Spinach, Feta, & Brown Rice Pie (Video)
I love ANY meal that I can make once and eat twice (or several times for that matter), especially meals that seem to get better the second time around, like this Spinach, Feta, & Brown Rice Pie.
This recipe is similar to a Summer Squash Frittata or a Potato Crusted Swiss Chard Quiche except, it’s heavier on the ‘fillings’ and lighter on the eggs.
I originally saw this recipe in Eating Well Magazine and immediately thought it would be a great ‘make-ahead-lunch-idea’.
It’s one of those recipes that works hot, cold, or at room temperature and can be eaten with a spoon, fork, or fingers (because we all know that as much as we try to avoid it, sometimes lunch has to be eaten on-the-go, in the car!).
If you think of the recipe as a blueprint you can make this dish 101 different ways simply by changing up the fillings. I’ve got quinoa, broccoli & cheddar on the brain right now but I bet a black bean, tomato, corn, and spicy jack cheese version would be great too!
Would love to hear if anyone gives this a try with some new flavor combinations… be sure to come back and let me know in the comments!
Spinach, Feta, & Brown Rice Pie
Yield: 6 servings
Prep Time: 15
Cook Time: 25
Total Time: 40
Ingredients:
- 2 eggs
- 4 egg whites
- 1/4 cup non fat (or low fat) milk
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 10-ounce package of spinach, thawed and squeezed dry
- 3 cups of pre-cooked brown rice
- 1 cup of Feta cheese, crumbled in large pieces (not crumbs)
- Salt and pepper
Directions:
Pre heat oven to 425. Coat a 9-inch pie plate with cooking spray or olive oil.
In a medium bowl beat together eggs, eggwhites, milk, and salt and pepper. Set aside.
Heat oil in a large non-stick skillet over a medium-high heat. Add onion and cook for a few minutes or until they are translucent (about 5 minutes). Stir in garlic and spinach and cook for another couple of minutes.
Transfer veggie mixture to a large bowl and stir in rice and Feta cheese and egg mixture. Pour the egg mixture over the veggies and then transfer everything into the pie pan. Smooth out the top using a spatula.
Bake the ‘pie’ for about 25 minutes or until lightly browned. Cool for a few minutes before cutting up. Enjoy!
Makes 6 servings.
Nutritional Analysis
Calories: 260; Total Fat: 9.9g; Saturated Fat: 4.6g; Cholesterol: 82mg; Carbohydrate: 29.9g; Dietary Fiber: 2.7g; Sugars: 3.4g; Protein: 11.8g
You May Also Like...
-
Clean Eating Pesto (Video)
August 15, 2012 -
Turkey Avocado Super Sandwich
November 26, 2010 -
Grilled Swordfish Over Fattoush (Video)
August 8, 2012
I’m Dani, a Health Counselor, Weight Loss Coach, Fitness Enthusiast and Mom specializing in making simple, nourishing meals fun, fresh, and delish!
via RSS
Dani,
This looks amazing! This is just another AWESOME idea of make-ahead-lunch.
And I’ve always wondered why the block version of feta tasted so much better than the pre-crumbled one!!
Thank you for the tips, as always
By the way, did you use long grain or short grain for the brown rice in your video?
Julie
Dani, this looks delicious (and gluten free – yay!) but I can’t tolerate onions and garlic anymore. I can use garlic infused oil and the green tops from green onions and a little onion powder. Do you think that would be enough? Would there be any other kind of substitute not from the allicin family? Or should I just try as I mentioned above and see how it turns out? Thanks!
I think your substitutions would be delicious and definitely enough! Would love to hear if you give it a try…
Tried it yesterday night – delish!!! It’s a real good idea to drain the spinach before cooking. Very, very tasty, thank you!
You are very welcome!!
How do I like your video…?? I don’t see the like button to click on. Love your videos – thank you so much for posting – this sounds deeelicious! Much healthier than rib-rolls as well
I just made this for dinner (with salad). Fantastic!! Even my 10-year-old son loved it (and he is tough to please)! I used fresh spinach instead of frozen – just happen to have it. This will definitely be added to the file.
LOVE that!
This recipe sounds delicious- definitely going on my list of recipes to make! It does look like the recipe write-up is missing the end of the recipe though… just wanted to let you know!
How long do you cook for? The recipe says to put it all in the pan, smooth out…then I assumed that pan goes in oven, but I don’t see the time on there?
Oh, I watched the video after and it says in there 25 minutes…maybe you can add that to the recipe for those who print it for their recipe box!
thanks
This recipe looks delicious and I love your website after randomly coming across on of your videos on YouTube for Eggplant Parmesan. I have a question, my pie is cooking for 35 minutes because my oven doesn’t heat properly so does that mean I’m doomed with your recipe? I find areas on the pie still runny. Help?
Love your site and the whole family likes to watch your fun videos and it helps them want to try new foods so thank you! With this recipe what could replace the egg? THANKS:)
This looks great just had to go gluten free so I’m searching for recipes. If I use fresh spinach how much should I use?
This looks delicious! I was wondering if I could use all egg whites and no eggs, and replace the milk with almond milk without losing too much taste?
Am I correct in thinking the “written” recipe does not have adding the rice to the mixture in the directions?
Ooops! yes – you are. I just fixed it!