Spinach, Feta and Rice Casserole

This one-pan recipe is the casserole version of spanakopita! It's hearty enough to enjoy as a vegetarian lunch or dinner, yet versatile enough to serve alongside just about any protein. To make it extra creamy, top each serving with a dollop of sour cream.

Yield:
6 servings
Category:
Casseroles and One Pots
Cuisine:
American
Prep Time:
25 min
Cooking Time:
25 min
Total Time:
50 min

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • ½ cup chopped onion
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 3 large cloves garlic, grated
  • 3 cups cooked brown rice
  • ¾ cup crumbled feta cheese
  • ¼ cup chopped fresh dill
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 4 large eggs
  • ¼ cup sour cream
  • 1 tablespoon lemon zest

DIRECTIONS:

  1. Preheat oven to 425°F.
  2. Heat oil in a large ovenproof skillet (preferably cast-iron) over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for another minute. Remove from heat and let cool slightly. Add rice, feta, dill, pepper and salt to the pan; stir to combine.
  3. Whisk eggs, sour cream and lemon zest in a medium bowl. Add to the rice mixture and stir well to combine. Smooth the top with a rubber spatula. Bake until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before serving.

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