Spinach, Feta, and Rice Casserole

The most flavorful, savory, hearty, creamy, nourishing, and comforting rice dish to add to your permanent “favorites” collection and make TODAY.

It’s seriously so good!

Bursting with fresh flavors thanks to the garlic and all the fresh herbs – no boring brown rice here!

Make this Spinach, Feta, and Rice Casserole to serve alongside your dinner tonight, or make this for meal prep throughout the week as it heats up extremely well.

Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Feta is Greece’s most famous cheese (and my favorite!)

Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich.

Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

I hope you make a big batch this week to serve with dinner or to have on hand for future lunches and meal prep as I did!

My rice casserole stayed good in the fridge for a full 4 days before it was gone!

I purchase brown rice and quinoa in bulk (especially when they are on sale!)

This makes for super affordable meals and can REALLY help to stretch the family budget.

6 servings

Ingredients:

• 1 Tbsp olive oil or avocado oil
• 2 Tbsps grass-fed butter or ghee
• 1 large onion, diced
• 12 ozs frozen chopped spinach, thawed and squeezed well
• 4 fresh garlic cloves, minced
• 3 cups cooked brown rice
• 1 cup crumbled feta cheese
• 1 bunch fresh dill, minced
• 1/2 bunch fresh parsley, minced
• sea salt and ground black pepper, to taste
• 4 large eggs
• ¼ cup plain Greek yogurt
• fresh lemon wedges

Instructions:

Preheat your oven to 400 degrees f.

Squeeze the frozen, thawed spinach very well to remove most of the moisture and allow the moisture to drain off your spinach.

Set spinach in a colander until needed.

Heat oil and melt the butter in a large ovenproof skillet. Sauté the onion for about 4 minutes.

Add in the spinach and garlic and continue to sauté for 1-2 minutes.

Stir in the cooked rice, feta, dill, parsley, sea salt, and pepper and remove from heat.

In a medium bowl, whisk the eggs together with the yogurt. Add in a tiny pinch of sea salt and pepper.

Add the beaten egg mixture to the rice in the skillet, and stir well to combine everything.

Transfer to your preheated oven and bake for around 15 minutes, or until the eggs are set and the dish is golden.

Garnish with additional fresh herbs if desired then serve with lemon wedges and an extra dollop of yogurt.
Enjoy!
Rachel

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