Spinach, Feta & Rice Casserole

• servings: 6 servings
• total time: 45 minutes

Ingredients

3 tablespoons extra-virgin olive oil

½ cup chopped onion

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

3 large cloves garlic, grated

3 cups cooked brown rice

¾ cup crumbled feta cheese

¼ cup chopped fresh dill

½ teaspoon ground pepper

¼ teaspoon salt

4 large eggs

¼ cup sour cream

1 tablespoon lemon zest

Directions

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.

Nutrition

• Calories: 332 kcal
• Total Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 152 mg
• Sodium: 370 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 12 g