Easter Brunch Made Easy with These Make-Ahead Recipes

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Spinach and Feta Puff Casserole

This rich and savory casserole brings together flaky, buttery layers of pastry with a creamy spinach and feta filling. Inspired by the flavors of spanakopita, it’s an easy, make-ahead dish that’s perfect for Easter brunch or any spring gathering. With its crisp pastry and creamy, tangy filling, this spinach and feta casserole is a foolproof way to impress your guests with minimal effort!

Ingredients (for 8 servings):

• 1 package (16 oz) frozen puff pastry, thawed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach, chopped
• 1 cup crumbled feta cheese
• ½ cup ricotta cheese
• 2 eggs, beaten
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 egg, whisked (for egg wash)
  

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 min. Add garlic and spinach, cooking until wilted. Let cool slightly.
2. In a bowl, mix spinach mixture with feta, ricotta, beaten eggs, oregano, salt, and pepper.
3. Grease a 9x13-inch baking dish. Roll out one sheet of puff pastry and fit it into the baking dish. Spread the spinach filling evenly on top.
4. Cover with the second sheet of pastry, and refrigerate until ready to bake. 
5. Preheat oven to 375°F (190°C) and brush the top with egg wash and cut small slits for ventilation.
6. Bake for 35-40 min. until golden and flaky. Let cool for 5 min. before slicing.