Spinach, Rice & Feta Pie

Spinach, Rice & Feta PieYou ever take a vacation and feel like you ended up worker harder away from work?  That’s how my week of staying home turned out.  While teaching myself to make proper seed starter, barm and rye bread, I was also helping Fritz Pastry open their doors, designing their menus, and helping out wherever I could.  If I learned one thing that past week, its that trying to open your own place, no matter the size, ain’t no joke.  I applaud them for pulling it off.

It also meant that we ate out nearly every night.  When it wasn’t Chi Town Pizza, we checked out the Tilted Kilt, or kept some out of town guests full by stuffing them with local favorites (and Fritz Pastry).  But now that Katie and I are both back on a normal schedule, with a few pounds gained, I’m back to cooking meals for the week.

To help get us back to our normal overweight status, I took a recipe from one of the many Weight Watchers books we have sitting around.  Most people, I think, just blow off Weight Watchers (probably because of their history), but they do have some pretty tasty recipes if you take the time to look.  This spinach and feta pie is just one example.  It’s technically closer to an egg white quiche than a pie, but I’m splitting hairs.

I did adapt it a little more to our tastes.  I used fresh spinach in place of frozen.  We’re just not a fan of the slightly soggy texture frozen spinach has.  I also had extra feta cheese thanks to a BOGO sale, so I bumped that up to 8 oz. instead of the 4 oz. called for.  And really, more feta is always a better option.

Spinach, Rice & Feta Pie

  • 2 tsp olive oil
  • 3/4 cup chopped onion
  • 2 tsp AP flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups fat-free milk
  • 2 cups cooked brown rice
  • 4 oz. feta cheese (8 oz. if you’re feeling cheeky)
  • 1 large egg, lightly beaten
  • 2 large egg whites, lightly beaten
  • 10 oz. chopped spinach
  • 2 Tbsp grated Parmesan cheese

Preheat the oven to 400 degrees.  Heat the oil in a large saucepan over medium heat.  Add the onion and saute for 3 minutes.  Stir in the flour, salt and pepper.  Gradually add the milk, stirring with a whisk until well blended and lumps have been removed.  Bring mixture to a simmer and cook for 1 minute or until slightly thick, stirring constantly.  Remove saucepan from heat, and stir in cooked rice, feta cheese, egg, egg whites and spinach.  Stir until the spinach has wilted.

Pour the mixture into a greased 9-inch pie plate.  Sprinkle the Parmesan cheese over the pie.  Bake for 35 minutes or until set.

Serves 6.

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