Recipe Library
Spinach, Feta & Rice Casserole
Warm brown rice mingles with garlicky spinach, sweet onion, and tangy feta while a lemon-scented egg and sour cream custard binds everything into a creamy, golden bake. Each forkful delivers bright, savory bites with fresh dill and a gentle tang.
- Total
- 47 min
- Prep
- 20 min
- Cook
- 27 min
- Serves
- 6
Nutrition per Serving
- Calories
- 332
- Protein
- 12g
- Carbs
- 30g
- Fat
- 19g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 370mg
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 cup chopped onion
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 3 large cloves garlic, grated
- 3 cups cooked brown rice
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon zest
Instructions
- 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.