🫑 Spinach-Paprika Casserole with Almond Crust

Name: Spinach-Paprika Casserole with Almond Crust
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Stück Shallots; 2 Stück Red bell pepper (fresh); 300 g Spinach (frozen, thawed); 200 g Feta cheese (crumbly); 50 g Parmesan (grated); 50 g Oats; 30 g Ground almonds; 3 EL Olive oil; 1 Stück Garlic clove; 1 EL Lemon juice (fresh)

420 kcal · 45 min · 4 servings

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Ingredients

2 Stück Shallots
2 Stück Red bell pepper (fresh)
300 g Spinach (frozen, thawed)
200 g Feta cheese (crumbly)
50 g Parmesan (grated)
50 g Oats
30 g Ground almonds
3 EL Olive oil
1 Stück Garlic clove
1 EL Lemon juice (fresh)

Instructions

1. Preheat the oven to 200 degrees Celsius top/bottom heat. Chop the onions and peppers into fine cubes.
2. Sauté the vegetables in 2 tablespoons of olive oil in a large pan until soft. Add the pressed garlic at the end.
3. Squeeze the thawed spinach completely to remove excess water. Mix the spinach with the vegetables in a bowl.
4. Crumble the feta over the vegetable mixture and add the lemon juice. Stir gently without crushing the feta too much.
5. Mix the oats, ground almonds, and parmesan in a small bowl with the remaining olive oil.
6. Fill the vegetable mixture into a greased baking dish. Evenly distribute the almond-oat mixture as a crust on top.
7. Bake the casserole for about 20-25 minutes in the oven until the crust is golden brown and crispy.

Nutrition per serving

kcal: 420
Protein: 18 g · Fett/Fat: 25 g · Carbs: 35 g