1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil or cooking spray. Don’t skip the greasing or you’ll have a stuck-on mess later.
2. In a large mixing bowl, combine the chopped watercress, crumbled feta, Greek yogurt, eggs, breadcrumbs, minced garlic, olive oil, salt, and pepper. Mix everything really well—I like to use my hands to massage the watercress a bit so it wilts slightly and everything distributes evenly.
3. Transfer the mixture to your prepared baking dish and spread it out evenly with a spatula. Give the dish a gentle tap on the counter to release any air bubbles.
4. Bake in the preheated oven for 35-40 minutes or until the casserole is set in the center and golden brown on top. You’ll know it’s done when a knife inserted in the middle comes out clean and the edges are bubbling.
5. Remove from the oven and let it cool for 5-10 minutes before slicing. This cooling time helps it hold together instead of falling apart when you cut it.
6. Slice the casserole into squares or wedges and serve warm. It’s perfect with crusty bread and a simple salad on the side.

Nutrition Information (Per Serving):

• Calories: 215
• Carbohydrates: 10g
• Protein: 11g
• Fat: 15g
• Fiber: 2g
• Sodium: 520mg
• Calcium: 25% DV
• Vitamin A: 85% DV
• Vitamin C: 40% DV
• Vitamin K: 180% DV

This casserole delivers substantial protein from eggs, yogurt, and feta, plus watercress is absolutely loaded with vitamins A, C, and K for a seriously nutritious main dish.

Notes:

• Seriously, dry your watercress well after washing or you’ll get a watery casserole
• Every oven has its own personality, so start checking at 35 minutes with a knife test
• This goes from perfectly golden to over-browned fast, so keep an eye on it in the last 10 minutes
• Full-fat Greek yogurt really does make a difference in creaminess—don’t use low-fat
• Taste your mixture before baking and adjust salt based on how salty your feta is

Storage Tips:

• Keep refrigerated in an airtight container for up to 4 days
• Freeze in individual portions for up to 2 months, though texture is better fresh
• Reheat covered at 350°F for 15-20 minutes, or microwave individual portions
• Leftovers are actually amazing cold, kind of like a savory breakfast frittata

Serving Suggestions:

• Traditional Turkish: Serve warm with crusty bread, olives, and sliced tomatoes
• Brunch Spread: Cut into small squares and serve as part of a Mediterranean brunch buffet
• Light Dinner: Pair with a simple cucumber-tomato salad dressed with lemon and olive oil
• Mezze Platter: Serve alongside hummus, baba ganoush, and warm pita for a complete spread

Mix It Up (Recipe Variations):

• Herbed Watercress Casserole: Add 1/4 cup each fresh dill and mint for intensely Turkish flavors
• Sun-Dried Tomato Version: Fold in 1/2 cup chopped sun-dried tomatoes for sweet, tangy bursts
• Cheesy Turkish Casserole: Sprinkle 1 cup shredded mozzarella on top during the last 10 minutes of baking
• Mixed Greens Casserole: Use half watercress and half arugula or spinach when watercress is pricey

What Makes This Recipe Special:

This Turkish watercress casserole adapts traditional börek techniques into a simple one-bowl casserole that captures the essence of Turkish home cooking. The combination of tangy yogurt and briny feta creates the characteristic Turkish flavor balance, while the peppery watercress stands up to the rich dairy in a way that milder greens cannot. Unlike heavy cream-based casseroles, this version feels light and fresh while still being satisfying—proof that Turkish cooks have spent centuries perfecting the art of making vegetables the star of the meal.