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.
- 3 tablespoons extra-virgin olive oil
- ½ cup chopped onion
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 3 large cloves garlic, grated
- 3 cups cooked brown rice
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh dill
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 4 large eggs
- ¼ cup sour cream
- 1 tablespoon lemon zest
Preheat oven to 425°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, sour cream and lemon zest 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.