Spinach and Feta Casserole with Brown Rice and Parmesan

Ingredients

• 3 cups cooked brown rice
• 16 oz. frozen chopped spinach, thawed and drained
• 2 eggs
• 1/2 cup buttermilk or milk
• 1/2 cup finely sliced green onions
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. Worcestershire sauce
• 1 cup crumbled Feta cheese
• 1/2 cup + 1/4 cup coarsely grated Parmesan

Directions

1. Cook enough brown rice so you have 3 cups cooked brown rice, using the package instructions or a rice cooker. While you get everything else ready, leave the rice to cool a bit.
2. Heat the oven to 350F/180C. Set the thawed spinach in a colander, then press and squeeze it with your hands to remove as much liquid as possible.
3. In a small bowl, whisk the eggs, then stir in the buttermilk or milk, sliced green onions, dried thyme, salt, and Worcestershire sauce.
4. Once that mixture is blended, stir in the drained spinach. Add the crumbled Feta and 1/2 cup coarsely grated Parmesan, then add the brown rice.
5. Use a fork to combine everything, working through the rice until the spinach, cheeses, and egg mixture are evenly spread throughout.
6. Transfer the mixture to a 2.5 or 3 quart casserole dish coated with oil or non-stick spray. Cover the dish and bake for about 35 minutes, until the casserole is hot all the way through and the Feta is beginning to soften and melt.
7. Remove the cover, scatter the remaining 1/4 cup Parmesan cheese over the top, and return it to the oven for 10-15 minutes more. Serve hot. This freezes well, although there may not be much left to tuck away.