Greek Spinach Rice Pastitsio Layer

Name: Greek Spinach Rice Pastitsio Layer
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cups (400 g) long-grain white rice (such as basmati or jasmine); 3½ cups (840 ml) chicken or vegetable broth; 3 tbsp (45 ml) extra-virgin olive oil; 1 (150 g) medium yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; 10 oz (280 g) frozen spinach, thawed and squeezed completely dry, thawed and excess moisture removed; 1½ cups (200 g) crumbled feta cheese, crumbled; 3 tbsp (9 g) fresh dill or dried dill, fresh dill chopped, or dried dill; to taste kosher salt; to taste ground black pepper; ¼ tsp (½ g) freshly grated nutmeg; 1 cup (240 ml) whole milk; 3 (150 g) large eggs, room temperature; 2 tbsp (30 g) unsalted butter, room temperature

From the MyKitchenBank Kitchen

A baked rice and spinach casserole inspired by pastitsio, layered with creamy eggs and tangy feta cheese. Aromatic dill and garlic perfume this Greek-style comfort dish, finished with a golden egg custard topping that sets in the oven to create a rich, savory side or light main course.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 6 servings (one 9×13-inch casserole)

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Ingredients

6 servings

2 cups (400 g) long-grain white rice (such as basmati or jasmine)
3½ cups (840 ml) chicken or vegetable broth
3 tbsp (45 ml) extra-virgin olive oil
1 (150 g) medium yellow onion, finely diced
3 cloves (15 g) garlic cloves, minced
10 oz (280 g) frozen spinach, thawed and squeezed completely dry, thawed and excess moisture removed
1½ cups (200 g) crumbled feta cheese, crumbled
3 tbsp (9 g) fresh dill or dried dill, fresh dill chopped, or dried dill
to taste kosher salt
to taste ground black pepper
¼ tsp (0.5 g) freshly grated nutmeg
1 cup (240 ml) whole milk
3 (150 g) large eggs, room temperature
2 tbsp (30 g) unsalted butter, room temperature

Equipment (7)

9×13-inch (23×33 cm) baking dish
Large skillet
Medium saucepan
Wooden spoon
Measuring cups and spoons
Whisk or fork
Paper towels

Steps

Before you start

Preheat oven to 375°F (190°C)
Thaw frozen spinach completely and squeeze dry—excess moisture will make the dish watery
Have all ingredients prepped and measured before you begin assembling

1
Cook the rice
- In a medium saucepan, bring the broth to a boil over high heat.
- Stir in the rice, reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes until the liquid is absorbed and the rice is just tender.
- Remove from heat and let sit covered for 5 minutes to steam.
- Fluff gently with a fork.
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Ready when: Rice is tender and liquid is fully absorbed
Tip: Don't lift the lid while the rice cooks—it releases steam and unevens cooking
2
Sauté aromatics
- While the rice cooks, heat 2 tbsp (30 ml) of the olive oil in a large skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
3
Add spinach and seasoning
- Add the thawed, dried spinach to the skillet with the onions and garlic.
- Stir in the dill, nutmeg, and a pinch each of salt and black pepper.
- Cook, stirring frequently, for 3–4 minutes until the spinach is warmed through and well blended with the aromatics.
- Taste and adjust seasoning.
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Ready when: Spinach is heated through and well incorporated
Tip: Don't oversalt here—feta cheese will add saltiness to the final dish
4
Combine rice and spinach mixture
- Transfer the cooked rice to a large bowl.
- Pour the spinach mixture into the rice and fold together gently but thoroughly using a wooden spoon until evenly distributed.
- Fold in the crumbled feta cheese, reserving about ¼ cup (35 g) for the topping.
- Season to taste with salt and pepper.
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Ready when: Rice and spinach are evenly mixed; feta is distributed throughout
Tip: Fold gently to keep the rice grains intact rather than breaking them
5
Transfer to baking dish
- Butter the 9×13-inch (23×33 cm) baking dish with 1 tbsp (15 g) of the butter.
- Pour the rice–spinach mixture into the dish and spread it in an even layer, pressing down gently.
- Dot the top with the remaining 1 tbsp (15 g) of butter in small pieces.
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Ready when: Rice fills the dish in an even, compact layer
Tip: Use the butter to grease the dish to prevent sticking and help the topping brown
6
Whisk egg custard topping
- In a medium bowl, whisk together the 3 large eggs and 1 cup (240 ml) of whole milk until completely smooth.
- Season with a small pinch of salt and black pepper.
- Pour this egg mixture slowly and evenly over the rice–spinach layer, letting it soak into the rice.
- Scatter the reserved ¼ cup (35 g) of feta cheese over the top.
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Ready when: Egg mixture is fully whisked and poured evenly; feta is scattered on top
Tip: Pour the custard slowly and use the back of a spoon to gently coax it into the rice—it will settle as it bakes
7
Bake until set and goldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 40–45 minutes until the egg topping is set, lightly puffed, and golden brown on top.
- The center should be just firm when you gently shake the dish—it will continue to set as it cools.
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Ready when: Egg topping is set and golden brown; center is just firm
Tip: If the top is browning too quickly, loosely tent with foil in the last 10 minutes of baking
8
Rest before serving
- Remove the baking dish from the oven and let it rest on a cooling rack for 10–15 minutes.
- This allows the egg custard to finish setting and makes serving cleaner.
- Cut into 6 portions and serve warm.
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Ready when: Pastitsio has cooled slightly and custard is fully set
Tip: Resting makes a big difference—cutting too soon will cause the dish to crumble or leak custard

Good to know

Tips

Squeeze the spinach very dry—excess moisture is the leading cause of a soggy, watery pastitsio. Use paper towels and press firmly
Don't skip the resting period. It allows the egg custard to finish setting so portions stay intact when you cut and serve
For a lighter dish, substitute half the whole milk with vegetable broth in the custard topping
This dish is hearty enough to serve as a light main course with a Greek salad and crusty bread, or as a side with roasted chicken or lamb

Make ahead

You can assemble the dish through step 5 (rice-spinach layer in the dish) up to 8 hours ahead; cover and refrigerate. When ready to bake, pour the egg custard over the cold rice (it will take 5–10 extra minutes to bake) and proceed with step 7. Do not freeze the assembled dish—the texture of the egg topping will suffer.

Storage & reheating

Store leftover pastitsio covered in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven for 15–20 minutes, covered with foil, until warmed through. Do not microwave, as it will make the texture rubbery. Freezing is not recommended due to the egg custard topping.

Substitutions

frozen spinach, thawed and squeezed completely dry → 1 lb (450 g) fresh spinach, roughly chopped and sautéed until wilted, then squeezed dry. Fresh spinach has a lighter flavor and slightly different texture; sauté it in step 3 until completely wilted and dry to prevent excess moisture
crumbled feta cheese → 1.5 cups (180 g) crumbled ricotta salata or a mix of ricotta and Parmesan (1 cup ricotta + ½ cup grated Parmigiano-Reggiano). Ricotta salata is milder; ricotta-Parmesan blend adds creaminess and a sharper note
fresh dill or dried dill → 2 tbsp (6 g) fresh parsley plus 1 tsp (1 g) dried oregano or thyme. Parsley and oregano create a different but complementary Greek flavor profile
chicken or vegetable broth → Vegetable broth or water plus 1 tsp (5 g) salt. Use vegetable broth for a vegetarian version; water works but the rice will be less flavorful