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Spinach, Feta, & Brown Rice Pie (Video)

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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


  • 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


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.

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

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38 comments on “Spinach, Feta, & Brown Rice Pie (Video)

  1. 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?


  2. 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!

  3. Tried it yesterday night – delish!!! It’s a real good idea to drain the spinach before cooking. Very, very tasty, thank you!

  4. 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 😉

  5. 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.

  6. 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!

  7. 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?

  8. 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!

  9. 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?

  10. 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:)

  11. 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?

  12. 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?

  13. LaskeyCollective Reply

    Am I correct in thinking the “written” recipe does not have adding the rice to the mixture in the directions?

  14. I brought this to a potluck (they can always use some veggies and whole grains) and it was a huge hit!

  15. I stumbled on your page and i am so glad i did !! This sounds absolutely delicious. We make this here in CYPRUS. Its called spanakorizo which translates to Spinach rice but they do it with lots of fattening pastry.

  16. Love the versatility of this dish!! I sautéed 2 grated broccoli stems with the onion (I was actually saving them to make your broccoli stem soup, but figured they would help bump up the nutrition in this), used bunch of fresh kale instead of spinach, goats cheese instead of feta, quinoa instead of rice, added a quarter cup of fresh parsley and ‘decorated’ the top with a few halved cherry tomatoes. So delicious, thanks Dani!

  17. I just found your website and made the Feta, Spinach and Brown Rice pie.
    It was easy and fast to make and it was absolutely delicious. It looked beautiful as well. I am going to try more of your recipes. Thank you so much! Edith

  18. I just made this for brunch and it is delicious!! Fantastic recipe! It’s filling too. Thank you.

  19. I have to add this comment: I feel like an idiot but the hardest part of this recipe was cutting the pie in six pieces. LOL

  20. Hello. I was so surprised to find this recipe here, because my mother made this in my childhood, and I now make it. I am really loving this site, because you are teaching me little things that I didnt catch up on from my own mother (who is an excellent healthy cook, but likes to do everything herself like her own mother, so I didnt learn much from either of them). Thank you so much for all the tips and tricks of the trade.

  21. Delicious! I used fetta and hallumi cheese. And, I combined spinach with broccoli since I didn’t have enough spinach. And, I took your advice and used quinoa. This will be a meal I can prepare so quickly in the future. Thank you!

  22. It was great! We don’t like onions so I substituted mushrooms. I didn’t have feta so I used cheddar.

  23. Soooo good!!! I am a mother of six and have decided to live healthier and longer. I don’t want diabetes, heart disease, joint pain and all the other nastiness that comes along with being as overweight as I am. I want to see my children grow up and play with my grandchildren and even great-grandchildren!
    With all that being said, boy am I glad I found you!!! I love your videos and even though I am a pretty terrible cook most times, I find your instructions easy to follow.
    For this recipe I used golden quinoa (think next time tri-colored quinoa for a nuttier taste), 24-oz chopped spinach (cause I love the taste), four whole eggs, and goat cheese instead of feta. DEEEEEELICIOUS!
    Thank you, Dani…you’re the best!

    • Your substitutions sound delicious! Thats what I love about recipes like this, they are so flexible! I’m so glad we found each other:)

  24. Can we replace the rise with smashed potato, or do you have other idea? I’m not a big fan of rise…

    • I’m not sure about the smashed potato but I would imagine any type of grain would work in place of the rice. So maybe quinoa, farro, barley, wheat berries, etc…

  25. Has anyone tried freezing the leftovers? 

  26. I made this last night. It was delicious, absolutely delicious!

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