Spinach, Feta & Rice Casserole (Carolyn Casner, EatingWell 7/2020)

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1/2 cup chopped onion
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 3 large cloves garlic, grated
• 3 cups cooked brown rice
• 3/4 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup sour cream
• 1 tablespoon lemon zest

Preheat oven to 425° F.

Heat oil in a large oven proof skillet (preferably cast-iron) over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for another minute. Remove from heat and let cool slightly. Add rice, feta, dill, pepper and salt to the pan; stir to combine.

Whisk eggs, sour cream and lemon zest in a medium bowl. Add to the rice mixture and stir well to combine. Smooth the top with a rubber spatula. Bake until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before serving.