This one-pan recipe is the casserole version of spanakopita!
To make it extra creamy, top each serving with a dollop of sour cream.
Heat 3 tablespoons oil in a 10-inch ovenproof skillet (preferably cast-iron) over medium heat.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Add 12 cup onion; cook, stirring, until beginning to brown, about 4 minutes.
Remove from heat and let cool slightly, about 5 minutes.
Whisk 4 eggs, 12 cup sour cream and 1 tablespoon lemon zest in a medium bowl.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Add to the rice mixture and stir well to combine.
Smooth the top with a rubber spatula.
Bake until set, about 20 minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Let stand for 5 minutes before serving.
Garnish with additional dill, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
