Meatless Monday - Spinach, Mushroom & Feta Cheese Casserole

Serve as a side instead of rice/potatoes and veg. A great brunch!

I tried this recipe two ways, with and without the feta. I can assure you hands down it's better with feta cheese (although probably low fat cottage cheese would work as well).

Prep time: 15 mins -- Total time 60 mins -- makes 6 to 8 servings (but if you have two teenagers count on only 4 to 6). Best hot but good served cold too.

You will need:

4oz crumbled feta cheese, flavored or plain - your preference

10 medium sized mushrooms - thinly sliced

4 medium sized eggs - whisked lightly

1/2 cup oil - grapeseed or vegetable 

1/2 cup Parmesan or Parmesan/Romano

1 cup pancake/waffle mix in a box

1/2 bag or almost 5 oz. fresh baby spinach leaves

Small onion - finely chopped

1 tsp of complete seasoning and 2 tsp freshly ground black pepper

A 2 quart baking pan - I used glass

Spray baking pan with oil, like Pam, and put rack on middle shelf in oven. Heat oven to 350 F.

Beat eggs lightly, stir in oil, parmesan cheese and your favorite seasonings.

Fold in the pancake mix and smush out any lumps

Stir in the onion and then the spinach leaves until coated.

Now add the mushrooms and feta cheese.

Scoop into your greased pan, and sprinkle with a little more parmesan/romano cheese and ground black pepper. Completely on a whim, I also added a little ground lemon peel on the topping and was very pleased with the final result.

Bake for 40 mins. Remove from oven and let stand or 5 mins. Serve with a little salsa/salad. It's really delicious with a little drizzle of ranch or blue cheese dressing! Note: It doesn't reheat well. Enjoy! The boys scoffed back the whole thing in a day.