Easy Greek Casserole

Carrots 'N' Cake
  • Yield: servings


1-1 1/2cups cooked brown rice or other whole grain (quinoa is good)
1tablespoon olive oil
1 small onion, finely chopped
1tablespoon minced garlic
1 bag baby spinach
1cup sliced mushrooms
herbs to taste (dill, oregano, basil)
2 eggs, beaten
1pint grape tomatoes, sliced in half (or one can diced tomatoes)
1/2cup crumbled feta cheese
1/2 block firm tofu, drained & pressed
sliced black olives


  1. Cook brown rice or other grain as directed.
  2. Preheat oven to 375 *F.
  3. Wash the spinach and squeeze dry.
  4. Heat olive oil in skillet and add onion and garlic.
  5. When the onion turns translucent and soft, add the spinach, eggs and whatever herbs you like and cook for 1-2 minutes, just until spinach is wilted.
  6. While that cooks, spray an 8X8 pan with non-stick spray and spread the rice (or other grain) evenly across the bottom.
  7. Top rice with spinach mixture.
  8. Add tomatoes and sliced olives layer, cover in foil, and bake for about 20 minutes.
  9. Meanwhile, mix the tofu and feta together using a fork until crumbly.
  10. Remove the casserole from the oven and add the feta cheese and tofu topping.
  11. Return to oven and bake uncovered until topping browns– about 15 minutes.

Tina Haupert is the author of Carrots ‘N’ Cake: Healthy Living One Carrot and Cupcake at a Time and full-time blogger of Carrots ‘N’ Cake where she shares her love of food, staying fit, and living a healthy life. Tina loves to stay active by running or doing CrossFit on a regular basis. She lives in Weymouth, Massachusetts with her husband, Mal, and her pug, Murphy.