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Greek Spinach and Rice Pie

The Foodie Physician
This hearty pasta dish featuring colorful fall vegetables is packed with flavor and nutrition!
5 from 3 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Entree
Cuisine Greek
Servings 6
Calories 293 kcal


  • 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


  • 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.
  • 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.
  • 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.
  • Transfer the mixture to the prepared pie pan and smooth the top with a spatula. Sprinkle the remaining tablespoon Parmesan cheese on top.
  • Bake in the oven until cooked through and golden brown on top, about 35 minutes. Let cool slightly, then cut into wedges and serve.


Calories: 293kcal | Carbohydrates: 29.4g | Protein: 15.1g | Fat: 12.2g | Saturated Fat: 6.1g | Sodium: 711mg | Fiber: 3.5g | Sugar: 3g
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