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Spinach, Feta, and Rice Casserole

Servings: 6

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.