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Spinach Artichoke Feta Casserole
Rachel Kim

Spinach Artichoke Feta Casserole

Spinach, artichokes and white beans turn a familiar dip flavor into a fork dinner. Feta remains in salty pockets while mozzarella holds the mixture together. Both vegetables are squeezed and blotted dry before assembly, so the casserole stays creamy rather than watery.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 packages frozen chopped spinach 10 ounces each, thawed and squeezed dry
  • 2 cans artichoke hearts 14 ounces each, drained, blotted and chopped
  • 2 cans cannellini beans 15 ounces each, rinsed
  • 8 ounces cream cheese softened
  • 1 cup whole milk
  • 2 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded mozzarella
  • 1 1/2 cups crumbled feta

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Whisk cream cheese, milk, garlic, salt and pepper until smooth.
  3. Fold in spinach, artichokes, beans, mozzarella and 1 cup feta.
  4. Spread in the dish and top with remaining feta.
  5. Bake for 25 to 30 minutes until bubbling and browned at the edge. Rest 10 minutes.