Main Dish

Spinach Rice and Cheese Gratin

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  • 2 cups white rice, cooked
  • 1 Tbsp olive oil
  • 1 large onion, finely diced
  • 1 red bell pepper, cored and finely diced
  • 10 ounces mushrooms, sliced
  • 1, 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 4 ounces feta cheese, crumbled
  • 1 tsp dried dill weed Fresh ground black pepper, to taste .
  • 1 egg, beaten
  • 2 cups Kemps Cottage Cheese
  • 3 Tbsp grated Parmesan cheese



  1. Preheat oven to 400 degrees F. Cook rice according to package directions. Let cool and set aside. Spray a 4 quart baking dish with nonstick cooking spray.
  2. Meanwhile, heat olive oil in large nonstick skillet over medium heat. Add onion and red bell pepper. Saute for about 5 minutes, then add mushrooms, cooking until tender.
  3. In a large bowl, combine spinach, feta cheese, dill weed, black pepper, egg, and cottage cheese. Stir in cooked vegetable mixture, and cooked rice.
  4. Spoon the entire mixture into prepared cooking dish. Smooth the top, and sprinkle with Parmesan cheese. Bake about 30 minutes, or until golden on top.

Serves 6

Per serving: 264 calories; 17.5 grams protein; 9.6 grams fat; 4.6 gram saturated fat; 27.5 gram carbohydrates; 522.2 milligrams sodium; 215.1 milligrams calcium; 3 grams fiber

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