Inspired by the traditional Greek pastry, this casserole uses Honey Wheat Sandwich Rolls layered with a mixture of spinach, feta and Parmesan cheeses.
8 Nature’s Own Honey Wheat Sandwich Rolls, split
4 tablespoons butter or margarine, divided
3 tablespoons grated parmesan cheese, divided
1 cup chopped onion
2 packages (10 ounces each) frozen chopped spinach, thawed
8 ounces crumbled feta cheese
1½ cups dry curd cottage cheese
3 eggs, beaten
2 teaspoons dried dill
¼ teaspoon ground nutmeg
¼ teaspoon pepper
Set the EGG for indirect cooking at 350°F/177°C.
Melt 2 tablespoons butter. Brush bottom halves of rolls with melted butter; sprinkle with 1 tablespoon Parmesan. Cut each roll bottom into 6 cubes; place buttered sides up in greased 13”x 9” baking dish.
On the stovetop, melt 1 tablespoon butter in large skillet over medium-high heat. Add onion; cook and stir until tender, 2 to 3 minutes. Remove from heat; cool slightly. Press all excess liquid from spinach. Stir spinach, feta and cottage cheese, eggs, dill, nutmeg and pepper into onion in skillet; blend well. Spoon spinach mixture evenly over roll cubes in dish.
Melt remaining 1 tablespoon butter. Brush roll tops with melted butter. Cut each roll into 6 cubes; arrange buttered sides up over spinach mixture. Sprinkle remaining Parmesan over cubes. Cover dish loosely with foil. Bake in the EGG for 25 minutes. Uncover; continue baking for 10 minutes.