We’ve recently discovered the tasty goodness that is feta cheese. We bought our first container of feta last week to go in our Mediterranean wraps for a fancy work lunches. We’ve since been on the prowl for new recipes to use up the rest of the feta.
Pinterest to the rescue! Found this recipe the other night for Spinach and Feta Casserole with Brown Rice and Parmesan, pinned it, and made it the next night. It was such a big hit that there were barely enough leftovers to take to work the next day. It disappeared so fast that I couldn’t even take a fancy schmancy picture of it for the blog.
Ingredients:
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3 Cups Brown Rice (cooked)
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16 oz. Frozen Chopped Spinach (thawed and drained)
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2 Eggs
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1/2 Cup Milk
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1 tsp. Dried Thyme
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1/2 tsp. Salt
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1/2 tsp. Worcestershire Sauce
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1 Cup Crumbled Feta Cheese
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1/2 Cup + 1/4 Cup Coarsely Grated Parmesan
Directions:
- Make 3 cups of cooked brown rice.
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Preheat oven to 350F.
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Put thawed spinach into a colander and squeeze out excess water.
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In a small bowl, beat the eggs and then mix in the milk, dried thyme, salt, and Worcestershire sauce.
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When ingredients are combined, mix in the drained spinach.
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Then mix in the crumbled Feta and 1/2 cup coarsely grated Parmesan, followed by the brown rice.
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Use a fork to mix until the ingredients are well-mixed.
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Put the mixture into a 2.5 or 3 quart casserole dish that you’ve sprayed with non-stick spray. Cover the dish and bake about 35 minutes, or until the rice mixture is heated through and Feta is starting to melt.
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Uncover and sprinkle with the remaining 1/4 cup Parmesan cheese, then bake 10-15 minutes more.
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Serve hot.
