How to Make an Athenian Casserole

This infusion of Greek flavors reminds me of the cooking of my uncle who owned a restaurant in Lansing, MI. While easy to prepare, this dish is hard to resist! The rich flavors of the pork and the spinach, combined with the expressiveness of the cheese, makes this casserole very pleasing to young and old!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 tsp Marjoram (dry)
• 1 tbsp fresh parsley, snipped
• 1 vegetable bouillon cube
• 1 cup dry rice
• 1/2 lb boneless pork, cubed
• 1/2 cup onion, chopped
• 1/4 cup black olives, sliced or quartered
• 1 16oz can chopped spinach, drained
• 2 tbsp olive oil
• 4 oz feta cheese
• 1 cup mozzarella cheese

1. Prepare the dry rice per the package instructions, adding the vegetable bouillon cube to the boiling water.

2. Warm olive oil in a saute pan over medium heat, along with the marjoram.

3. Add cubed pork, and saute until well browned.

4. Add chopped onion, saute until softened, and remove from heat.

5. Mix together all ingredients (except for the cheeses). You can keep it in the same pan you've been using.

6. Grab a 9x13 baking pan (or similar), and begin layering the mixture and the cheeses into the pan. Mixture, cheese, mixture, cheese - repeat until finished.

7. Bake casserole at 350 degrees, until heated through completely, and the cheese is melted.

8. Bon appetit!

Tips & Warnings

• This casserole produces great leftovers! If you have some left, save it for tomorrow's lunch! the flavors compliment each other very well!
• This casserole may become addictive. Please consume at your own risk. :)