Rice, Cheddar & Spinach Pie

Rice, Cheddar & Spinach Pie

26 Reviews
From: EatingWell Magazine, March/April 2012

This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don't, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 3 cups cooked instant or quick-cooking brown rice
  • 1 cup diced extra-sharp Cheddar cheese
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 4 large eggs
  • ¼ cup nonfat milk


  • Active

  • Ready In

  1. Preheat oven to 425°F. Generously coat a 9-inch pie pan with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, 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
  3. to the bowl and stir to combine.
  4. 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.
  5. Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 340 calories; 18 g fat(6 g sat); 3 g fiber; 30 g carbohydrates; 14 g protein; 92 mcg folate; 143 mg cholesterol; 2 g sugars; 0 g added sugars; 5,930 IU vitamin A; 4 mg vitamin C; 226 mg calcium; 2 mg iron; 313 mg sodium; 296 mg potassium
  • Nutrition Bonus: Vitamin A (119% daily value), Calcium (23% dv), Folate (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ vegetable, 1 high-fat meat, 2 fat

Reviews 26

August 09, 2017
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By: cassidym
This was the worst meal I have ever made. The rice was not cooked all the way through - very crunchy, the meal was incredibly dry, and it was extremely bland. Ate a small piece and threw out the rest.
January 10, 2017
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By: jaebeav
Excellent dish. Easy to make. Lots of flavor from the extra sharp cheddar cheese!
July 23, 2014
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By: EatingWell User
Substitutes Can you substitute cows milk for almond milk?
March 03, 2014
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By: EatingWell User
Bland I made this as given using fresh spinach, but found it to be very bland. I think more salt, pepper and a good dose of lemon would work wonders Pros: Healthy Cons: Tasteless
January 07, 2014
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By: EatingWell User
Easy, Healthy Pantry meal I didn't feel like using another pan and I was short on time, so I skipped the Onion, and did not saute the garlic or the spinach. It was still tasty. Pros: Easy, can have all the ingredient on hand in the freezer or pantry
October 26, 2013
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By: Jennifer26
My husband and I really enjoyed this. It was very satisfying as a vegetarian main dish. I'll definitely be making it again, but I will add a little more salt and pepper next time.
October 03, 2013
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By: EatingWell User
who needs recipes!? I changed all the ingredients and this recipe worked great!
August 29, 2013
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By: EatingWell User
Tasty - we ate the whole pie! This made a great dinner. I used the extra sharp cheese and the dish was very flavorful and tasty - I shredded a little bit & added it to the top of the pie but don't think it was necessary. I made a pot of traditional brown rice earlier in the day, after that the prep work was quick and easy. I'll be making this dish again. It would actually make a great brunch dish or light lunch for company. Pros: Easy 'pantry' meal with basic ingrediants from your freezer & fridge, Tasty meatless meal
June 05, 2013
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By: EatingWell User
Spanish rice I used Spanish rice instead and put salsa and greek yogurt on the side. Yummy
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