Spinach-Rice Casserole

This recipe was automatically translated from Romanian. View original here
Spinach-Rice Casserole

I really liked the idea of rice combined with spinach and eggs, so I immediately executed the recipe. Although the recipe is Italian, Parmesan is the only special ingredient and you can successfully replace it with a simple cheese. Spinach goes fresh or frozen, because it is more handy and very good.

It's a recipe that goes as an independent dish or garnish, we served it with yogurt and a salad, it went great, even the kids ate it very well.


250 g
or 1 cup
2 cups
400 g
a bag of frozen spinach
3 pieces
White onion
1 piece
20 g
Bread crumbs
2 tbsp
I replaced it with wheat semolina
Salt and pepper
1 tsp
+ nutmeg to taste
50 g
or yellow cheese

Step by step


Wash the rice well, bring the water to a boil in a saucepan. When it starts to boil add the rice, a little salt, mix well and let it boil until the rice absorbs all the water and is ready.

Here goes 1 volume of rice to 2 volumes of water, and I used plain rice with round grain.

Let it cool well after it is ready to boil.

If you have rice left over after a meal or garnish, it is even more convenient to reuse it in this meal.


Cook the onion in a pan with 10g of butter, when it is lightly browned, add the spinach well drained and thawed. Leave for another 5 minutes, stir and turn off the heat.

If you have forgotten to defrost it, put it as it is and leave it to soften.


Take a deep oven tray, mine was about 15x20cm.

Grease it with butter and sprinkle on the bottom and walls of the tray with breadcrumbs or semolina.


In a bowl, place the cooled rice and spinach with the onion.

Stir and be careful not to get hot.


Add eggs, salt, pepper and nutmeg to taste.


Mix very well, so that the rice and spinach lumps are not opened in the pudding.


Transfer the composition to the previously prepared oven tray, distribute it evenly and press well with a spoon.


Sprinkle on top with grated Parmesan cheese.


And put the tray in the preheated oven at 200 degrees for 25-30 minutes.


After it has browned and is ready, close the oven but leave the pudding there for another 5 minutes.

Then take it out and it is ready to serve.


Serve it plain, with yogurt and a salad, or as a garnish for a steak.

Good appetite!

Quantity: 1 kg (7-8 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 60 min
Publish date:


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