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Spinach, Rice, and Feta Pie

Cooking Light

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Worthy of a Special Occasion

Yield: 6 servings

Ingredients

  • 2  teaspoons  margarine
  • 3/4  cup  chopped onion
  • 2  teaspoons  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1 1/2  cups  1% low-fat milk
  • 2  cups  cooked long-grain rice
  • 3/4  cup  (3 ounces) crumbled feta cheese
  • 1  large egg, lightly beaten
  • 2  large egg whites
  • 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Olive oil-flavored cooking spray
  • 2  tablespoons  grated Parmesan cheese

Preparation

Preheat oven to 400°.

Melt margarine in large saucepan over medium heat. Add chopped onion, and saute 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly. Remove saucepan from heat, and stir in the cooked rice, crumbled feta cheese, egg, egg whites, and spinach.

Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Cover and chill.

To serve, let stand 30 minutes at room temperature.

Bake pie at 400° for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.

Note: Besides the nutrients listed below, each serving provides 3,909 IUs vitamin A and 13mg vitamin C.

Nutritional Information

Calories:
198 (30% from fat)
Fat:
6.7g (sat 3.4g,mono 1.9g,poly 0.7g)
Protein:
10g
Carbohydrate:
24.8g
Fiber:
2.3g
Cholesterol:
53mg
Iron:
1.9mg
Sodium:
494mg
Calcium:
237mg
Cooking Light, SEPTEMBER 1996