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
Preheat oven to 425°F
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.
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)