Spinach, rice and feta pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Margarine |
| ¼ | cup | Chopped onion |
| 2 | teaspoons | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | cup | Low-fat milk |
| 2 | cups | Cooked long-grain rice |
| ¾ | cup | (3 oz.) crumbled feta cheese |
| 1 | large | Egg; lightly beaten |
| 2 | larges | Egg whites |
| 1 | pack | (10-oz.) frozen spinach; thawed, drained and squeezed dry |
| Olive oil-flavored cooking spray | ||
| 2 | tablespoons | Grated Parmesan cheese |
Directions
For the person who asked for a lower fat Spinach Pie--this is not one with phyllo, but it is very good all the same. It comes from the September 1996 issue of COOKING LIGHT.
Preheat oven to 400 degrees. 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. Bake at 400 degrees for 35 minutes or until set.
Broil 2 minutes or until pie is golden brown.
NOTE: I believe I saw "Lite" Feta in the market recently--to lower the fat a bit more. Joanne
Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Nov 20, 1997