Think of this Greek spinach pie with feta and rice as Spanakopita’s easier, more laid-back cousin — no phyllo dough, no fuss, and it takes just 20 minutes to get it into the oven. It’s a great dish to use up leftover rice, but even if you don’t have any, it’s a snap to whip it up on a moment’s notice. You can serve it for brunch, lunch, a picnic, or a light dinner.
Servings: 4-6
Ingredients:
- • 2 tablespoons extra-virgin olive oil
- • 1 small yellow onion, finely chopped
- • 2 cloves garlic, minced
- • 1 10-oz package frozen chopped spinach, thawed and squeezed dry
- • 8 large eggs
- • 1 teaspoon salt
- • ½ teaspoon freshly ground black pepper
- • ⅔ cup heavy cream
- • 1 cup cooked rice of your choice (brown, white, jasmine, etc.)
- • 1¼ cups (about 5½ oz) crumbled feta cheese
- • 3 tablespoons fresh chopped dill (or 1 tablespoon dried)
Directions:
- • Preheat oven to 325º and set oven rack to middle position.
- • Spray a 9-inch deep-dish pie pan with nonstick cooking spray.
- • Heat the oil in a medium skillet over medium heat.
- • Add onion and cook, stirring frequently, until translucent, 4-5 minutes. DO NOT BROWN.
- • Add garlic and spinach and cook, stirring until well combined, about 2 minutes.
- • Remove the pan from the heat.
- • In a large bowl, whisk the eggs, salt, pepper, and heavy cream.
- • Add the rice, feta, dill and onion-spinach mixture and stir until evenly combined.
- • Pour the egg mixture into the pie pan, making sure the filling is distributed evenly.
- • Bake until set and just starting the brown around the edges, 35-40 minutes.
- • Let stand about 5 minutes before cutting into wedges.
