Step into the delicious world of our Spinach Feta Rice Casserole-an inspired dish with the tasty vibes of Greece's spanakopita or spanakorizo. This casserole is a breeze to put together, needing only simple prep and seasoning. It's not just yummy; it's also good for you, keeping you full and satisfied. And guess what? The leftovers are just as awesome, making this casserole an easy and tasty choice for any day.
If you're on the hunt for a nutritious casserole that nails the right mix of carbs, protein, and veggies, you've got to give this spinach, feta, and rice casserole recipe a go. Here you'll discover the ingredients required, a simple step-by-step cooking guide, and tips to whip up the most flavorful spinach feta and rice casserole.
For additional Greek recipe options, consider trying out this Greek Chicken Lemon Rice soup.
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Ingredients
To prepare spinach feta rice casserole, you'll need the following ingredients:
- Frozen Spinach: Nutrient-packed green base for the casserole.
- Onion and Garlic: Adds savory and aromatic notes.
- Feta Cheese: Brings a creamy and tangy balance.
- Fresh Dill: Imparts a refreshing, herby flavor.
- Eggs: Acts as a binding agent for a rich texture.
- Lemon: Provides a bright, citrusy kick.
- Brown Rice: Offers wholesome, chewy carbs.
- Green Onion: Adds mild onion flavor and color.
- Parmesan Cheese: Gives a nutty, salty depth.
- Olive Oil: Use olive oil for sautéing the onion and garlic.
- Salt and Black Pepper: Season to taste for balance.
How to Make Spinach Feta and Rice Casserole:
- Preheat the oven to 425°F.
- In a bowl, beat eggs, lemon, sour cream, salt, and black pepper.
- Heat oil in a large skillet. Sauté onion and scallions for 3-4 minutes until softened over medium heat. Season with salt and black pepper.
- Add garlic and stir until fragrant. Incorporate spinach and stir for 2 minutes. Add brown rice and stir for an additional 1-2 minutes. Season with salt and black pepper. Turn off the heat.
- Stir in the parmesan, dill, and feta cheese.
- Stir the egg mixture into an oven-safe skillet.
- Spread the mixture evenly in the skillet.
- Sprinkle with additional grated parmesan cheese.
- Bake in the oven for 25 minutes or until the egg is fully set.
Tips
- Personalize with Rice: Experiment with different rice varieties like brown, wild, or basmati to tailor the dish to your liking.
- Season to Taste: Adjust the seasoning according to your preference. Add a pinch more salt or pepper if needed.
- Spice it Up: For an extra kick, sprinkle a dash of paprika or cayenne pepper into the mix, depending on your spice tolerance.
- Crunchy Delight: Introduce a delightful crunch by tossing in your favorite nuts, such as walnuts or pine nuts, for a textural contrast.
- Check for Doneness: Ensure the casserole is thoroughly baked by testing the center with a toothpick. If it comes out clean, the dish is ready.
- Fresh Lemon Zest: Enhance the citrusy notes by adding fresh lemon zest to the egg mixture for a burst of flavor.
- Cheese on Top: When sprinkling parmesan cheese on top, be generous for a golden, cheesy crust.
- Prep Ahead: Save time by preparing certain components ahead, such as chopping onions and garlic, making the assembly process smoother.
Storage
To store spinach feta rice casserole, follow these steps:
- Allow the casserole to cool: Let the spinach feta rice casserole cool to room temperature before storing it. This helps prevent condensation inside the storage container.
- Choose an airtight container: Transfer the casserole to an airtight container to maintain freshness and prevent odors from permeating the dish.
- Refrigerate or Freeze promptly: To maintain freshness and prevent odors from permeating the dish, refrigerate or freeze promptly. Place the sealed container in the refrigerator, and use within 3-4 days. Alternatively, for longer storage, transfer the casserole to the freezer as soon as it has cooled, where it can be kept for up to 3 months.
Reheating
- Thawing: When ready to use, thaw the frozen casserole in the refrigerator overnight.
- Reheating: Reheat the thawed casserole in the oven (350°F) or microwave until it reaches an internal temperature of 165°F (74°C) before serving.
Check Out More Casserole Recipes
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📖 Recipe
Spinach Feta Rice Casserole
248kcal
Ingredients
- 2 bags (1 pound each) frozen spinach (thawed and drained) from 2 bags
- 1½ cups cooked brown rice
- 4 eggs
- ⅔ cup sour cream
- zest from two lemons
- 3 tablespoons olive oil
- 1 cup diced yellow onion
- ½ cup chopped green onion
- 1½ tablespoons minced garlic
- ¾ cup grated parmesan cheese (divided)
- 1 cup crumbled feta cheese
- 1 cup freshly chopped dill leaves (lightly packed)
- 1½ teaspoons kosher salt (divided, add more to taste)
- black pepper (to taste)
Method
- Preheat the oven to 425°F.
- In a bowl, beat eggs, lemon zest, sour cream, 1 teaspoon of salt and a pinch of black pepper. Set it aside.
- Heat oil in skillet, sauté onion and scallions until softened, about 3-4 minutes. Season with a pinch of salt and black pepper.
- Add garlic, stir until fragrant. Stir in spinach for 2 minutes. Add brown rice, stir for 1-2 minutes. Season with the remaining salt and black pepper to taste. Turn off heat then stir in ½ cup of parmesan, dill, feta cheese, and egg mixture. Sprinkle the top with the remaining parmesan cheese.
- Bake in the oven for 25 minutes or until the egg is fully set.
Nutrition
Calories248kcalCarbohydrates14gProtein9gFat17gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat7gTrans Fat0.01gCholesterol115mgSodium803mgPotassium203mgFiber1gSugar2gVitamin A917IUVitamin C8mgCalcium208mgIron1mg
Notes
Refrigerate or Freeze promptly: To maintain freshness and prevent odors from permeating the dish, refrigerate or freeze promptly. Place the sealed container in the refrigerator, and use within 3-4 days. Alternatively, for longer storage, transfer the casserole to the freezer as soon as it has cooled, where it can be kept for up to 3 months.
Just a reminder: You only require lemon zest; there's no need for lemon juice.
pigcoon says
You literally say nothing about what to do with the 1 cup of fresh dill.
Rika says
Hi Pigcoon,
So sorry for the late reply, too many spam comments have been pushing real ones down! Thank you for catching that missing step about the dill. I really appreciate it. The dill leaves should be added along with the Parmesan cheese, feta, and egg mixture as mentioned in step #4.
Thanks again,
Rika