"Creamed" Spinach Casserole

Prep Time

20 min

Cooking Time

35 min




1 pound fresh spinach

1 large yellow onion, diced

2 tablespoons of olive oil 

3/4 cup of Greek Yogurt

1/4 cup of mayonnaise 

 2 pastured eggs, beaten

2 cloves of garlic, minced (or 1 teaspoon of garlic powder)

1 teaspoon of salt

1 teaspoon of nutmeg 

 1/2 teaspoon of black pepper

1/2 cup of fresh grated Parmesan cheese

1/2 cup of fresh grated Romano cheese


  1. Preheat oven to 375 degrees. 
  2. Heat a large skillet or dutch oven over medium high heat.  
  3. Add 1 tablespoon of oil to the pan and allow oil to heat for about 30 second to a minute. 
  4.  Add spinach (you will likely have to do this in two batches if you use a skillet).  
  5. Toss to coat with oil and cover.  Allow to cook down about two minutes.  
  6. Remove lid and stir spinach, cooking for another minute or so until spinach is wilted. 
  7.  Drain spinach in a colander.  Wipe out pan or and return to medium high heat.  
  8. Add remaining tablespoon of oil and allow oil to heat for about 30 seconds to a minute. 
  9. Add diced onion and cook for 7 to 10 minutes until tender, stirring occasionally.  
  10. Add sauteed onions to a large bowl.  When spinach has cooled enough to handle, squeeze out excess liquid and add to bowl. 
  11. Add Greek yogurt, mayonnaise, eggs, garlic, salt, nutmeg, pepper and 1/2 of the cheese to bowl and mix well.  
  12. Pour into a greased 9 x 12 casserole dish or 2 smaller casserole dishes (8 x 8 or the equivalent). 
  13. Top with remaining cheese.  
  14. Bake for 30-40 minutes until top is browned and spinach is bubbly.  


Tip:  Freeze the second casserole for an easy side dish in a pinch.

Extra Tip:  It would be really good with artichokes added.