And they never believe just how simple it is to make.
Reviewed by Dietitian Jessica Ball, M.S., RD
Key Points
- Spinach, Feta & Rice Casserole is a high-protein dinner packed with veggies and fiber.
- Adding rotisserie chicken boosts protein to 20 grams per serving, making it a filling option.
- The dish is adaptable, making it easy to substitute ingredients or add more veggies.
I’ve been guilty of over-purchasing at the grocery store from time to time, but my worst habit is a penchant for buying aluminum foil pans. There’s nothing I love more than loading up foil pans of grilled chicken and veggies for a relative who can’t cook, bake-from-frozen biscuits for a new mom or a cozy casserole for friends who need a boost. The latest recipe to become a staple in my porch drop-off repertoire is one that keeps getting rave reviews: Spinach, Feta & Rice Casserole.
If you’re a fan of spanakopita *and* easy weeknight recipes, this one will be perfect for you. The last time I dropped this dinner off for friends, I got pretty immediate feedback via text: “OK we NEED the recipe for this stuff.” Honestly, it’s so good that I’ve been known to double the recipe and keep a pan for myself.
It should only take a bite or two for you to understand where I’m coming from. This casserole is savory, cheesy and comforting, and the spinach and lemon add just enough brightness to keep the dish from feeling too heavy. I recommend serving it with lemon wedges to squeeze over top for an even fresher flavor. Recently, I’ve even started adding shredded rotisserie chicken to the mixture to stretch the recipe and add more protein. (You’ll just want to add a touch more sour cream to accommodate the extra ingredient.)
To make this one at home, start by heating an oven-safe skillet, pot or braiser over medium heat and sauteing chopped onion in a little olive oil. When it begins to brown, add in a package of thawed frozen spinach and some grated garlic. Stir and cook until the spinach is heated all the way through, then pull your pot or pan off the heat. Add in cooked brown rice—microwaveable pouches can make this especially easy—feta, fresh dill, salt and pepper, then stir it all up.
The liquid ingredients are the finishing touch, so whisk up four eggs, some sour cream and lemon zest in a medium bowl, then add it to your pot and stir. Put it in the oven at 425° F for about 20 minutes, and you’ll be all set.
With some chicken breast added to the recipe—let’s say about six ounces—this casserole offers 20 grams of protein per serving, making it a high-protein option that also helps you get in plenty of veggies and gut-friendly fiber. The spinach comes with additional perks beyond fiber, helping you get some iron, folate and vitamin K into your day.
The very best news of all is that this dish is so adaptable—if you’re low on sour cream, you can use a little bit of cream cheese, yogurt or ricotta for creaminess. If you’re short on onion, add a little bit of a veggie you do have on hand, like celery, shallot or green onion.
Personally, I’ve occasionally replaced the chopped onion in this recipe with the prepped mirepoix I keep in my freezer, and I’ve often used fresh spinach instead of frozen. In fact, if you’re having a hard time finishing the spinach you bought for salads, adding some to a cozy recipe like this one is a great way to polish off your container.
If you need more recipes to add to your meal train or potluck rotation, I keep these staples in my stash of go-tos. (They’re also great for keeping to yourself.) Be sure to add these to your to-do list—or save them to your MyRecipes account for easy access.