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.

Ingredients

• 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

Directions

Step 1

Preheat oven to 425°F.

Step 2

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.

Step 3

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.