Gluten-Free Spanakopita Casserole

I made this favorite dish of mine gluten-free for a client. It turned out pretty good, if I do say so myself. It should be served with a Greek salad, but this was made after we already ate dinner, so my plate is pretty empty. A Meals Maven exclusive!

1-300g. package frozen spinach
3/4 c crumbled feta cheese
1 c. 2% cottage cheese
1/2 large yellow onion, very finely diced
2 cloves garlic, minced
2 eggs, beaten
1 tbsp dried dill
1/2 mint herbal tea bag, contents
1/4 tsp dried nutmeg
1/4 tsp black pepper
Half lemon grated zest
3/4 c. cooked brown rice

Steam the spinach until softened. Let sit, draining, on paper towel lined plate until cool enough to touch. Chop roughly into small pieces. Combine with all ingredients except lemon zest.
Pour into greased 8x8 baking dish (I used my Kitchen Spritzer, from Pampered Chef, filled with canola oil) Top with lemon zest.
Bake at 375*F for 30 minutes or until bubbling. If serving hot, let rest a few minutes so the filling can "set" a bit- 5-10 mins. Makes 4 servings.

Edited to Add (07/13) According to My Fitness Pal, there are 328 calories per serving.