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Preheat oven to 350°F. Lightly coat a 2-quart baking dish with cooking spray; set aside. In a medium saucepan, combine broth, quinoa, lentils and salt. Bring to a boil; reduce heat. Simmer, covered, about 20 minutes or until broth is absorbed and lentils are tender. Remove from heat. Let stand for 5 minutes; uncover and fluff with a fork. Set aside.
In a very large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir for 3 to 4 minutes or until tender. Add spinach; stir to combine. Add quinoa mixture to the skillet; stir to combine. Set aside.
In a small bowl, combine yogurt and eggs; mix well. Stir in 1 tablespoon fresh oregano (or 1 teaspoon dried oregano) and pepper. Stir yogurt mixture gently into the mixture in the skillet. Fold in crumbled feta. Spoon mixture into the prepared baking dish. Bake, covered, about 35 minutes or until heated through. Top with tomatoes, olives and pita chips. Sprinkle with additional fresh oregano, if desired.