Best Rice Cheddar Spinach Pie Recipes

Rice, Cheddar & Spinach Pie image

Provided by Lelandra

Categories Spinach

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3 cups cooked rice
1 cup diced extra-sharp cheddar cheese (or shredded)
1/2 teaspoon pepper
1/4 teaspoon salt
4 large eggs
1/4 cup milk

Steps:

Preheat oven to 425. Grease 9 inch pie pan.
Saute onion until beginning to brown (about 5 minutes). Add garlic and spinach; cook, stirring, 1 minute more.
Transfer to a large bowl. Add rice, cheese, pepper and salt and stir to combine.
Whisk eggs and milk in a medium bowl Stir into the spinach rice mixture. Transfer to the prepared pan and smooth the top with a spatula.
Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Nutrition Facts : Calories 344.5, Fat 18.1, SaturatedFat 6.9, Cholesterol 148.5, Sodium 321.8, Carbohydrate 31.3, Fiber 1.9, Sugar 1.1, Protein 14.2

Spinach and Rice Pie image

Provided by jovigirl

Categories White Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

3 scallions, thinly sliced
6 tablespoons unsalted butter
4 eggs
4 ounces feta cheese, crumbled
1/2 cup cottage cheese
1 1/2 teaspoons dried dill
3/4 teaspoon salt
2 (10 ounce) packages frozen spinach, thawed
8 ounces cooked rice, cooled
1 tablespoon lemon juice
4 ounces phyllo dough (about 10 sheets)

Steps:

In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
Let cool slightly.
In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions.
With your hands, gently squeeze all water out of the spinach.
Add spinach, rice and lemon to egg mixture, stirring to combine well.
Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter.
Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
Scrape spinach filling into pie plate, smoothing the top.
Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
Repeat with a second sheet.
Gentliy lift the overhanging phyllo over the top to encase the pie.
Lightly brush the top with any remaining butter.
Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.