Greek-Style Vegetable Bake

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If you love Greek food and you love your veggies, you will adore this simple dish! My family went crazy over how delicious these vegetables became with this spinach and feta flavor combination. I also love to meal prep this dish and reheat it throughout the week to get all my fiber in!

You can make this with all broccoli or all cauliflower. You can add in more sauteed veggies like mushrooms, peppers, carrots, etc. I have a few more recipes similar to this one on my site like this Creamy Vegetable Pesto Bake or my Easy Vegetable Bake.

This serves great with my Lemon Garlic Greek Yogurt Marinated Chicken or my Skillet Greek Chicken Thighs or my Crispy Baked Chicken Thighs.

Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

Greek Style Vegetable Bake

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5 from 1 vote

Servings: 8

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

This Greek-style vegetable bake possesses all the delicious Greek flavors of spinach pie but made with vegetables! You will fall in love with this easy and delicious bake!

Equipment

• 9×13 inch baking dish
• Large mixing bowl
• large pot

Ingredients 

US CustomaryMetric

• 1 medium cauliflower head, cut into large florets
• 2 medium broccoli crowns, cut into large florets
• 1 tsp olive oil
• 2 scallions, diced
• 5 oz baby spinach, rough chop
• salt + pepper, to taste

Bake Mixture:

• 3 eggs
• 1 cup cottage cheese
• 2/3 cup milk
• 4 tbs olive oil
• 5 oz feta cheese, crumbled
• 1/2 cup almond flour
• 1/2 cup grated parmesan
• 1 tsp each onion powder, garlic powder, paprika, salt + pepper
• 3 tbs fresh dill
• 1 cup shredded mozzarella

Instructions

• Bring a large pot of water to a boil. Add in the cauliflower and bring back to a boil. Cook for 7 minutes. Then add in the broccoli and cook for another 2 minutes or until the broccoli is fork tender. Drain both vegetables to dry.
• In a small pan, sauté your scallions and spinach in the olive oil for 3 minutes or until translucent on medium heat.
• Preheat your oven to 350℉. Add the broccoli and cauliflower to a 9×13 baking dish. Spread out evenly and season with salt and pepper to taste.
• In a large bowl, add your eggs, cottage cheese, milk and olive oil and whisk to combine. Next, mix in the almond flour, parmesan and spices. Fold in the crumbled feta, spinach mixture and dill. Pour this mixture evenly over the vegetables then top with the shredded mozzarella. Bake for 40-45 minutes or until golden brown on top. Allow to cool for 10 minutes prior to slicing.

Notes

Store leftovers in an airtight container up to 4 days.

Nutrition

Calories: 357kcal | Carbohydrates: 20g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 599mg | Potassium: 917mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3032IU | Vitamin C: 176mg | Calcium: 391mg | Iron: 3mg

Author: Stella Drivas