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Nutrition Facts
Serving Size 1 (246g) Recipe makes 6 servings
Calories 352
Calories from Fat 60		(17%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 500mg		20%
Potassium 430mg		12%
Total Carbohydrate 58.3g		19%
	Dietary Fiber 2.6g	10%
	Sugars 2.1g
Protein 14.0g		28%
detailed view... how is this calculated?

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Spinach, Rice & Feta Pie

Recipe #204852 | 1½ hours | 45 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Karen67
Jan 11, 2007

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.

SERVES 6 (change servings and units)

Ingredients

2 teaspoons butter
3/4 cup onion, chopped
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups skim milk
2 cups long-grain rice, cooked
3 ounces feta cheese, crumbled
1 large egg, lightly beaten
2 large egg whites
10 ounces frozen chopped spinach, thawed and drained
olive oil flavored cooking spray
2 tablespoons parmesan cheese, grated

Directions

1
Preheat oven to 400 degrees.
2
Melt butter in a large skillet over medium heat.
3
Add chopped onion and saute for 3 minutes.
4
Stir in flour, salt and pepper.
5
Gradually add milk, stirring with a whisk until well blended.
6
Bring mixture to a simmer and cook for 1 minute or until slightly thick, stirring constantly.
7
Remove skillet from heat and stir in the cooked rice, feta cheese, egg, egg whites and spinach.
8
Pour mixture into a 9 inch pie plate coated with cooking spray.
9
Sprinkle Parmesan cheese over pie.
10
Bake for 35 minutes or until set.
11
Broil for 2 minutes or until pie is golden brown.

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Featured Reviews for This Recipe

From: Japanese Delight

On Mar 3, 2009

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!!!

0 people found this review helpful

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From: Laurie Garza-Carl

On Oct 20, 2008

This was tasty and filling. I used 2 whole eggs, with no problems. I liked the puff pastry idea, and used one of those refrigerated pie crusts I had on hand. I think it made a big difference, and gave it some nice texture. It even tastes great the next day! Thanks for the great recipe...nice way to get veggies and use leftover rice....and who can complain about a one disg meal!

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From: Andi of Longmeadow Farm

On Jan 18, 2008

We loved this, I had extra feta, well I marinated it, and wanted to use this. The greenhouse in mid January is boasting a new crop of spinach, so I put this all together and made this" more" then delicious veggie pie. There are no changes made to this recipe, except as mentioned, I used fresh spinach. This is totally wonderful, in every way. The aroma that makes it's way through the farm house is so enticing, everyone had a difficult time waiting. Thank you so much, Karen this was indeed a pleasure!

2 people found this review helpful

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From: Chef #377760

On Dec 13, 2007

My DH was not thrilled when I told him we were having spinach pie for dinner...but after sampling this dish he couldn't stop talking about how much he enjoyed it! I used two whole eggs, about 1/4 tsp dried mint, and added 2/3 of a sheet of puff pastry to the top after baking initially for 15 minutes. 15 additional minutes was perfect for the pastry to brown and puff. It was a nice additional dimension of texture. Between three adults we almost completely polished off the entire pan!

1 person found this review helpful

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