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.