Spinach, feta and brown rice casserole

Now that we are house sitting, I have full reign over the kitchen and am overjoyed. This also means I am going to try to write a few more food posts. Yum! If you have leftover rice, this is an excellent and easy recipe for it. The original recipe is here at Kalyn’s Kitchen, and I barely modified it. It makes a great side dish accompanied by a little protein. Louis and I ate it as lunch leftovers the next day with scrambled eggs and he love it.

Spinach, feta and brown rice casserole

3 cups cooked brown rice

16 oz. frozen chopped spinach, thawed and drained

2 eggs

1/2 cup milk

1/2 cup finely sliced red onion

1 tsp. dried thyme

1 cup crumbled Feta cheese (6 oz.)

1/2 cup + 1/4 cup grated Parmesan

Preheat oven to 350°F/180°C

Squeeze excess water from spinach.

In a large bowl, whisk together eggs and milk. Stir in onion and thyme. Stir in spinach. Stir in feta and ½ cup Parmesan. Stir in rice with a fork until well combined.

Put mixture into a baking dish (mine was a 9” round dish), and cover with foil. Bake about 35 minutes. Uncover and sprinkle with remaining Parmesan and let continue cooking, uncovered, for about 15 more minutes. Serve hot or warm.



  1. That looks absolutely fantastic – so pretty and utterly delicious!

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