Greek Spinach and Rice Pie
User Reviews
5
-
Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
293 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Greek Spinach and Rice Pie
Description
This pie starts by sautéing onions and garlic in olive oil, then adding defrosted, drained spinach and cooked brown rice. Feta cheese and Parmesan are folded in for salty richness. A mixture of eggs, Greek yogurt, dill, salt, and pepper binds the filling, creating a custard-like texture when baked. The mixture is poured into a prepared pie pan and topped with additional Parmesan before baking at 400°F until set and browned on top.
The pie has a firm, sliceable texture with creamy pockets of feta and a fragrant, slightly tangy profile from the Greek yogurt and herbs. The combination of brown rice provides a chewy base contrasting the softness of the cheese and spinach. The baking step forms a golden crust over the top for visual appeal and flavor.
Greek Spinach and Rice Pie can be served warm or at room temperature and fits well as a vegetarian entrée or hearty side in a Mediterranean or day-to-day meal. It pairs nicely with fresh salads or roasted vegetables. The use of whole grain rice adds fiber and texture.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped, medium
- 3 cloves garlic finely chopped
- 10 ounces spinach defrosted and squeezed dry, frozen
- 3 cups whole grain brown rice about 1 ½ packages, cooked, brand Uncle Ben’s Ready Rice
- ¾ teaspoon kosher salt divided use
- 1 cup feta cheese crumbled
- ¼ cup Parmesan Cheese divided use, freshly grated
- 4 egg large
- ½ cup Greek yogurt plain, reduced fat
- ½ teaspoon dried dill or parsley
- ¼ teaspoon black pepper
Instructions
- Cook the Uncle Ben’s rice according to directions on the pack. Preheat oven to 400°F. Spray a 9-inch pie pan or casserole dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until softened, 5-6 minutes. Stir in the spinach, rice, and ¼ teaspoon salt and cook another couple of minutes until heated through. Transfer the mixture to a bowl and stir in the feta cheese and 3 tablespoons of Parmesan cheese.
- Whisk the eggs, yogurt, dill, ½ teaspoon salt and the pepper together in a medium bowl until smooth. Pour the mixture into the bowl with the spinach and rice. Stir to combine well.
- Transfer the mixture to the prepared pie pan and smooth the top with a spatula. Sprinkle the remaining tablespoon Parmesan cheese on top.
- Bake in the oven until cooked through and golden brown on top, about 35 minutes. Let cool slightly, then cut into wedges and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 293kcal | 15% |
| Carbohydrates | 29.4g | 10% |
| Protein | 15.1g | 30% |
| Fat | 12.2g | 19% |
| Saturated Fat | 6.1g | 31% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 711mg | 30% |
| Potassium | 0mg | 0% |
| Fiber | 3.5g | 14% |
| Sugar | 3g | 6% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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