Spinach, Feta, and Rice Casserole

 

Ingredients

3 Tbsp. extra-virgin olive oil

½ cup chopped onion

1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry

3 large garlic cloves, grated

3 cups cooked brown rice

3 oz. crumbled feta cheese 

1 cup chopped fresh dill

½ tsp. black pepper

1 tsp salt

4 large eggs

¼ cup sour cream

1 Tbsp. lemon zest

Directions

  1. Preheat oven to 425°F

  2. Heat oil in a large ovenproof skillet (preferably cast-iron) over medium. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic, cook, stirring, for 1 minute. Remove from heat, and let cool slightly. Add rice, feta, dill, pepper, and salt to the pan: stir to combine.

  3. Whisk together eggs, sour cream, and lemon zest in a medium bowl. Add to rice mixture, and stir well to combine. Smooth top with a rubber spatula. Bake in a preheated oven until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before serving.

Nutrition per serving (approx)

  • Calories: 293

  • Total Fat: 15.7 g

    • Saturated Fat: 5.1 g

    • Unsaturated Fat: ~10.6 g

  • Cholesterol: 141 mg

  • Sodium: 660 mg

  • Carbohydrates: 27 g

  • Protein: 9 g

  • Potassium: 150 mg

Serving Size Information

  • Number of Servings: 6

Serving Size: 1/6 de la receta (approx. 1 cup)

Joanna Martin