Description
This creamy spinach, feta, and rice casserole is a vibrant and comforting dish scented with fresh lemon and dill. Enhanced with the sweetness of sun-dried tomatoes and the tanginess of feta cheese, it’s a wholesome oven-baked meal perfect for family dinners or meal prep.
Ingredients
Vegetables and Herbs
- 1 cup thinly sliced scallions
- 1/4 cup drained, chopped sun-dried tomatoes in oil
- 1 tablespoon finely chopped fresh garlic
- 1 teaspoon dried oregano
- 1 (16 ounce) package frozen chopped spinach
- 1 1/2 teaspoons grated lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1/2 cup chopped fresh dill
Rice and Broth
- 3 cups vegetable broth
- 1 1/2 cups uncooked long-grain white rice
Cheese and Seasonings
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 6 ounces feta cheese, crumbled (about 1 1/2 cups), divided
Instructions
- Prepare Oven and Ingredients: Preheat your oven to 425 degrees F (190 degrees C) and gather all ingredients to have them ready.
- Sauté Aromatics and Vegetables: Heat oil in a large ovenproof skillet over medium-high heat. Add scallions, sun-dried tomatoes, garlic, and oregano, cooking and stirring often until the scallions soften, about 2 minutes. Then, add the frozen chopped spinach and continue cooking, stirring occasionally, until it’s thawed and warmed through, approximately 5 to 6 minutes.
- Add Broth, Rice, and Seasonings: Stir in the vegetable broth, uncooked rice, lemon zest, lemon juice, kosher salt, black pepper, and 1 cup of the crumbled feta cheese. Bring the mixture to a simmer over high heat, stirring occasionally to prevent sticking.
- Incorporate Dill and Top with Cheese: Once simmering, stir in the chopped fresh dill into the skillet and evenly distribute the remaining 1/2 cup of feta cheese on top.
- Bake the Casserole: Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the rice is tender and the feta cheese on top begins to brown slightly.
Notes
- Use an ovenproof skillet or transfer to a baking dish before placing in the oven if your skillet isn’t oven-safe.
- For extra richness, you can drizzle a little olive oil on top before baking.
- This casserole pairs beautifully with a light green salad or roasted vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
- To make it vegan, substitute the feta cheese with a plant-based cheese alternative and use vegetable broth accordingly.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Casserole
- Method: Baking
- Cuisine: Mediterranean
