Feta, Spinach and Rice Casserole

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A serving of a rice and greens dish is on a blue-patterned plate, featuring chopped leafy greens, rice, red peppers, and crumbled cheese. A spoon is resting on the plate, and a black pot is partially visible in the background.

Feta, Spinach and Rice Casserole

Prep Time 10

Cook Time 30

Author Brooke Burks

Ingredients

1/4 cup green onion diced
2 tablespoons olive oil
1/4 cup sun dried tomatoes drained if packed in oil
1 tablespoon garlic fresh minced
1 teaspoon oregano dried
16 ounces frozen spinach thawed and drained
3 cups vegetable broth
1.5 cups jasmine rice uncooked
1 teaspoon lemon zest
2 tablespoon lemon juice
1 teaspoon salt
3/4 teaspoon black pepper
1.5 cups feta cheese crumbled, divided

Instructions

Preheat the oven to 400°. Heat olive oil in a large oven safe skillet. Saute green onions, sun dried tomatoes, garlic and oregano. Just until softened.
1/4 cup green onion, 2 tablespoons olive oil, 1/4 cup sun dried tomatoes, 1 tablespoon garlic, 1 teaspoon oregano
Add thawed spinach and cook just until softened, about 5 minutes. Stir in broth, rice, lemon zest, lemon juice, salt, pepper and about half of the crumbled feta cheese. Mix well and simmer for 3 to 5 minutes.
16 ounces frozen spinach, 3 cups vegetable broth, 1.5 cups jasmine rice, 1 teaspoon lemon zest, 2 tablespoon lemon juice, 1 teaspoon salt, 3/4 teaspoon black pepper, 1.5 cups feta cheese
Remove from heat and top with the other half of the crumbled feta cheese. Bake at 400° for about 20 minutes until top is browned and rice is bubbly.
1.5 cups feta cheese

Nutrition(All values are estimates only)

Be sure to test rice at the 20 minute mark to make sure it has cooked thoroughly.

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