Using individual ramekins turns this recipe into a pretty side or light main dish for brunch, although you could prepare it in a large baking dish as well. The number of individual servings will depend on the size of your ramekins.
Preheat the oven to 350 degrees.
Spray 7 to 8 ramekins with cooking spray and place on a baking sheet.
Put the cooked rice in a large bowl and let it cool to room temperature. Place a large sauté pan on medium heat and add the olive oil. When the oil is hot, add the onions and cook, stirring, until they begin to soften, a minute or two.
Add the spinach and cook, stirring, until the spinach wilts. Pour the spinach, onions and any liquid remaining in the skillet into the rice and stir to combine.
Stir in the thyme, salt and pepper. When the mixture has cooled slightly, stir in the parsley, cheese and eggs. Spoon the mixture into the ramekins and bake 25 minutes or until they are dry on top, a little brown on the edges, and cooked through. If they begin to brown too much before cooking through, cover them with a sheet of aluminum foil.