1/1 Photo of Lamb and Spinach Casserole
I roasted a leg of lamb recently (with Ras el Hanout Spice Mix) and since I was the only one eating it, I had a bit leftover. I came across this recipe in a cookbook (by James Villas) and knew I had to try it. It tasted soooo good I just had to share! (You can substitute any other leftover cooked meat: beef, chicken, etc. for the lamb if desired.)
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Units: US | Metric
- 2 cups cubed cooked lamb (preferably cooked rare, since it will be cooked again)
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 1/4 cup mayonnaise or 1/4 cup sour cream
- 1/4 cup butter, melted
- 3 fluid ounces dry sherry
- 1/2 teaspoon dried rosemary or 1/2 teaspoon thyme
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/2 cup crumbled feta cheese or 1/2 cup goat cheese
- 1Preheat the oven to 350°F Grease a 1 1/2-quart casserole dish and set aside.
- 2Squeeze thawed spinach until almost dry.
- 3In a medium size bowl, combine all the ingredients except the cheese and mix until well blended.
- 4Scrape into the prepared casserole dish and sprinkle the cheese evenly over the top.
- 5Bake until bubbly and slightly browned, about 30 minutes.
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Nutritional Facts for Lamb and Spinach Casserole
Serving Size: 1 (170 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 346.8
- Calories from Fat 193
- Total Fat 21.5 g
- Saturated Fat 11.2 g
- Cholesterol 51.0 mg
- Sodium 796.9 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 4.5 g
- Sugars 3.8 g
- Protein 8.6 g
The following items or measurements are not included: