Greek Spinach and Rice Pie

This hearty pasta dish featuring colorful fall vegetables is packed with flavor and nutrition!
Course Entree
Cuisine Greek
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 293 kcal
Author The Foodie Physician


  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 10 ounces frozen spinach, defrosted and squeezed dry
  • 3 cups cooked Uncle Ben’s Ready Rice- Whole Grain Brown (about 1 ½ packages)
  • ¾ teaspoon kosher salt, divided use
  • 1 cup crumbled feta cheese
  • ¼ cup freshly grated Parmesan cheese, divided use
  • 4 large eggs
  • ½ cup plain reduced fat Greek yogurt
  • ½ teaspoon dried dill or parsley
  • ¼ teaspoon black pepper
US Customary - Metric


  1. Cook the Uncle Ben’s rice according to directions on the pack. Preheat oven to 400°F. Spray a 9-inch pie pan or casserole dish with cooking spray.
  2. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until softened, 5-6 minutes. Stir in the spinach, rice, and ¼ teaspoon salt and cook another couple of minutes until heated through. Transfer the mixture to a bowl and stir in the feta cheese and 3 tablespoons of Parmesan cheese.
  3. Whisk the eggs, yogurt, dill, ½ teaspoon salt and the pepper together in a medium bowl until smooth. Pour the mixture into the bowl with the spinach and rice. Stir to combine well.
  4. Transfer the mixture to the prepared pie pan and smooth the top with a spatula. Sprinkle the remaining tablespoon Parmesan cheese on top.
  5. Bake in the oven until cooked through and golden brown on top, about 35 minutes. Let cool slightly, then cut into wedges and serve.
Nutrition Facts
Greek Spinach and Rice Pie
Amount Per Serving
Calories 293 Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Saturated Fat 6.1g38%
Sodium 711mg31%
Carbohydrates 29.4g10%
Fiber 3.5g15%
Sugar 3g3%
Protein 15.1g30%
* Percent Daily Values are based on a 2000 calorie diet.