'Almost a Free Ride' Greek-Style Casserole

by Rachael Ray 5:52 PM, February 9, 2017

Aired June 8, 2017

Serves 4-6

EVOO – Extra Virgin Olive Oil, for drizzling
2 cloves garlic, chopped
1 16-ounce bag frozen chopped spinach, defrosted
Zest and juice of 1 lemon, divided
Salt and pepper
Freshly grated nutmeg
Leftover rice or orzo or potatoes or pasta, around 3 cups
Leftover roasted vegetables, such as peppers, onions, zucchini and eggplant, around 2 cups
Leftover roast chicken, around 2 cups
1 cup good Greek feta

For the béchamel:
4 tablespoons butter
4 tablespoons flour
2 cup milk
Freshly grated nutmeg
1 egg yolk
A small handful grated Parmigiano-Reggiano cheese


Preheat oven to 400°F.

In a large sauté pan, add a drizzle or so EVOO and sweat out garlic. Add spinach, stir to warm through. Season with salt and pepper; add lemon juice and nutmeg.

Combine the leftover rice, vegetables, chicken, lemon zest and feta with the cooked spinach mixture. Place everything in a casserole dish.

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook until thickened slightly; season with salt, pepper and nutmeg. Remove the sauce from the heat, temper egg yolk then add it to the béchamel.

Top your casserole dish with béchamel and sprinkle the top with Parm. Place in oven to bake for about 30-40 minutes or until browned and bubbly.

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