Spinach, Rice, and Feta Pie

  • SillyCow Posted: 05/31/10
    Worthy of a Special Occasion

    I give it 3 stars, which by definition on this site means "a good, solid recipe". It is good, yes, but definitely plain as the other reviewers have stated. I will make it again with modifications: garlic, possibly chopped preserved lemon, fresh herbs & a pinch more salt. I did not like it as well as spanikopita but I wanted to!

  • ResearcherMama Posted: 09/26/11
    Worthy of a Special Occasion

    This a a go to recipe in our house. My 2 year old loves it. It is so much better if you cover the top of the pie with tomato slices, gives it the kick of acidity it needs.

  • LongBeachLiz Posted: 09/11/11
    Worthy of a Special Occasion

    I really like this recipe as a good go to - I usually use brown rice Has gone over well at Bunco and other gatherings I am not a big spinach fan and usually use broccoli instead The last time I made it I use ramekins for individual servings and that worked out great

  • littlemaria Posted: 12/23/11
    Worthy of a Special Occasion

    My family and I love this recipe. As a matter of fact, I lost my copy of the recipe and searched high and low until I found it again on this site. I do make a few changes though. I use Pecorino Romano cheese instead of the Parmesan cheese and I use closer to a 1/4 cup. I add more onion and I add garlic and basil to give it a bit more of a zing. Oh and I use butter. It think it works.

  • swatibharteey Posted: 06/20/12
    Worthy of a Special Occasion

    I have been making this recipe sine it came out in the 1990's - it's fabulous! Also great fi you have someone coming over with a Gluten allergy...I add a litte more feta and a half a cup of parm cheese on top(which naturally sways the calories, but we love this dish!

  • peaches09 Posted: 03/14/14
    Worthy of a Special Occasion

    We like this dish a lot. It goes well with a steak, with chops, or pork tenderloin. It's also a good vegetarian main dish. I use 2 whole eggs, a bit more feta and Parmesan and whatever kind of milk we have. You can play around a bit with this recipe; it always turns out well!


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