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.
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
- 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.