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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 356.0
  • Total Fat: 16.7 g
  • Cholesterol: 37.8 mg
  • Sodium: 518.2 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 12.0 g

View full nutritional breakdown of spinach-feta casserole calories by ingredient
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spinach-feta casserole

Submitted by: SHILLENM

Introduction

A greek-style casserole from the Kripalu cookbook. A greek-style casserole from the Kripalu cookbook.
Number of Servings: 8

Ingredients

    Rice layer:
    1 tbl spoon olive oil
    1.5 cups slices onion
    1/2 tbps chopped garlic
    2.5 cups water
    1 cup basmati rice
    1/2 teaspoon salt
    1/8 teaspoon black pepper
    1/2 cup raisions
    1/3 cup slivered almonds
    1 teaspoon dried dill
    1 tbsp chopped fresh dill

    Spinach layer:
    1 tbsp oilve oil
    1.5 cups sliced onions
    1/2 tbsp chopped garlic
    24 ounces frozen spinach, thawed
    1 2/3 cups diced fresh tomatoes
    1/5 tbsp fresh lemon juice
    1/2 teaspoon salt
    1/8 teaspoon black pepper
    2/3 lb feta cheese, crumbled
    1 medium tomato, sliced

Directions

Preheat the oven to 350.

large skillet #1: heat oil, saute onions and garlic until translucent. Add water, rice, salt, black pepper, raisins almonds, dried dill. Cover and cook on medium heat for 15-20 minutes or until rice is soft and water is absorbed. Add fresh dill and set aside.

large skillet #2: head the oil and saute the onions and garlic until translucent. Stir in the spinach, diced tomatoes, lemon juice, salt, black pepper. Mix thoroughly. Head the mixture until warm. Turn off the heat and add the cheese.

In a 9x12 baking pan, spread the rice mixture on the bottom and layer the spinach mixture on top. Garnish with the sliced tomato and warm in the oven for 10 minutes. Serve immediately.

Keeps very well in the fridge (better the second day), and freezes well. I make it and freeze it in individual portions.

8 servings at ~350 calories.

Number of Servings: 8

Recipe submitted by SparkPeople user SHILLENM.






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