Greek Shrimp and Rice Casserole

Preheat oven to 400 degrees F.

Precook the rice and stir the dill seed into it. Salt the rice to taste.

Into an oiled casserole, put half the rice, top with half the shrimp, then half the thawed spinach from which you have squeezed all excess moisture.

Spread half the creme fraiche over the spinach and top with half the feta cheese. Repeat the above layers. Arrange thinly sliced tomatoes over the top of the casserole.

Cover casserole and put in the hot oven for 25-35 minutes or until bubbling.

For a nice touch, sprinkle Parmesan over the tomatoes and run the casserole under the broiler until the cheese browns. Serve.