2 bunches spinach
4 cups cooked, cold rice
2 cups shredded cooked chicken or smoked chicken
1 cup canned chickpeas
1 cup chopped semi dried tomatoes
1/3 cup Parmesan cheese
4 green shallots, chopped
2 tablespoons chopped fresh basil
2x185g tubs Jalna Reduced Sour Cream
4 eggs, lightly beaten
1 cup grated tasty cheese

• Pour boiling water over spinach leaves and stand 30 seconds, drain and rinse under cold water to stop cooking.  Squeeze excess water out and chop.  Combine spinach with rice, chicken, chickpeas, tomatoes, Parmesan, green shallots and basil. 
• Combine Jalna Reduced Sour Cream and lightly beaten eggs and stir through rice mix.  Pour into 28cm x 20cm baking dish lined with non-stick baking paper and sprinkle cheese over the top. 
• Bake in moderate oven (180ºC) for 35 minutes or until set and golden on top. 
• Serve with salad.