Celeriac, Spinach and Cheese Casserole Recipe

Celeriac, Spinach and Cheese Casserole Recipe: This lovely meat-free casserole is nearly a whole meal on its own creamy, cheesy self. And so easy to make!
Course Dinner, Lunch
Cuisine Caribbean, Fusion
Keyword easy, pastelon, summer
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 390kcal
Author Clara Gonzalez


  • 2 lb [0.9 kg] of celeriac , peeled and chopped
  • 1 1/2 cup of low-fat sour cream
  • 2 tablespoons of dry onion flakes or powder
  • 3 tablespoons of chopped chive
  • 1 teaspoon of salt (or more, to taste)
  • 1 egg


  • 4 cups of chopped spinach
  • 2 cups of low-fat ricotta
  • 2 eggs
  • 1 teaspoon of salt
  • Butter to grease a skillet or baking pan
  • 1 cup of grated cheddar (mild)


  • Heat oven to 300 ºF [150 ºC]
  • Boil the celeriac until it is cooked through. Remove from the water.
  • Mash the celeriac until there are no clumps, preferable to use a ricer.
  • Mix in sour cream and onion flakes. Season with salt to taste.
  • Mix in egg. Reserve.

For the filling

  • Mix spinach, ricotta, eggs, and salt.
  • Butter a 9-inch [23-cm] non-stick skillet or baking pan
  • Spread half the celeriac mash on the skillet.
  • Cover with the spinach mix. Top with the remaining celeriac mash.
  • Bake for 35 minutes. Remove from the oven.
  • Sprinkle the cheese on top and return to the oven.
  • Bake until cheese turns golden brown.


Calories: 390kcal | Carbohydrates: 22g | Protein: 20g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 1235mg | Potassium: 821mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2775IU | Vitamin C: 19.5mg | Calcium: 515mg | Iron: 2.3mg