Creamy Tortilla Casserole With Spinach & Mushrooms (SUPER EASY)

A warm, cozy Tortilla Casserole with delectable yogurt, garlic, and parmesan cream sauce makes this spinach and mushroom tortilla flavorful and super creamy when baked to perfection. It serves the whole family as the ideal evening lunch or dinner! Look no further if you’re searching for a healthful, delicious dish that even the pickiest eaters will love.

You can prepare this filling and adaptable dish that is full of flavor and protein in a couple of minutes. Imagine this: layers of tortillas, eggs, yogurt, parmesan, cheese, and mushroom combination! This filling and healthy dish will quickly become a mainstay in your recipe collection! It definitely did on mine! I cannot explain how GOOD it is!

The key to getting this Tortilla Casserole extra delicious is making sure you get the creamy mixture into every part of the tortillas equally, to prevent the dry bottom and other parts!

Why You’ll Love This Recipe?

• Ultimate Comfort Delicious Meal. This recipe is comforting to the soul because of its layers of delicious tortillas or homemade phyllo dough sheets with super creamy and insanely delicious cream sauce no one can resist!

• Super Easy To Prepare. The whole preparation process is quite simple. To begin, take one sheet of phyllo or tortilla at a time and scrunch one sheet a few times that resembles a fan. In another medium bowl, you’ll need to mix a few simple ingredients, saute mushrooms, and pour the tortillas/phyllo sheets. 

• Healthy & Super Filling. Since I’m using either homemade tortillas or buying homemade whole wheat phyllo dough sheets from farmer’s market, it makes the whole dish automatically much healthier than buying it from the store. The mixture filling is a nutrient-rich mix of eggs, plain yogurt, grated parmesan, Feta cheese, and melted butter accompanied with sauteed mushrooms and garlic. It is a super nourishing and insanely delicious meal!

Ingredients You Need

Tortillas/Phyllo Dough Sheets – Using handmade tortillas or purchasing whole wheat phyllo dough sheets from a farmer’s market instantly makes the entire dish healthier than if it were purchased from a supermarket. The choice is yours.

Important Note: You will need the pan that will fit the measurements of your tortillas or phyllo dough sheets. Since they may vary in length and width, there are no specific pan measurements that I can tell you. Use the one where the sheets will fit perfectly.

Mushrooms – You’ll need to dice them first, then place to saute for a couple of minutes until tender. I used Shiitake mushrooms but I guess you can use almost any type of eateable mushrooms.

Garlic cloves – You’ll need 4 garlic cloves that will provide super extra flavor! Feel free to adjust the amount to your taste!

Spinach – Spinach is not necessary in this recipe, but it’s strongly recommended as an additional nutrient-dense ingredient! Spinach is rich in many nutrients, including vitamin A, vitamin C, vitamin K, iron, folate, and potassium, so it makes a wonderful addition!

Eggs – You’ll need 2 larger eggs or 3 smaller at room temperature.

Plain Yogurt – Since the mixture needs to be more liquid, you’ll need plain yogurt, and not some thicker one like Greek yogurt.

Parmesan

Feta cheese – You can substitute it with cottage cheese, Mozzarella, or even cream cheese.

Melted Butter – You’ll need around 2-3 tablespoons of melted butter.

Baking powder – Makes the dish rise a bit, and become softer and fluffier.

Salt – Make sure you’re using some higher-quality salt like sea salt or Himalayan, and not table salt.

How To Make: Step-By-Step

Here is a step-by-step instruction on the whole process! Don’t panic, even if it seems complicated just by looking at pictures, it’s actually pretty simple, quick, and straightforward! Here we go!

Important Note 1: My phyllo dough sheets came in a 500-gram package, but I didn’t use up everything. Depending on the pan you plan to bake in, you may need to cut the edges of sheets to fit, like I did. Don’t throw them away! Use those parts you cut and place them in the line instead of the whole one!

Step 1: To begin, take one sheet of phyllo or tortilla and place it on the bottom of the pan. Take the second one and scrunch it a few times so that it resembles a fan. You’ll be arranging them one by one in the pan, like in the image below. When you fill the whole pan with scrunched tortillas/phyllos, leave them aside.

It’s designed to seem voluminous and sloppy so that it fills the dish appropriately, so don’t worry too much about folding it into precise pleats.

Step 2: Dice mushrooms, heat the pan on medium heat with olive oil, lard, or butter, and place them to saute until the water they’ll release evaporates, and they become soft and tender. Near the end add minced garlic cloves to saute as well.

Step 3: Take the sauteed mushrooms, and start placing them equally in the arranged tortilla/phyllo, making sure you add them in every hole, everywhere, equally.

Preheat the oven to 375 F (190 C).

Step 4: In a larger bowl, whisk 2-3 eggs, add plain yogurt, grated parmesan, Feta cheese, baking powder, and salt. Mix everything with a spatula. Cut spinach leaves and add them to the mixture. Mix everything again until well incorporated and the Feta cheese mashes and gets well incorporated with other ingredients. At the end, add melted butter, and mix again. The mixture is ready!

Step 5: With a spoon start adding the mixture to the folded Phyllo sheets, and using a pastry brush make sure the filling is spread through the whole pan and in between the sheets to the bottom (otherwise it will result in a dry meal).

Simply, open the hole with one hand and hold it while adding the mixture with a spoon with the other hand. Be careful, and make sure you add the mixture equally everywhere, leaving some mixture to add on the top of the tortillas, in the end, to prevent dryness! With a spoon start adding the mixture to the folded Phyllo sheets, and using a pastry brush make sure the filling is spread through the whole pan and in between the sheets (otherwise it will result in a dry pie).

Note: If you don’t have enough of the mixture, just add more yogurt.

Note: Phyllo adores fat. They won’t have that lovely flaky texture without it; instead, they’ll be hard and dry. Make sure as much of the phyllo as possible is thoroughly soaked with the mixture by getting in there with the brush.

Step 6: Place the dish in the oven and bake for 20-30 minutes (ovens vary) or until well-baked.

Step 7: Serve while still warm, it’s so much better than when it cools down, believe me! XD

Recipe Variations

• Use other types of cheese. If you don’t have Feta at hand, you can substitute it with cottage, mozzarella, or even cream cheese! Feel free to experiment with tastes a bit.
• Substitute spinach. Good spinach alternatives may be kale, chard, arugula, or even lettuce.