Greek Spinach and Rice Pie
This hearty pasta dish featuring colorful fall vegetables is packed with flavor and nutrition!
Servings: 6
Calories: 293kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 293kcal | Carbohydrates: 29.4g | Protein: 15.1g | Fat: 12.2g | Saturated Fat: 6.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 711mg | Potassium: 0mg | Fiber: 3.5g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg