Baked Spinach and Feta Cheese
This savory, salty dish pairs sun-drenched flavors of the Mediterranean–lemon and Feta cheese–with earthy spinach and quinoa. Delicious and packed with fiber and antioxidants. It’s also a great way to use up leftover quinoa or rice.

Serves 4
2 eggs
2 teaspoons lemon juice
2 cups cooked quinoa or brown rice
1 large bunch spinach, washed & chopped (about 8 cups)
8 ounces Feta cheese, crumbled
4 scallions, white and green parts, chopped

Preheat oven to 375 degrees F. Grease a 9- by 13-inch casserole dish.
In mixing bowl, whisk together cooked quinoa, lemon juice and 1 egg. (Set aside other egg for later.) Spread mixture into the bottom on the casserole dish.
Cook spinach until just wilted, either by steaming in pot on stovetop or by
microwaving for 2 minutes or so in a covered, microwave-safe dish. Drain
Beat remaining egg with spinach, Feta and scallions. Pour over quinoa in dish.
Bake uncovered at 375 for 20 to 30 minutes or until firm.

Keywords: recipe, entree, heart-healthy, vegetarian, gluten-free
by Jennifer Motl, RDN