spinach feta and rice casserole

Banana Bread

Spinach Feta & 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.

Ingredients

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

Directions

Preheat oven to 425°F.
Heat 3 tablespoons oil in a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add ½ cup onion; cook, stirring, until beginning to brown, about 4 minutes. Add thawed spinach (and any residual moisture) and grated garlic; cook, stirring often, until the spinach is heated through, about 3 minutes. Remove from heat and let cool slightly, about 5 minutes. Add 3 cups rice, ¾ cup feta, ¼ cup dill, ½ teaspoon pepper and ½ teaspoon salt to the pan; stir to combine.
Whisk 4 eggs, ½ cup sour cream and 1 tablespoon 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 set, about 20 minutes. Let stand for 5 minutes before serving. Garnish with additional dill, if desired.