Ezoic
Prepare the Vegetables:
In a large frying pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and carrot, and a pinch of salt. Fry until the vegetables are softened.
Add the chopped broccoli and cook for another 3-4 minutes. Then add the spinach and minced garlic, cooking until the spinach is wilted. Season with salt to taste.
Assemble the Casserole:
In a large bowl, mix the cooked vegetables with the cooked potatoes. Add the eggs, cream cheese, half of the shredded mozzarella, Italian herbs, and a pinch of salt. Mix well to combine.
Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella cheese on top and drizzle with a little olive oil.
Bake:
Preheat the oven to 180°C (350°F). Bake the casserole for 20-25 minutes, or until the cheese is melted and golden brown.
Prepare the Creamy Dill Sauce:
In a small bowl, mix the mayonnaise, Greek yogurt or sour cream, finely chopped pickled cucumbers, minced garlic, and chopped dill until well combined.
Serve:
Serve the baked vegetable and cheese casserole hot, with a dollop of creamy dill sauce on the side.
Ezoic
Serving Suggestions:
Pair with a fresh green salad for a complete meal.
Serve with crusty bread to soak up the delicious sauce.
Cooking Tips:
Ensure all vegetables are evenly chopped for consistent cooking.
Adjust seasoning according to taste preferences.
