You are here: Home » Recipes » Easy Greek Casserole Easy Greek Casserole Recipe by Our Cookbook Collection Yield 8 servings Packed with veggies and spices, this Greek casserole offers all of the flavor with none of the fuss. PrintEmail Ingredients 1 to 1 1/2 cup cooked brown rice or other whole grain (quinoa is good)1 tablespoon olive oil1 small onion, finely chopped1 tablespoon minced garlic1 bag baby spinach1 cup sliced mushrooms Herbs to taste (dill, oregano, basil)2 eggs, beaten1 pint grape tomatoes, sliced in half (or one can diced tomatoes)1/2 cup crumbled feta cheese1/2 block firm tofu, drained & pressed sliced black olives Instructions Cook brown rice or other grain as directed. Preheat oven to 375F. Wash the spinach and squeeze dry. Heat olive oil in skillet and add onion and garlic. When the onion turns translucent and soft, add the spinach and whatever herbs you like and cook for 1-2 minutes, just until spinach is wilted. Spray an 8-inch square pan with nonstick spray and spread the rice (or other grain) evenly across the bottom. Top rice with spinach mixture. Top with sliced mushrooms. Pour beaten eggs over top. Add tomatoes and sliced olives layer, cover in foil, and bake for about 20 minutes. Meanwhile, mix the tofu and feta together using a fork until crumbly. Remove the casserole from the oven and add the feta cheese and tofu topping. Return to oven and bake uncovered until topping browns– about 15 minutes. Tina Haupert is the author of Carrots ‘N’ Cake: Healthy Living One Carrot and Cupcake at a Time and full-time blogger of Carrots ‘N’ Cake where she shares her love of food, staying fit, and living a healthy life. Tina loves to stay active by running or doing CrossFit on a regular basis. She lives in Weymouth, Massachusetts with her husband, Mal, and her pug, Murphy.