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Think of this Greek Spinach Pie with Feta and Rice as spanakopita’s easier, more casual cousin: no phyllo, no fuss, and it only takes 20 minutes to throw in the oven.
With garlicky spinach and feta, this frittata-like spinach pie has a real spanakopita vibe. The brown rice in the topping makes it a little heartier than your typical egg dish, and it’s a delicious way to use up any leftover rice you might have in the fridge. If you don’t have leftover rice on hand, microwave rice or store-bought frozen rice also work great (Trader Joe’s frozen brown rice is a great option). Or, if you want to change things up a bit, you can substitute brown rice for white rice, wild rice, or even orzo pasta. Serve the pie for brunch, lunch, a picnic (it’s great at room temperature), or a light dinner.
Contents
WHAT YOU WILL NEED TO MAKE A SPINACH, RICE AND FETA PIE
To make this Greek Spinach and Rice Pie, you will need extra virgin olive oil, yellow onion, garlic, frozen chopped spinach, eggs, salt, pepper, heavy cream, cooked brown rice, crumbled feta cheese, and fresh dill.
Step by step instructions
Step 1: Cook the vegetables. Heat oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Do not let it brown, reduce the heat if necessary. Add the garlic and spinach, stir until well combined with the onion and cook for about 2 minutes. Remove from heat.
Pro tip: Frozen spinach contains a surprising amount of water. Be sure to wring it out as dry as possible before adding it to the pan – wringing it out in a clean kitchen towel or pressing it firmly through a fine mesh strainer works well. Any excess moisture will dilute your filling.
Step 2: Prepare the filling. In a large bowl, whisk together the eggs, salt, pepper and heavy cream. Add the rice, feta, dill and onion and spinach mixture and stir until combined.
Step 3: Cook and serve. Pour the egg mixture into a deep 9-inch pie pan, making sure the filling is evenly distributed. Bake until set and just beginning to brown around the edges, 35 to 40 minutes. Let stand for about 5 minutes before cutting into quarters. Serve warm or at room temperature. The pie can be made up to 3 days in advance and refrigerated. Freeze for longer storage.
More Spinach and Egg Dishes You May Like
Greek Spinach and Rice Pie
Garlic spinach, salty feta, brown rice and dill, all baked into a satisfying sliceable pie.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and drained
- 8 big eggs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- â…” cup thick cream
- 1 cup leftover brown or cooked rice
- 1¼ cups (about 5.5 oz) crumbled feta cheese
- 3 tablespoons chopped fresh dill (or 1 tablespoon dried)
Instructions
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Preheat the oven to 325°F (165°C) and place an oven rack in the middle position. Spray a 9-inch (23 cm) deep pie pan with nonstick cooking spray.
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Heat oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Do not brown; reduce heat if necessary. Add the garlic and spinach and cook, stirring, until well combined with the onion, about 2 minutes. Remove the pan from the heat.
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In a large bowl, whisk together eggs, salt, pepper and heavy cream. Add the rice, feta, dill and onion and spinach mixture and stir until combined.
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Pour the egg mixture into the prepared pie pan, making sure the filling is evenly distributed. Bake until set and just beginning to brown around the edges, 35 to 40 minutes. Let stand for about 5 minutes before cutting into quarters. Serve warm or at room temperature.
Remarks
Preparation/freezing instructions: The pie can be made up to 3 days in advance and refrigerated. To reheat: Cover the pie with foil and bake in a preheated 300°F oven for about 35 minutes, or until warm in the center. The cooked pie can also be frozen for up to 3 months. Remove the pie from the freezer about 24 hours before serving and reheat it, covered with foil, in a 300°F oven until warm in the center.
Nutritional information
Per serving (6 servings)Calories: 349kilocaloriesCarbohydrates: 13gProtein: 15gFat: 27gSaturated fat: 12gCholesterol: 301mgSodium: 504mgFiber: 2gSugar: 2g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutrition information is provided as a courtesy and should not be construed as a guarantee. Data is calculated via an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Various factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information of a given recipe. Additionally, different online calculators provide different results based on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your favorite nutritional calculator.
Gluten-free adaptable note
To the best of my knowledge, all ingredients used in this recipe are gluten free or widely available in gluten-free versions. There is hidden gluten in many foods; If you are following a gluten-free diet or cooking for someone with a gluten allergy, always read the labels on your ingredients to verify that they are gluten-free.
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