin for a fruity note
• Shallot: minced finely offers a mild onion flavor that won't overpower
• Garlic: minced fresh lends its characteristic warmth and depth
• Artichoke hearts: from a 14-ounce can supply a tender, slightly tangy texture, rinse to reduce saltiness
• Sun-dried tomatoes: from a seven-ounce jar add intense tomato sweetness and chewiness, select tomatoes packed in oil for better flavor
• Large eggs: eighteen provide structure and protein, fresher eggs hold together better when baked
• Cottage cheese: one and a half cups adds creaminess and moisture, use a low-fat variety to keep things light
• Milk: half a cup softens the texture, choose whole or 2 percent depending on your preference
• Crumbled feta cheese: half a cup on top brings saltiness and a tangy finish, try to get authentic Greek feta
• Kosher salt: season to taste for balanced flavors
• Freshly ground black pepper: freshly cracked enhances the savory elements
• Chopped parsley basil or chives: for garnish offer a fresh herbal lift when serving

Step-by-Step Instructions

Sauté the Aromatics:

Heat the olive oil over medium-high heat in a large skillet. Add the minced shallot and cook gently for 2 minutes until translucent and fragrant but not browned. This slow cooking softens the shallot for a sweeter taste.

Wilt the Spinach and Add Garlic:

Add the fresh spinach and minced garlic to the pan. Stir and cook for about 3 minutes until the spinach has fully wilted and the garlic has mellowed but not burned. This step unlocks the spinach’s moisture and softens the garlic perfectly.

Combine with Artichokes and Tomatoes:

Remove the pan from the heat. Stir in the chopped artichoke hearts and sun-dried tomatoes. Season with salt and pepper to taste, mixing everything evenly for consistent flavor throughout.

Prepare the Baking Dish:

Grease a 9-by-13 inch pan with nonstick spray to prevent sticking. Spread the vegetable mixture evenly across the bottom of the dish so every bite has a good portion of ingredients.

Mix the Egg Base:

In a large bowl whisk together the eggs, cottage cheese, and milk until smooth and creamy. Season this mixture with salt and freshly ground black pepper, tasting as you go to reach a balanced flavor.

Combine and Add Cheese:

Pour the egg mixture evenly over the vegetables in the baking pan. Gently stir the top layer to lightly combine without disturbing the bottom layer too much. Evenly sprinkle the crumbled feta cheese across the surface for a salty, creamy crust.

Bake the Casserole:

Place the dish in a preheated oven at 350 degrees Fahrenheit and bake for 30 to 40 minutes. The casserole is done when the eggs are set and the edges start to turn a light golden brown.

Cool and Garnish:

Let the casserole cool for 5 minutes after baking. Sprinkle freshly chopped herbs like parsley basil or chives on top before cutting into squares and serving warm.

Save

One of my favorite parts of this casserole is the bright punch from the sun-dried tomatoes. They remind me of family brunches when everyone gathered around the table enjoying this dish fresh out of the oven.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through. This casserole also freezes well. Thaw in the fridge overnight before reheating gently to preserve texture.

Ingredient Substitutions

If you don’t have cottage cheese use ricotta for a similar creamy texture. Fresh baby kale can replace spinach although cooking times might need slight adjustment. Substitute goat cheese for feta if you prefer a milder cheese flavor.

Serving Suggestions

Pair this casserole with a crisp green salad or roasted potatoes for a complete meal. It also works well as a brunch centerpiece served alongside fresh fruit and crusty bread. Leftovers are great for packed lunches or light dinners.

Cultural Context

This dish is inspired by Mediterranean flavors known for their health benefits and vibrant colors. Combining vegetables and cheese with eggs is a classic pattern seen across many Mediterranean kitchens and reflects the region’s bounty of fresh produce.

Pro Tips

• Toast the minced garlic briefly before adding spinach to bring out its sweetness
• Use fresh herbs generously for an aromatic finish that brightens each bite
• Don’t skip the feta on top as it creates a delicious crust during baking

Recipe FAQs

→ How can I prevent the casserole from becoming watery?

Make sure to thoroughly drain the artichoke hearts and sun-dried tomatoes. Sautéing the spinach well also helps reduce excess moisture before baking.

→ Can I substitute the feta cheese with another type?

Yes, goat cheese or grated Parmesan can be used for a different but complementary flavor profile.

→ Is it possible to prepare this dish in advance?

Absolutely, you can assemble the casserole ahead of time and refrigerate it before baking to save time later.

→ What herbs work best for garnishing this dish?

Fresh parsley, basil, or chives enhance the flavors and add a fresh finish to the casserole.

→ How do I know when the casserole is fully cooked?

It’s done when the eggs are set and the edges are lightly golden, usually after 30 to 40 minutes in the oven.