Spinach and Feta Rice Bakes
Digital shopping list
Everything you need for two servings: four small rice bakes, two per person, with green beans. Check what you already have and buy only what’s missing.
Fresh vegetables
Spinach — 7 oz (200 g), weighed after trimming and before cooking
Green beans — 7 oz (200 g), weighed after trimming
Dairy and eggs
2 large eggs — about 100 g total without shells
Feta — about 2 oz (60 g), crumbled
Pantry
White rice — about ⅔ cup (120 g), weighed uncooked
Extra-virgin olive oil — about 3 teaspoons (15 g) total: 5 g for the mixture, 5 g for the ramekins, and 5 g for the green beans
A little salt, only if needed
You will also need water for cooking the rice.
Equipment to have ready
Four oven-safe 1-cup (250 ml) ramekins
A food thermometer
Optional substitutions
Swiss chard instead of spinach — use the same trimmed weight of 7 oz (200 g), then cook and squeeze well.
Plain frozen green beans instead of fresh — cook according to the package.
Luca’s note
Check whether you already have some feta to use. The recipe needs about 2 oz (60 g), crumbled into small pieces.
Squeeze the cooked spinach thoroughly before chopping. If you want to check the seasoning, taste the rice, spinach, and feta mixture before adding the raw eggs.