Healthy Recipes Main Dishes Healthy Casserole Recipes Healthy Egg Casserole Recipes Spinach, Feta & Artichoke Tater Tot Casserole 5.0 (6) 5 Reviews This egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and cleanup!) a breeze. Potato tots nestled on top add a crispy, golden crust. Be sure to squeeze as much moisture as you can from the frozen artichoke hearts and spinach to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts, you can use canned—just make sure to rinse them well to remove any excess salty brine. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. EatingWell's Editorial Guidelines Published on March 8, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Active Time: 10 mins Total Time: 1 hr Servings: 6 Nutrition Profile: Sesame-Free Nut-Free Vegetarian High-Protein Gluten-Free Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Ingredients 12 large eggs 2/3 cup half-and-half 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried dill 1/4 teaspoon ground pepper 2 cups frozen quartered artichoke hearts, thawed and squeezed dry 1 1/2 cups frozen chopped spinach, thawed, drained and squeezed dry 1/2 cup frozen diced onions 1/2 cup crumbled feta cheese 13 ounces frozen potato tots (about 3 cups), thawed 1/4 teaspoon salt Directions Preheat oven to 350°F. Coat a 7-by-11-inch casserole dish with cooking spray. Whisk eggs, half-and-half, garlic powder, oregano, dill and pepper together in the prepared dish until thoroughly combined. Scatter artichoke hearts, spinach and onions over the egg mixture; sprinkle evenly with feta. Arrange potato tots over the feta in a single layer, leaving about ¼ inch between each tot. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Cover with foil and bake until the middle is just set and the edges are slightly golden brown, 50 to 55 minutes. Sprinkle with salt before serving. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Nutrition Information Serving Size: 1 pieceCalories 353, Fat 21g, Saturated Fat 7g, Cholesterol 394mg, Carbohydrates 23g, Total Sugars 3g, Added Sugars 0g, Protein 19g, Fiber 3g, Sodium 685mg, Potassium 596mg EatingWell.com, March 2024 Rate It Print