- Rice, any variety, cooked – 1.5 cups
- Spinach, frozen – 1 lbs
- Cheddar cheese, grated – .5 lb
- Cottage cheese – 3/4 c
- Feta cheese, crumbled – .5 lb
- Sunflower seeds, raw – .5 cups
- Black Olives – 3/4 cups
- Buttermilk – 2 cups
- Eggs, beaten .5 cups (about 3-4 eggs)
- Onion, small chopped – 1
- Garlic cloves, minced – 3
- Dill Weed – 1T
- Dill Seed – 1.5 tsp
- Salt – .5 tsp
- Black Pepper – pinch
- Preheat oven to 375.
- Cook rice, if not already cooked.
- Beat the eggs, add buttermilk and salt and pepper, then mix the eggs and buttermilk thoroughly.
- Sauté the chopped onions in a little canola oil for 5 – 8 minutes, or until translucent.
- Add garlic, salt and spinach and cook about 5 minutes more over medium heat, stirring frequently. Add dill weed, dill seed, sunflower seeds, cottage and feta cheeses. Mix well (note: adding the egg mixture at this point makes for easier stirring).
- Lightly spray the casserole dish that will be used with Pam
- 7. Spread spinach-rice mixture in each chafing pan. Pat the top layers gently to even them out.
- Pour the egg/buttermilk mixture over the layers slowly and evenly. The custard mixture will spread slowly through the rice-spinach layer, and you may need to gently tip the pan to ensure even coverage. Overall, the layers should be just barely covered in the egg/buttermilk mixture. If you have too little of the egg/buttermilk mixture, add a little extra buttermilk or regular milk to bring the liquid up to where it is visible at the edges of the pan.
- Add a final layer of grated cheddar cheese.
- Bake UNCOVERED for 1 hour 15 minutes until the custard has set and top cheese layer begins to brown.. This will dry out if it is cooked too long. Allow the casserole to sit for 20 – 30 minutes before cutting into serving pieces. (It can then be safely kept warm in the oven after baking with the heat turned off.