Lemony Spinach Feta Rice Casserole Recipe

Introduction

This Lemony Spinach Feta Rice Casserole is a bright and comforting dish perfect for weeknight dinners or a flavorful side. Combining tender spinach, creamy feta, and zesty lemon, it’s both wholesome and satisfying.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 tsp salt, divided
• 6 cups baby spinach, packed
• 3 cups cooked rice (long-grain brown or white)
• 1 (19 oz) can chickpeas, drained and rinsed
• 1 tsp lemon zest
• Juice of 1 medium lemon
• 1 tsp dried dill
• 1/2 cup feta cheese, crumbled
• 1/4 cup parmesan cheese, grated

Instructions

1. Step 1: Preheat the oven to 400°F. Heat the olive oil in an oven-safe frying pan or skillet over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until the onions are translucent and the garlic is fragrant. Season with 1/4 tsp salt.
2. Step 2: Add the spinach to the pan and cook for another 2-3 minutes until it wilts down. Stir in the remaining 1/4 tsp salt.
3. Step 3: Reduce the heat to low. Stir in the chickpeas, cooked rice, lemon zest, lemon juice, and dried dill. Taste the mixture and adjust the seasoning or salt as needed.
4. Step 4: Using the back of your spatula or spoon, spread the mixture evenly in the pan and gently press it down.
5. Step 5: Sprinkle the grated parmesan and crumbled feta evenly over the top. Transfer the pan to the preheated oven and bake for 10-15 minutes until the cheese begins to brown lightly.
6. Step 6: Remove from the oven and serve warm as a main dish or side.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes when sautéing the onions and garlic.
• Swap dried dill for fresh dill or chopped parsley for a brighter herb flavor.
• Use quinoa or cauliflower rice as a gluten-free alternative.
• Top with additional feta sprinkled after baking for a creamy texture contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the frozen spinach thoroughly to avoid excess moisture in the casserole.

Is this dish suitable for vegans?

This recipe contains feta and parmesan cheese, which are not vegan. You can substitute with vegan cheese alternatives or omit the cheese altogether to make it vegan-friendly.

Lemony Spinach Feta Rice Casserole Recipe

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★★★★★

4.5 from 62 reviews

A vibrant and wholesome Lemony Spinach Feta Rice Casserole featuring sautéed spinach, garlic, chickpeas, and tangy feta cheese baked to perfection with a hint of fresh lemon and dill. This comforting vegetarian casserole is perfect as a flavorful side dish or a satisfying main course.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups baby spinach, packed
• 1 tsp dried dill
• 1 tsp lemon zest
• 1 medium lemon, juice of

Grains and Legumes

• 3 cups cooked rice (long-grain brown or white rice)
• 1 19 oz. can chickpeas, drained and rinsed

Dairy and Oils

• 2 tbsp olive oil
• 1/2 cup feta cheese, crumbled
• 1/4 cup parmesan cheese, grated

Seasonings

• 1/2 tsp salt, divided

Instructions

1. Preheat and Sauté Aromatics: Preheat your oven to 400°F (204°C). In an oven-safe frying pan or skillet over medium heat, warm the olive oil. Add diced onion and minced garlic, cooking for 2-3 minutes until the onions are translucent and the garlic is fragrant. Season with 1/4 teaspoon salt.
2. Cook Spinach: Add the packed baby spinach to the pan and cook, stirring occasionally, for about 2-3 minutes until the spinach wilts down. Stir in the remaining 1/4 teaspoon salt to season evenly.
3. Combine Ingredients: Reduce heat to low. Stir in the drained chickpeas, cooked rice, lemon zest, lemon juice, and dried dill. Taste the mixture and adjust salt or other seasonings as desired to balance flavors.
4. Prepare for Baking: Using the back of your spatula or spoon, spread the rice mixture evenly in the pan and gently press it down to create a compact layer.
5. Add Cheese Topping: Sprinkle the grated parmesan cheese and crumbled feta cheese evenly over the top of the rice mixture.
6. Bake: Transfer the oven-safe pan to the preheated oven. Bake at 400°F (204°C) for 10-15 minutes until the cheese starts to brown slightly and the casserole is heated through.
7. Serve: Remove from oven and serve warm as a delicious side dish or a hearty vegetarian main course.

Notes

• You can use either brown or white long-grain rice based on preference or dietary needs.
• For a vegan option, substitute feta and parmesan with plant-based cheese alternatives.
• If you don’t have an oven-safe skillet, transfer the sautéed mixture to a baking dish before adding cheese and baking.
• Adjust lemon juice and zest quantities to achieve your preferred level of citrus brightness.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Spinach casserole, feta rice bake, lemon rice, chickpea casserole, vegetarian casserole, Mediterranean side dish