Ingredients:

  • 3 cups cooked long-grain white rice
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 bunch scallions, sliced
  • 3 cloves garlic, minced
  • 1 lb fresh baby spinach, roughly chopped
  • 1/2 cup fresh dill, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 3 large eggs, lightly beaten
  • 1 cup plain Greek yogurt
  • 1.5 cups feta cheese, crumbled
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat and Sauté: Set your oven to 190°C (375°F). In your large skillet, heat the olive oil over medium heat. Add the diced yellow onion and cook until translucent, about 5 minutes. Note: Don't rush this; sweat the onions slowly to release their natural sweetness.
  2. Aromatic Infusion: Stir in the sliced scallions and minced garlic. Cook for another 2 minutes until you smell the garlic but it hasn't started to brown.
  3. Wilt the Greens: Add your chopped spinach to the skillet in three batches. Toss with tongs until the leaves are just wilted and bright green. If using frozen spinach, squeeze every drop of water out before adding it here.
  4. Whisk the Binder: In your large mixing bowl, vigorously whisk the 3 eggs with the Greek yogurt, 1.5 cups of feta, parmesan, salt, pepper, and that essential pinch of nutmeg.
  5. Herb Integration: Toss the fresh dill and parsley into the yogurt mixture. Whisking them into the liquid first ensures they are evenly distributed throughout the rice.
  6. The Big Fold: Gently fold the 3 cups of cooked rice and the sautéed spinach mixture into the bowl. Use a spatula to turn the mixture until every grain of rice is coated in the creamy binder.
  7. Transfer and Smooth: Pour the mixture into your 9x13 inch casserole dish. Use the back of a spoon to level the top, but don't pack it down too tightly.
  8. The Final Bake: Place the dish in the center of the oven. Bake for 30 to 35 minutes until the edges are bubbling and the top is golden and crackling. During the last 5 minutes of baking, the aroma in your kitchen should be incredible. That's the smell of the feta caramelizing and the dill infusing into the rice. When you take it out, you'll see a beautiful golden crust that hides a velvety, rich interior. Angel Chicken Rice Casserole for 6 Servings — Master the Angel Chicken Rice Casserole with our heritage-rich recipe. Includ...Chicken Broccoli Rice Casserole for 8 Servings — Master the Easy Creamy and Family Friendly Chicken Broccoli Rice Casserole wi...Rich Creamy Garlic Shrimp with Rice for 4 Servings — Discover the Rich and Buttery Creamy Garlic Shrimp with Rice Full of Flavor r... $img_2$