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Greek Beef Spinach Lemon Rice Casserole
Andre Lewis

Greek Beef Spinach Lemon Rice Casserole

Lemon, oregano and feta give ground beef and rice a brighter direction than brown gravy. Cooked spinach is squeezed hard before assembly, while the zest goes into the rice and juice into the broth. Feta stays in distinct salty pockets instead of melting into a heavy top.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound 90% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 package frozen chopped spinach 10 ounces, thawed and squeezed dry
  • 1 1/2 cups long-grain white rice rinsed
  • 3 cups low-sodium beef broth
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups crumbled feta

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown beef and onion and drain; add garlic for 30 seconds.
  2. Stir the beef, spinach, rice, broth, lemon zest and juice, oregano, salt and pepper together in the dish.
  3. Cover tightly with foil and bake 35 to 40 minutes until the rice is tender.
  4. Uncover, fluff gently and fold in 1 cup feta. Sprinkle remaining feta over the top.
  5. Bake uncovered 5 minutes, then rest 10 minutes before serving.