Serve as a vegetarian lunch or dinner, or as a side dish.
Σπανάκι, φέτα και κατσαρόλα ρυζιού (Greek)
/spanáki, féta kai katsaróla ryzioú/
Serves 6
Preheat the oven to 425F (220C)
3 Tbs. (45 ml) olive oil
1/2 cup (65 g) chopped organic onion
1 10-ounce (285 g) package of frozen organic chopped spinach, thawed and squeezed dry
3 organic grated cloves of garlic
3 cups (390 g) cooked organic brown rice
3/4 cup (95 g) crumbled feta or dairy-free cheese
1/4 cup (15 g) chopped dill or 2 Tbs. (7,5 g) dry dill
1/2 tsp. (2,5 g) ground black pepper
4 organic eggs
1/4 cup (60 ml) organic: sour cream or (dairy-free) yogurt
1 Tbs. (15 g) organic lemon zest
1. Heat the oil in a large frying pan or cast-iron skillet over medium heat.
2. Sauté the onions until they are turning brown, about 4 minutes.
3. Add the spinach and garlic. Cook, stir, for a minute.
4. Remove from the heat and let it cool slightly.
5. Add the rice, feta/cheese, dill, and black pepper. Stir.
6. In a bowl, whisk the eggs and sour cream/yogurt.
7. Add it to the rice mixture. Stir.
(a) If you transfer the mixture from a frying pan, place in a baking pan.
8. Smooth the top.
9. Bake until lightly browned in spots, about 25 minutes.
10. Let it cool for 5 minutes before serving.
