I was just being lazy.

Ok, here is the Greek Casserole recipe. I have blatantly stolen it from another blog, who got it from somewhere else, which is kind of like public domain, right?

Ingredients:

* 1-1.5 cups cooked brown rice or other whole grain (quinoa is good)
* 1 T olive oil
* 1 small onion
* 1 bulb garlic, chopped, or one tablespoon minced garlic from a jar
* 1 bag baby spinach
* herbs
* 1 pint grape tomatoes, sliced in half, or one can diced tomatoes
* 1/4 to 1/2 cup crumbled feta cheese
* 1/2 block firm tofu, drained & pressed
* sliced black olives (optional)

I also added mushrooms, kalamata olive slices (instead of regular black), and quartered artichoke hearts.

Directions:

* Cook brown rice or other grain as directed.
* Preheat oven to 375 *F.
* Heat olive oil in skillet and add onion and garlic.
* Wash the spinach and squeeze dry.
* When the onion has become limp and tractable, add the spinach and whatever herbs you like (plus the mushrooms). (Miss Conduct used dill, oregano, basil, and black pepper, but advises against adding salt since it’s already in the feta.)



* While that cooks, spray an 8X8 pan with non-stick spray and spread the rice (or other grain) evenly across the bottom.
* When the spinach mixture is just barely cooked, put that on top.
* Finally, put the tomatoes, artichoke hearts and sliced olives on top of that, cover in foil, and bake for about 20 minutes.
* Meanwhile, mix the tofu and feta together using a fork until it’s all crumbly.
* Remove the casserole from the oven and add the feta cheese and tofu topping.
* Return to oven and bake uncovered until topping browns– about 15 more minutes.

It made 4 large servings. Pretty tasty.