Greek Style Spinach and Mushroom Casserole

Servings 6 servings


  • 1 tablespoon olive oil
  • 4 cloves garlic pressed
  • 1 cup chopped onion
  • 1 tablespoon Greek seasoning
  • 1 teaspoon lemon zest
  • 1 cup chopped red bell pepper
  • 16 ounces white button mushrooms sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups chopped spinach
  • 1 cup low sodium vegetable broth
  • 1/4 cup lemon juice
  • 2 3/4 cups tomato sauce
  • 1/4 cup crumbled Feta cheese optional


  • Heat the oil in a large Dutch oven over medium heat.
  • Add garlic, onion, Greek seasoning and lemon zest; cook until onions have softened and spices are fragrant (5 to 7 minutes).
  • Add next 8 ingredients (bell pepper through tomato sauce). Bring mixture to a boil (stirring constantly) then reduce heat, cover and cook for 30 minutes to 1 hour until mushrooms are tender.
  • Serve topped with crumbled Feta, if desired, and enjoy!


SERVING SUGGESTION: A big salad of mixed baby greens, grape tomatoes, sliced red onion, avocado and cucumber, tossed with red wine vinaigrette. Add warm pita bread on the side.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure Greek seasoning, tomato sauce and broth are gluten free.
NUTRITION: Per serving: 108 Calories; 3g Fat; 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1092mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat. Points: 3
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