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Easy Greek casserole

Posted by Robin Abrahams  January 9, 2008 08:03 AM

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Do you all like the occasional recipes? I like writing the occasional recipes, so I hope you enjoy reading them. Especially this week, when for some reason my brain has gone completely offline and I can't really think about anything more difficult than zucchini. I'm sure regular programming will return shortly.

Anyway, here's an easy and tasty casserole in the meantime. I make this in an 8X8 pan, and it's enough for two lunches for two, or dinner and maybe one serving left over, so expand accordingly if you're cooking for more people. Absolutely none of the amounts are exact, because that's just not how I roll.

1-1.5 cups cooked brown rice or other whole grain (quinoa is good)
1 T olive oil
1 small onion
1 bulb garlic, chopped, or one tablespoon minced garlic from a jar
1 bag baby spinach
1 pint grape tomatoes, sliced in half, or one can diced tomatoes
1/4 to 1/2 cup crumbled feta cheese
1/2 block firm tofu, drained & pressed
sliced black olives (optional)

Cook rice or other grain. Preheat oven to 375. Heat olive oil in skillet and add onion and garlic. Wash the spinach and squeeze dry. When the onion has become limp and tractable, add the spinach and whatever herbs you like (I use dill, oregano, basil, black pepper; there's enough salt in the feta so's you don't need any of that). While that cooks, spray the pan with non-stick spray (it's okay if you forget, which I do about half the time) and spread the rice or other grain evenly across the bottom. When the spinach mixture is just barely cooked, put that on top. Put the tomatoes on top of that, cover in foil, and bake for about 20 minutes.

Squeeze the tofu between your fingers and into a bowl. Add feta cheese. Mix together until it's all just crumbly white stuff. Remove the casserole and add the feta cheese & tofu topping. Add sliced olives on top, and bake uncovered until topping browns, about 15 more minutes.

So tasty, and so nutritious! Also so sloppy. If you like your casserole servings to have neat edges and structural integrity, add a beaten egg or two somewhere, probably in the spinach.

This is good with steamed broccoli with some Cavender's Greek Seasoning on top.

This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

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About Miss Conduct
Welcome to Miss Conduct’s blog, a place where the popular Boston Globe Magazine columnist Robin Abrahams and her readers share etiquette tips, unravel social conundrums, and gossip about social behavior in pop culture and the news. Have a question of your own? Ask Robin using this form or by emailing her at

Who is Miss Conduct?

Robin Abrahamswrites the weekly "Miss Conduct" column for The Boston Globe Magazine and is the author of Miss Conduct's Mind over Manners. Robin has a PhD in psychology from Boston University and also works as a research associate at Harvard Business School. Her column is informed by her experience as a theater publicist, organizational-change communications manager, editor, stand-up comedian, and professor of psychology and English. She lives in Cambridge with her husband Marc Abrahams, the founder of the Ig Nobel Prizes, and their socially challenged but charismatic dog, Milo.

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