To Try: Greek Spinach and Feta Casserole

From “The Best Casserole Cookbook Ever” by Beatrice Ojakangas

Serves 6

2 Tablespoons olive oil
3 cups sliced onions
4 large cloves garlic, minced
2 1/2 cups water
1 cup white or brown basmati rice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dark or golden raisins
1/2 cup slivered almonds
1 Tablespoon dried dill
2 pckgs (10 oz each) chopped frozen spinach, thawed
1 can (14.5 oz) diced tomatoes in juice
1 1/2 tablespoons fresh lemon juice
2 cups crumbled feta cheese
1 medium tomato, sliced, for garnish

Preheat oven to 350 degrees F.  Spray 9×13″ casserole. In a large nonstick skillet, heat oil over medium heat.  Add onions and garlic and saute 3-5 minutes or until onions are translucent.  Transfer to a bowl and set aside.  In a medium saucepan, heat the water to boiling and add the rice, 1/2 teaspoon of the salt, 1/4 teaspoons of the pepper, the raisins, almonds and dried dill (I think it would be better add the almonds later so they stay crunchy?).  Lower the heat, cover and simmer for 15-20 minutes, or until the rice has absorbed the water.  Stir in half of the onion and garlic mixture and set aside.

In the skillet, over high heat, combined the spinach, diced tomatoes with juice, lemon juice, and the remaining 1/2 teaspoons salt and 1/8 teaspoon pepper.  Stir for 3-5 minutes, until heated thoroughly. Remove from the heat and add the cheese.  Stir the remaining half of the onion and garlic mixture into the spinach mixture.

Spread the rice, onion and garlic mixture in the bottom of the casserole in an even layer.  Top with the spinach mixture and arrange the fresh tomatoes over the top. Bake for 15 minutes or until the casserole is bubbly and heated through.


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One CommentLeave a comment

  1. I love Greek spinach and feta anything! Going to try this recipe for sure 🙂

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