Greek Spinach and Rice Pie

Think of this Greek spinach pie with feta and rice as spanakopita’s easier, more laid-back cousin—no phyllo, no fuss.

Garlicky spinach, salty feta, brown rice, and dill—all baked into one satisfying, sliceable pie. Jennifer Segal

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With garlicky spinach and feta, this frittata-like spinach pie has definite spanakopita vibes. Brown rice in the filling makes it a little heartier than your typical egg dish, and it’s a delicious way to use up leftover rice you may have in the fridge. If you don’t happen to have leftover rice on hand, microwave rice or store-bought frozen rice all work nicely too (Trader Joe’s frozen brown rice is a great option). Or, if you want to change things up a bit, you can swap the brown rice for white rice, wild rice, or even orzo pasta. Serve the pie for brunch, lunch, a picnic (it’s great at room temperature), or a light dinner.

What You'll Need to Make Spinach, Rice, and Feta Pie

Jennifer Segal

To make this Greek spinach and rice pie, you’ll need extra-virgin olive oil, yellow onion, garlic, frozen chopped spinach, eggs, salt, pepper, heavy cream, cooked brown rice, crumbled feta cheese, and fresh dill.

Step-By-Step Instructions

Step 1: Cook the vegetables. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes—don’t let it brown, reducing the heat if necessary. Add the garlic and spinach, stir until well combined with the onion, and cook for about 2 minutes. Remove from the heat.

Pro tip: Frozen spinach holds a surprising amount of water. Make sure to squeeze it as dry as possible before adding it to the pan—wringing it out in a clean kitchen towel or pressing it firmly in a fine mesh strainer both work well. Any excess moisture will water down your filling.

Jennifer Segal

Step 2: Make the filling. In a large bowl, whisk together the eggs, salt, pepper, and heavy cream. Add the rice, feta, dill, and onion-spinach mixture and stir until evenly combined.

Jennifer Segal

Jennifer Segal

Step 3: Bake and serve. Pour the egg mixture into a 9-inch deep-dish pie pan, making sure the filling is evenly distributed. Bake until set and just starting to brown around the edges, 35 to 40 minutes. Let stand for about 5 minutes before cutting into wedges. Serve warm or at room temperature. The pie can be made up to 3 days ahead and refrigerated. Freeze for longer storage.

Jennifer Segal

Greek Spinach and Rice Pie

Serves 4 to 6 Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (10-ounces) package frozen chopped spinach, thawed and squeezed dry
• 8 large eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup heavy cream
• 1 cup leftover or cooked brown rice
• 1 1/4 cups (about 5.5 ounces) crumbled feta cheese
• 3 tablespoons fresh chopped dill (or 1 tablespoon dried)

Preheat the oven to 325 degrees F (165 degrees C) and set an oven rack in the middle position. Spray a 9-inch (23 cm) deep-dish pie pan with nonstick cooking spray.

Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Do not brown; reduce the heat if necessary. Add the garlic and spinach and cook, stirring until well combined with the onion, for 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 prepared pie pan, making sure the filling is distributed evenly. Bake until set and just starting to brown around the edges, 35 to 40 minutes. Let stand for about 5 minutes before cutting into wedges. Serve warm or room temperature.

Jennifer Segal

Notes

Make-Ahead/Freezing Instructions: The pie can be made up to 3 days ahead of time and refrigerated. To reheat: cover the pie with aluminum foil and bake in a preheated 300°F oven for about 35 minutes, or until hot in the center. The cooked pie can also be frozen for up to 3 months. Remove the pie from the freezer about 24 hours prior to serving and reheat it, covered with foil, in a 300 degrees F oven until hot in the center.

Nutrition Information

Per serving (6 servings) Calories: 349kcal, Carbohydrates: 13g, Protein: 15g, Fat: 27g, Saturated Fat: 12g, Cholesterol: 301mg, Sodium: 504mg, Fiber: 2g, Sugar: 2g

Nutritional Data Disclaimer

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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