Ingredients
3 tablespoons extra-virgin olive oil
½ cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3 large cloves garlic, grated
3 cups cooked brown rice
¾ cup crumbled feta cheese
¼ cup chopped fresh dill
½ teaspoon ground pepper
¼ teaspoon salt
4 large eggs
¼ cup sour cream
1 tablespoon lemon zest
Directions
1
Preheat oven to 425°F.
2
Heat oil in a large ovenproof skillet (preferably cast-iron) over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for another minute. Remove from heat and let cool slightly. Add rice, feta, dill, pepper and salt to the pan; stir to combine.
3
Whisk eggs, sour cream and lemon zest in a medium bowl. Add to the rice mixture and stir well to combine. Smooth the top with a rubber spatula. Bake until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before serving.