Can I use frozen spinach?

Yes, but thaw it completely and squeeze out excess liquid to avoid a watery casserole.

Why didn't my casserole rise?

The eggs may not have been whisked enough, or you used too much cheese. Beat the eggs until frothy and grate the cheese finely.

Can I add other vegetables?

Absolutely — bell peppers, zucchini, or mushrooms work great. Sauté them with the meat beforehand.

How many eggs is 440 g?

440 g of eggs equals about 8 large eggs (55–60 g each).

Cheese casserole with meat and spinach

Name: Cheese casserole with meat and spinach
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 440 g; Semi-hard cheese — 200 g; Spinach — 200 g; Pork minced meat — 500 g; Salt — 3 g

60min

1343g

Nutrition per 100g

229

Imagine a golden casserole with a gooey cheese topping, layers of juicy ground pork, tender spinach, and a creamy egg-cheese custard. This dish is a low-carb dream come true — satisfying, nutritious, and absolutely delicious. Simple to make, yet tastes like a restaurant-quality meal.

WHAT YOU WILL NEED

From ingredients

5 products

Eggs

Chicken egg440 g

Cheese

Semi-hard cheese200 g

Vegetables

Spinach200 g

Meat

Pork minced meat500 g

Spices

Salt3 g

SIMPLE PROCESS

Step by step recipe

The secret to this casserole is its layered structure. First, a bottom crust of egg and cheese is baked to form a sturdy base. Then, the sautéed pork and spinach filling is spread on top, and the remaining egg-cheese mixture is poured over, creating a golden, bubbly crust. Sautéing the spinach with the meat eliminates excess moisture, preventing sogginess.

Step 1

Sauté the meat with spinach

In a hot skillet, cook ground pork (500 g / 1.1 lb) until browned, add spinach (200 g / 7 oz), season with salt (3 g / ½ tsp), and cook for 2–3 minutes until the spinach wilts. Remove from heat.

Step 2

Prepare the egg-cheese mixture

In a bowl, whisk eggs (440 g / about 8 large) until frothy. Grate cheese (200 g / 7 oz) finely and mix with the eggs.

Step 3

Bake the bottom crust

Grease a baking dish. Pour half of the egg-cheese mixture (about ⅔) into the dish and bake in a preheated oven at 200°C (400°F) for 15 minutes until set.

Step 4

Add the filling

Remove the dish from the oven and spread the cooked meat-spinach mixture evenly over the crust.

Step 5

Top with remaining mixture and bake

Pour the remaining egg-cheese mixture over the filling and return to the oven for 15–20 minutes until golden and bubbly.

Step 6

Rest and serve

Let the casserole rest in the pan for 5–7 minutes, then slice and serve warm.

CHEF'S TIP

Choose the right ground meat

For juiciness, use ground pork with 15–20% fat. For a leaner option, use ground chicken or turkey, but add 2 tablespoons of olive oil to keep it moist.

Don't overcook the spinach

Sauté spinach with the meat for just 2–3 minutes until wilted. Overcooking makes it bitter and dulls its color.

Grate cheese finely

Fine shreds distribute more evenly in the egg mixture, giving the casserole a smoother, creamier texture.

Let it rest before slicing

After baking, let the casserole rest in the pan for 5–7 minutes — it firms up and slices cleanly.

SUBSTITUTIONS

Add your taste

Swap pork for ground chicken or turkey For a lighter version, use ground chicken or turkey — fewer calories, more protein.
Replace spinach with broccoli or cauliflower Finely chopped blanched broccoli or cauliflower (2–3 minutes in boiling water) work well as a substitute.
Add nutmeg for aroma A pinch of ground nutmeg in the egg-cheese mixture adds a warm, aromatic touch.
Cheese-free version Omit the cheese for a simpler egg-and-meat frittata-style casserole — lower in calories but still tasty.

HOW TO STORE

How to Store Cheesy Meat and Spinach Casserole

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 150°C (300°F) for 10–12 minutes or in a covered skillet. Freeze portions for up to 2 months — thaw in the fridge and reheat in the oven.

GOOD TO KNOW