Spinach, Feta, and Rice Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 cup thinly sliced scallions

1/4 cup drained, chopped sun-dried tomatoes in oil

1 finely chopped garlic

1 teaspoon dried oregano

1 (16 ounce) package frozen chopped spinach

3 cups vegetable broth

1 1/2 cups uncooked long-grain white rice

1 1/2 teaspoon grated lemon zest plus 2 tablespoon fresh juice (from 1 lemon)

1 teaspoon kosher salt

3/4 teaspoon black pepper

6 ounces feta cheese, crumbled (about 1 1/2 cups), divided

1/2 cup chopped fresh dill

Directions

Gather all ingredients. Preheat the oven to 425 degrees F (190 degrees C).

Heat oil in a large ovenproof skillet over medium-high heat. Add scallions, sun-dried tomatoes, garlic, and oregano; cook, stirring often, until scallions soften, about 2 minutes. Add spinach, and cook, stirring occasionally, until thawed, 5 to 6 minutes.

Stir in broth, rice, lemon zest and juice, salt, pepper, and 1 cup of the feta. Bring to a simmer over high heat, stirring occasionally. Stir in dill, and top evenly with remaining 1/2 cup feta.

Bake in the preheated oven until rice is tender and feta begins to brown, about 20 minutes. Recipe developed by Amanda Stanfield

Nutrition

• Calories: 194 kcal
• Total Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 33 mg
• Sodium: 957 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 10 g