Go Back
Mediterranean Spinach and Feta Casserole
Print Pin

Mediterranean Spinach and Feta Casserole

This dish is a healthy, crowd-pleasing casserole, perfect for easy weeknight dinner or meal prep.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

  • 1.5 cups uncooked basmati rice
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 1/2 medium red onion diced
  • 4 cloves garlic minced
  • 1 cup cauliflower chopped into florets
  • 1 cup zucchini chopped
  • 1/2 cup artichoke hearts chopped
  • 1 15-oz can chickpeas drained and rinsed
  • 4 cups spinach roughly chopped (packed)
  • 1 cup parsley chopped
  • 1 cup feta crumbled
  • 4 large eggs
  • 1/2 cup Greek yogurt
  • 1 tbsp Italian seasoning
  • salt
  • pepper

Instructions

  • Preheat the oven to 425° F and line a 9×13-inch baking dish with parchment paper.
  • Rinse and strain the rise, then cook in vegetable broth according to the package instructions.
  • Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened.
  • Add the garlic and cook for another 1-2 minutes, stirring occasionally, until fragrant.
  • Stir in the cauliflower, zucchini, artichoke hearts, chickpeas, and spinach. Cook for 3-4 minutes, stirring occasionally, until the spinach begins to wilt and the vegetables are slightly softened.
  • Remove the skillet from the heat and stir in the cooked rice, parsley, and feta until evenly combined.
  • In a separate bowl, whisk together the eggs and Greek yogurt. Pour the mixture into the skillet and stir until everything is well combined. Season with salt, pepper, and Italian seasoning.
  • Transfer the mixture to the prepared baking dish and spread it evenly. Cover with foil and bake for 20 minutes.
  • Remove the foil and continue baking for 7-10 minutes, until the top is set and lightly golden. Let rest for about 10 minutes before slicing and serving.