When I first started at NuVal, Melissa of A Better Bag of Groceries gave me a copy of Miss Conduct’s Easy Greek Casserole recipe, which sounded delicious and easy to make, but the recipe has since been hanging on my fridge. Tonight, however, I discovered that I had all of the ingredients called for, so I finally whipped up this recipe.
1-1.5 cups cooked brown rice or other whole grain (quinoa is good)
1 T olive oil
1 small onion
1 bulb garlic, chopped, or one tablespoon minced garlic from a jar
1 bag baby spinach
1 pint grape tomatoes, sliced in half, or one can diced tomatoes
Heat olive oil in skillet and add onion and garlic.
Wash the spinach and squeeze dry.
When the onion has become limp and tractable, add the spinach and whatever herbs you like. (Miss Conduct used dill, oregano, basil, and black pepper, but advises against adding salt since it’s already in the feta.) I also added 2 beaten eggs.
While that cooks, spray an 8X8 pan with non-stick spray and spread the rice (or other grain) evenly across the bottom.
When the spinach mixture is jsut barely cooked, put that on top.
Finally, put the tomatoes and sliced olives on top of that, cover in foil, and bake for about 20 minutes.
Meanwhile, mix the tofu and feta together using a fork until it’s all 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 more minutes.
What an AWESOME recipe– flavorful, filling, and delicious! Even Mal loved it!
(If you’re curious how this recipe scores on the NuVal scale, be sure to visit Trading Up Downtown tomorrow. )