Lamb and Spinach Casserole

Total Time
50mins
Prep 20 mins
Cook 30 mins

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.)

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Grease a 1 1/2-quart casserole dish and set aside.
  2. Squeeze thawed spinach until almost dry.
  3. In a medium size bowl, combine all the ingredients except the cheese and mix until well blended.
  4. Scrape into the prepared casserole dish and sprinkle the cheese evenly over the top.
  5. Bake until bubbly and slightly browned, about 30 minutes.
Most Helpful

5 5

Love it and my husband did too!! I sliced a tomatoe on top and then added the Feta but also used Romano on top. I put under the broiler the last 5 minutes to crisp up the top. We will have your wonderful recipe again. Thank You

4 5

We used about 2½ pounds of cooked ground lamb, browned and otherwise followed directions, adding a teaspoon of minced garlic. We found it quite tasty -- had reheated leftovers with mashed potatoes. Thanks.

4 5

Very quick and easy meal. Since this effort was all about using what happens to be on hand, i substituted Swiss cheese for the topping (and also started with medium-well meat). I was happy with the tastiness of this dish, tho feel that the sherry flavor was a bit heavy (perhaps a dryer sherry than harvey's would remedy that?). Thanks for sharing, flower7!