Name: Greek Egg Bake Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: For the Casserole:; 1 tablespoon olive oil; 1 red onion, diced; 5 ounces fresh spinach; ½ cup pitted kalamata olives, sliced; ¾ cup chopped tomatoes; 4 (6-inch) pita bread, sliced into triangles; ½ cup crumbled feta cheese; ¾ cup shredded mozzarella cheese; 8 large eggs; 2 cups milk; 1 teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon pepper

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Why You’ll Love This Recipe

This Greek Egg Bake Casserole is a savory and satisfying dish that’s perfect for a hearty breakfast or brunch. Packed with Mediterranean flavors from kalamata olives, feta cheese, spinach, and fresh tomatoes, it offers a delicious combination of textures and tastes. The pita bread serves as a soft, soaking base for the egg mixture, while the mozzarella adds a gooey, melty finish. With a simple preparation and minimal hands-on time, it’s a fantastic dish to feed a crowd or enjoy as a comforting family meal. Greek Egg Bake Casserole

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 red onion, diced
5 ounces fresh spinach
1/2 cup pitted kalamata olives, sliced
3/4 cup chopped tomatoes
4 (6-inch) pita bread, sliced into triangles
1/2 cup crumbled feta cheese
3/4 cup shredded mozzarella cheese
8 large eggs
2 cups milk
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Sauté the vegetables:

Preheat the oven to 350°F (175°C). Lightly grease a 9 x 12-inch (23 x 30 cm) baking dish.
In a large frying pan, heat the olive oil over medium-high heat.
Add the diced red onion and sauté for about 5 minutes, until golden.
Add the fresh spinach and cook for another 2-3 minutes, until the spinach wilts.
Stir in the sliced kalamata olives and chopped tomatoes. Cook for another 1-2 minutes, then set aside.

Assemble the casserole:

Arrange the sliced pita bread in the prepared baking dish.
Layer the sautéed veggie mixture evenly over the pita bread.
Sprinkle with crumbled feta cheese and shredded mozzarella cheese.

Prepare the egg mixture:

In a separate bowl, whisk together the eggs, milk, dried oregano, salt, and pepper.
Pour the egg mixture evenly over the casserole, ensuring all the bread is soaked.

Soak and bake:

Let the mixture sit for 30 minutes, allowing the liquid to soak into the bread. Alternatively, you can cover and refrigerate it overnight for easy prep the next day.
Bake in the preheated oven for 40-50 minutes, or until the casserole is puffed up and golden on top.

Rest and serve:

Let the casserole sit for about 15 minutes before serving to allow it to set and cool slightly.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 1 hour
Rest Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6

Variations

Add more veggies: Include additional Mediterranean vegetables like bell peppers, zucchini, or mushrooms for more flavor and nutrition.
Gluten-free option: Replace the pita bread with gluten-free pita or a gluten-free flatbread to make this casserole suitable for a gluten-free diet.
Meat lovers version: You can add cooked chicken, turkey sausage, or ground lamb for a heartier version.
Spicy kick: Add a pinch of red pepper flakes or chopped chili peppers for a little heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F for 10-15 minutes until heated through.

FAQs

1. Can I use a different type of cheese?

Yes, you can substitute the feta and mozzarella with cheeses like goat cheese, Parmesan, or cheddar, depending on your preference.

2. Can I prepare this casserole in advance?

Yes, you can prepare the casserole the night before and refrigerate it overnight. This allows the bread to soak up the egg mixture and results in a more flavorful casserole.

3. Can I make this recipe dairy-free?

Yes, you can substitute the milk with a dairy-free option, such as almond milk or coconut milk, and use a dairy-free cheese alternative for the topping.

4. Can I freeze this casserole?

Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. To bake, thaw overnight in the fridge and then bake as directed.

5. How do I prevent the pita bread from becoming too soggy?

To prevent the pita bread from becoming soggy, let the casserole sit for at least 30 minutes before baking to ensure the bread absorbs the liquid evenly. If you’re worried, you can lightly toast the pita bread before using it in the casserole.

6. How do I know when the casserole is done?

The casserole is done when it is puffed up and golden on top, and a toothpick inserted in the center comes out clean.

7. Can I add protein to this casserole?

Yes, you can add protein like grilled chicken, turkey sausage, or even chickpeas to make the dish more filling.

8. Can I use a different type of bread?

Yes, you can use other types of bread like whole wheat or gluten-free bread. Just make sure it can absorb the egg mixture without falling apart.

9. Is this casserole suitable for a keto diet?

This casserole contains pita bread, which is not keto-friendly. However, you can make it keto by substituting the bread with a low-carb alternative like cauliflower rice or keto-friendly bread.

10. Can I serve this casserole cold?

While it is best served warm, you can serve the casserole at room temperature or cold. It’s still flavorful and can make a great make-ahead dish for gatherings.

Conclusion

This Greek Egg Bake Casserole is the perfect combination of Mediterranean flavors, creamy cheeses, and fresh vegetables, making it an excellent choice for breakfast, brunch, or even a light dinner. It’s easy to prepare and versatile, so you can add or adjust ingredients to suit your tastes. Whether enjoyed fresh out of the oven or as a leftover, it’s a hearty and satisfying dish the whole family will love!