Begin by cooking the quinoa and lentils according to package instructions. For quinoa, combine 1 part rinsed quinoa with 2 parts water, bringing to a simmer for about 15 minutes until the water is absorbed. For lentils, if using canned, rinse them well. Allow both to cool completely before combining them in the casserole.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until they become translucent, approximately 3 to 5 minutes. Next, stir in 2 cloves of minced garlic and a handful of baby spinach. Cover and cook for an additional 5 minutes until the spinach wilts, then remove from heat and set aside.

In a large mixing bowl, whisk together 2 eggs, 1 cup of plain yogurt, and ½ cup of crumbled feta cheese until the mixture is creamy and smooth.

Gently fold the cooled quinoa, lentils, sautéed vegetables, and 1 cup of halved cherry tomatoes into the egg and yogurt mixture. Add 2 tablespoons of freshly chopped dill, along with salt and pepper to taste.

Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish with a little olive oil, then pour the prepared mixture into the dish, spreading it evenly.

Place the casserole in the preheated oven and bake for 35 to 45 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted comes out clean.

Once baked, remove the casserole from the oven and let it cool for about 10 to 15 minutes. Cut into squares and serve warm.