Spinach, Rice & Feta Pie

"This is a great recipe if you like spinach and feta cheese. The times I've made it for other people, they really enjoyed this unusual rice dish. I used white rice in this recipe that was freshly made for the recipe, but I think that leftover rice would work too. I also used Kraft Parmesan cheese, but think that freshly grated Parmesan would be even better."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Kathy228 photo by Kathy228
Ready In:
1hr 20mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Melt butter in a large skillet over medium heat.
  • Add chopped onion and saute for 3 minutes.
  • Stir in flour, salt and pepper.
  • Gradually add milk, stirring with a whisk until well blended.
  • Bring mixture to a simmer and cook for 1 minute or until slightly thick, stirring constantly.
  • Remove skillet from heat and stir in the cooked rice, feta cheese, egg, egg whites and spinach.
  • Pour mixture into a 9 inch pie plate coated with cooking spray.
  • Sprinkle Parmesan cheese over pie.
  • Bake for 35 minutes or until set.
  • Broil for 2 minutes or until pie is golden brown.

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Reviews

  1. This is one of our favourites and shows up regularly in "the rotation". We made it a bit healthier by using brown rice. Sometimes we like to substitute broccoli for the spinach. Sometimes we like to use caramelized shallots, asparagus and brie for a completely different taste. We also cook them in large muffin cups rather than pie plates -- makes leftovers more portable.
     
  2. This was surprisingly really good! I wasn't expecting to like it very much while I was making it; I thought it was going to turn out blah, but I was wrong! I really liked the crusty parmesan topping. I did use fresh spinach, and added garlic. Next time I will also add mushrooms. It was yummy served along with a sun dried tomato & basil chicken sausage. Thank you for posting!!!
     
  3. This was a wonderful side dish along with some grilled fish. I just used 2 whole eggs and I also used brown rice - don't even have white rice in my house anymore. It came out great! Very tasty......a good comfort food. Thanks for posting!
     
  4. Delicious. Easy to prepare. The baking time was spot-on. I added some extra salt because of the rice which usually needs more in recipes. I used 3 whole eggs; I didn't want to throw the yolks away. A keeper rice recipe. Thanks Karen! Edited on May 16. This is a better recipe than I first thought. When filling my 9 inch pie plate to bake it, I had some left-over that I put in a small tart pan and baked them both at the same time. After it cooled, I froze the small one. I thawed it today and warmed it slightly in the microwave and it tasted just as good as the day I made it. This is a 5-star recipe.
     
  5. Originally a cooking light recipe, but you don't have to do the super healthy version. I used three eggs, whole milk and upped the feta a bit. It was like a spanokopita without the hassle of phyllo.
     
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Tweaks

  1. This is one of our favourites and shows up regularly in "the rotation". We made it a bit healthier by using brown rice. Sometimes we like to substitute broccoli for the spinach. Sometimes we like to use caramelized shallots, asparagus and brie for a completely different taste. We also cook them in large muffin cups rather than pie plates -- makes leftovers more portable.
     

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