• Mix:
• 3 eggs
• 1 ½ teaspoons lemon juice
• 1 cup brown rice, cooked
• 1 ½ teaspoon dried parsley
• 2 tablespoons grated Parmesan cheese (optional)
• salt and pepper to taste
• Mix separately:
• 1 large bunch spinach, chopped and steamed
• 1 cup cottage cheese
• 1 cup grated cheddar cheese
• 4 eggs
• salt and pepper to taste
• a pinch of cayenne

1. Spread the ingredients from the first mixture in the bottom of a greased casserole (I use a 9x9 pan). Spread the spinach mixture over the rice. Bake at 350 degrees until firm, 45-60 minutes.

I have been making this recipe regularly for nearly 20 years. I usually make this with kale or chard instead of spinach, but beet greens are my very favorite green to use in this recipe! Very flexible recipe, I usually toss in a couple extra eggs, this is supposed to serve 10-12 but my kids and I can easily polish off a whole pan of this in one sitting. Sometimes I bake this in a larger pan to get a thinner more throughly cooked casserole for "on the go" meals, it is great for running between kid activities or for eating out in the field while driving a tractor. Originally found in the first edition Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce from Madison Area Community Supported Agriculture Coalition (MACSAC) from 1996. Support local agriculture!!! Submitted by: "Amy Miller"