Instructions

• Preheat the oven to 350°F. Spray a 9 x 13 x 3-inch Pyrex deep baking dish with olive oil spray and set it aside.
• Heat a large skillet over medium heat. Add 1 teaspoon olive oil.
• Add the chopped shallots to the skillet and cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes.
• Add the 6-ounce bag of baby spinach to the skillet and cook, stirring, until the spinach is fully wilted, about 2 to 4 minutes. Remove the skillet from the heat.
• Transfer the cooked spinach and shallots to a bowl or plate and press with a spatula or spoon to remove excess liquid. Set aside to cool briefly.
• In a large bowl, whisk the 24 beaten eggs, 2 cups 2% milk, and 1/2 cup heavy cream until blended.
• Stir the 12 ounces crumbled Feta, 3 chopped scallions, 3 seeded and diced plum tomatoes, 2 1/2 teaspoons kosher salt, and black pepper to taste into the egg mixture until evenly combined.
• Fold the cooked spinach and shallots into the egg mixture until evenly distributed.
• Pour the mixture into the prepared baking dish and smooth the top gently.
• Bake in the preheated oven until the center is set and cooked through, about 1 hour 20 minutes. A knife inserted into the center should come out clean.
• Remove from the oven and let the casserole rest for 10–15 minutes before slicing and serving.