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Spanakopita Turkey Casserole

Servings 6
Calories 435 kcal
Author Kelli Shallal MPH RD

Ingredients

Instructions

  1. Preheat oven to 350F.
  2. Cook quinoa according to package directions, substituting the water for chicken broth. (1 cup uncooked should make about 3 cups cooked.) Allow quinoa to cool completely before using in casserole.
  3. Saute red onion in grapeseed oil for 3-4 minutes on medium until translucent. Add in ground turkey and saute until cooked completely (no pink remains).
  4. In a large bowl combine everything (turkey/onion mix, seasonings, feta, eggs, spinach, parsley, and chicken broth) except four cheese blend.
  5. Mix well until mixture looks well combined and transfer into a cooking oil sprayed 9x13 baking dish. Smooth and compact it with the back of a large spoon. Sprinkle four cheese blend over the to pof the casserole. Bake at 350F for 40 minutes until casserole is set and it begins to turn golden brown. Turn broiler on and broil for 3-4 minutes to get a nice crunchy crust.
  6. Let sit 15 minutes before serving.
  7. Can be enjoyed as a side dish or full meal.

Recipe Notes

This recipe has been amended from original post date to include spinach, which I somehow forgot, definitely need spinach it is a key ingredient.

Nutrition Facts
Spanakopita Turkey Casserole
Amount Per Serving
Calories 435 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 155mg52%
Sodium 744mg32%
Potassium 563mg16%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 3g3%
Protein 32g64%
Vitamin A 780IU16%
Vitamin C 4.5mg5%
Calcium 233mg23%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.