Feta Cheese Egg Casserole

Delicious Egg Casserole with a feta cheese and eggs mixture nestled between buttery and flaky phyllo sheets.

Eggs Feta Cheese Casserole | www.diethood.com



Hi! Happy Sunday! I WOULD be happier if I didn’t find out that Josh Elliott left GMA, but whatever! Before you say it – I know he left like a week ago or something, but I just had to tell you… I’m still mourning. Joshy was the only reason I watched GMA. He was my morning eye candy. Right after my husband… of course.

To help me get over it, I literally stuffed my face with this Feta Cheese Egg Casserole.

And by the way, welcome to another installment of my favorite Macedonian food! This time we’re talking Gibanica. Say it with me; Gjee-bah-knee-tsa. See? Not hard. 

Feta Cheese Egg Casserole | www.diethood.com

Friends, I am not embarrassed to tell you that I have am capable of eating this entire egg casserole, down to the last crumb, all by myself. Then again, by now it should be evident that if feta cheese is involved, I will devour it. It’s SO good. It warms my soul.

If this casserole looks awfully close to the Butternut Squash and Spinach Pie I made a few months ago… well… then … I guess it’s pretty close?? But it’s different. You’ll see.

This recipe belongs to my best friend’s Mom, Tetka (Aunt) Ljuba. I have been eating her Gibanica, or egg casserole, for the past 20 years. It is by far my favorite recipe. My mom makes it, too. So did my grandma. BUT, Tetka Ljuba’s is the one I prefer.

To make it my own, I added a little something, eliminated something else, but overall, this still is her recipe and I am SO happy to finally have it! Even happier to share it with you!

Normally, this casserole is made without any seasonings or herbs. However, I like a bit of flair, or pizzazz, if you will – thus I added a bit of thyme to enhance the flavor. Super awesome idea.

Egg Feta Cheese Casserole | www.diethood.com

Also? This is not something you would eat for a sit down dinner. I mean, you could. I sure as hell do! But, it’s more of something you would share with friends at your next brunch, or serve it as a side. Another great idea? Serve it for breakfast on Easter!

ENJOY!

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Feta Cheese Egg Casserole
 
Prep time
Cook time
Total time
 
Delicious Egg Casserole with a feta cheese and eggs mixture nestled between buttery and flaky phyllo sheets.
Serves: Serves 10 to 12
Ingredients
  • 12 (#7) Phyllo Sheets, thawed*
  • 4 tablespoons butter, melted
  • 6 eggs
  • 1 cup whole milk
  • 1 cup cottage cheese
  • 4-ounces cream cheese, softened
  • 2 cups crumbled feta cheese
  • ¼ cup vegetable oil
  • 4 sprigs thyme leaves
  • salt and fresh ground pepper, to taste
Instructions
  1. Preheat oven to 350.
  2. Lightly grease a 12x9 rectangular baking dish; set aside.
  3. In a large mixing bowl, combine eggs, milk, cottage cheese, cream cheese, feta cheese, oil, thyme leaves, salt and pepper.
  4. Whisk the mixture until thoroughly combined. Mixture will be runny.
  5. Spread ¼ cup of egg mixture onto the bottom of previously prepared baking dish.
  6. Place 1 phyllo sheet over the mixture. (Cut phyllo sheets to fit the baking dish.)
  7. Brush it with melted butter.
  8. Layer two more phyllo sheets, brushing each sheet with melted butter before adding the next.
  9. Ladle ¼ of feta/egg mixture over phyllo sheets.
  10. As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
  11. Stack 3 more phyllo sheets, brushing each sheet with melted butter before adding the next, and cover with ¼ of the egg mixture.
  12. Continue the process until all ingredients are used up, ending with egg mixture on top.
  13. Bake for 1 hour. Casserole will be browned and puffed up.
  14. Lower oven temperature to 250 and continue to bake for 30 minutes, or until custard is baked and set.
  15. Let cool at least 30 minutes before cutting.
  16. Cut into bars.
  17. Serve warm or cold.
Notes
*#7 Phyllo Sheets are thicker and work perfectly in this casserole. If you can't find #7's, you can still use the regular phyllo sheets, but stack 4 instead of 3.

RECIPE SOURCE: DIETHOOD

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Comments

  1. says

    Kate,
    I enjoy your Macedonia recipes so much! It’s true, I’ve got a phyllophobia so that part scares me, but I picked up a giant vat of feta at Costco during my end of sled hockey season final Costco run (the closest store is an hour away, right by the rink) so that part is all set.
    This looks divine.

  2. says

    Is this real life or is it just fantasy?? I adore egg casseroles and feta laden anything so this sounds like a dream to me. You bet this is happening for our next brunch! Also, the addition of thyme sounds brilliant. I need this now pleeeaaaseee.
    I hope you have a wonderfu week! x

  3. Kathy Hoffman says

    Can this be made the night before then baked the following morning? And if so, what changes would I make?

    • says

      HI! I don’t want to encourage you to prepare it the night before, but I would definitely bake it the night before. This casserole gets better as it stands. I often double the recipe and we eat it throughout the week. I warm it up a bit in the microwave. I keep it refrigerated and it’s good for days.
      So, prepare it the night before and let it stand on the kitchen counter until it is completely cooled. If the area is not very warm, you can let it stand on the kitchen counter over night, and devour it the following morning. :)

      If you don’t have a choice and have to prepare it the night before, make it as the recipe states, but make sure to refrigerate it. Cover with plastic wrap and foil before placing it in the fridge.

  4. says

    This is like lasagna but way better and for breakfast! Also Josh Elliot is going to be a part of NBC sports. He’s making his debut on the Kentucky Derby. I’m not a huge sports fan but I love watching the Derby!

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