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.

Carolyn Casner
Source:, July 2020


Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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; protein 11.8g 24% DV; carbohydrates 31.3g 10% DV; exchange other carbs 2; dietary fiber 3.4g 14% DV; sugars 2.3g; fat 16.7g 26% DV; saturated fat 5.9g 29% DV; cholesterol 145.4mg 49% DV; vitamin a iu 5866IU 117% DV; vitamin c 5.7mg 10% DV; folate 103.1mcg 26% DV; calcium 192mg 19% DV; iron 2.3mg 13% DV; magnesium 85.6mg 31% DV; potassium 350.4mg 10% DV; sodium 358.9mg 14% DV.