Easy Greek Casserole
- Yield 8 servings
Packed with veggies and spices, this Greek casserole offers all of the flavor with none of the fuss.
- 1 to 1 1/2 cup cooked brown rice or other whole grain (quinoa is good)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 tablespoon minced garlic
- 1 bag baby spinach
- 1 cup sliced mushrooms
- Herbs to taste (dill, oregano, basil)
- 2 eggs, beaten
- 1 pint grape tomatoes, sliced in half (or one can diced tomatoes)
- 1/2 cup crumbled feta cheese
- 1/2 block firm tofu, drained & pressed
- sliced black olives
- 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.