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This tasty casserole has the flavors of the Greek dish spanakopita, but with less fat and less work. It can be served as a vegetarian entrée or as a side dish with a simple protein. Its Mediterranean flavors are a perfect match for grilled chicken or fish.
This recipe is a great way to use up leftover rice, but if you don’t have any on hand, use precooked packaged or quick-cooking rice to save time.
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8 TO 10 SERVINGS |
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2 eggs
2 (10-ounce) packages frozen chopped spinach, thawed, squeezed of excess liquid, and patted dry
3 scallions, thinly sliced
2 cups cooked brown rice or 1 (8.8-ounce) package precooked brown rice
½ cup crumbled feta cheese
½ cup grated Parmesan cheese
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1 ⅔ cups milk
Preheat the oven to 350 degrees. Coat a pie plate with nonstick cooking spray.
In a large bowl, beat the eggs. Add the spinach, scallions, rice, feta, and Parmesan cheese and stir well to combine. Sprinkle with salt and pepper.
In a saucepan over low heat, melt the butter. Add the flour and cook until fully incorporated, stirring constantly. Gradually add the milk and bring to a light simmer for 3 to 5 minutes, or until thickened, stirring constantly. Pour the milk mixture over the spinach and stir well to combine. Transfer to the pie plate.
Bake for 25 to 30 minutes or until golden. Let cool for 5 minutes before serving.
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PER SERVING |
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Calories |
200 |
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Fat |
9 g |
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Saturated fat |
4 g |
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Cholesterol |
75 mg |
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Sodium |
260 mg |
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Carbohydrate |
20 g |
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Dietary fiber |
3 g |
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Sugars |
4 g |
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Protein |
11 g |
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Calcium |
300 mg |
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Potassium |
310 mg |