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Greek Spinach Rice(Spanokorizo) Casserole

This Spanokorizo casserole is the prefect week night dinner which also happens to be tasty, healthy and quick to make.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, lunch
Cuisine Greek
Servings 4 servings
Calories 355 kcal

Equipment

  • 1 Cast Iron Skillet preferably 10" or 12" wide

Ingredients
  

  • 3 cups Cooked Rice 400 g
  • 1 Onion medium, peeled and finely chopped
  • 4 cloves Garlic peeled and finely chopped
  • 1 cup Yellow Mung Flour 130 g, sifted
  • 2 ½ cup Vegetable Broth/water 600 ml
  • 2 tablespoon Olive Oil
  • 2 tablespoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • ¼ cup Crumbled Feta 30 g
  • 4 sprigs Fresh Dill stem removed and roughly chopped
  • 4 sprigs Fresh Oregano stem removed and roughly chopped
  • 4 tablespoon Chives finely chopped
  • Salt & Pepper to taste

Instructions
 

  • Preheat oven to 350 deg F. Heat a large pan which is also oven safe at medium low. Add the oil and after a minute, add the onions. Saute for a couple of minutes and add the chopped garlic. Let it cook for a couple of more minutes.
  • Reserve some of the chopped herbs for topping and add the remaining herbs to the cooked onion, garlic mixture. Mix and cook for another couple of minutes. Now add the chopped spinach. Cook until the spinach starts wilting and release s water.
  • Now add the rice and mix well. Make a slurry of the mung dal flour and broth/water. Add this mixture to the rice. Also add lemon juice, zest and season well. Mix well.
  • Top with remaining fresh herbs and crumbled feta and place in the oven for 20-23 minutes until cooked and the casserole is set. Let it cool for 10-15 minutes before serving.
Keyword casserole, greek, one pan dinner, quick dinner, spinach, vegetarian