Spinach is delicious and packed with nutrients such as:
Vitamin K: for heart health, bone strength and a strong immune system
Vitamin A: is an antioxidant for eye, heart, and skin health
Manganese: regulates blood sugar, needed to make SOD, the most important antioxidant made by the body
Folate/vitamin B9: protects against lung, colon, and cervical cancer
This dish is a favorite for those with hectic schedules. Even my children, who hate cooked spinach, enjoy its taste when it is baked.
Ingredients
- 3 cups (1 L) cooked brown rice
- 1½ cups raw organic brown rice cooked in 3 cups of water
- 1 cup (250 mL) finely chopped onion
- 6 large garlic cloves, minced
- 5 free range eggs, beaten
- 1 cup organic cream or milk substitute
- 1½ cups (375 mL) crumbled feta cheese, not too small
- ½ cup (125 mL) pitted kalamata olives (optional)
- 1 tbsp (15 mL) organic and wheat-free tamari or low-salt soy sauce
- 1 tsp (5 mL) crushed fennel seeds
- 1 lbs (454 g) raw organic spinach, or 1 large bag (washed and dried well)
- 1½ cups (375 mL) grated cheddar cheese (enough to cover the top of the casserole)
Instructions
- Preheat oven to 375°F (190°C).
- Combine egg, tamari, cream, fennel seeds, and minced garlic together
- In a very large bowl, alternate folding in rice, then egg mixture, spinach and feta until loosely mixed. (Do not bruise spinach by over mixing)
- Spread mixture into a buttered casserole dish 9 in × 12 in (22 cm × 30 cm) and sprinkle the top with the grated cheese.
- Bake for one hour until bubbling hot and the cheese is melted.
- Serve with Greek salad, organic roasted chicken, pita, and hummus dip for a Greek treat.
Makes 6 large servings.