This one-pan recipe is the casserole version of spanakopita! It's hearty enough to enjoy as a vegetarian lunch or dinner, yet versatile enough to serve alongside just about any protein. To make it extra creamy, top each serving with a dollop of sour cream. Source: EatingWell.com, July 2020

Carolyn Casner
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Heat oil in a large ovenproof skillet (preferably cast-iron) over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for another minute. Remove from heat and let cool slightly. Add rice, feta, dill, pepper and salt to the pan; stir to combine.

  • Whisk eggs and sour cream in a medium bowl. Add to the rice mixture and stir well to combine. Smooth the top with a rubber spatula. Bake until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

319 calories; 16.7 g total fat; 5.9 g saturated fat; 145 mg cholesterol; 359 mg sodium. 350 mg potassium; 31.3 g carbohydrates; 3.4 g fiber; 2 g sugar; 11.8 g protein; 5866 IU vitamin a iu; 6 mg vitamin c; 103 mcg folate; 192 mg calcium; 2 mg iron; 86 mg magnesium;