Spinach, Rice, and Feta Pie

Serve this crustless main dish pie with the Mediterranean Tossed Salad for a light lunch or dinner.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.6g
  • Carbohydrate: 23.8g
  • Fiber: 3g
  • Cholesterol: 55mg
  • Iron: 1.7mg
  • Sodium: 487mg
  • Calcium: 254mg

Ingredients

  • 2 teaspoons butter
  • 3/4 cup chopped onion
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups 1% low-fat milk
  • 2 cups cooked brown rice
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg, lightly beaten
  • 2 large egg whites, lightly beaten
  • Olive oil-flavored cooking spray
  • 2 tablespoons grated Parmesan cheese

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Melt butter in a large saucepan over medium heat. Add onion, and sauté 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well blended. Bring mixture to a simmer; cook 1 minute or until slightly thick, stirring constantly. Remove saucepan from heat; stir in rice, feta cheese, and spinach. Add egg and egg white, stirring until blended.
  3. 3. Pour spinach mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake at 400° for 35 minutes or until golden.
  4. carbo rating: 21
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