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. Source: EatingWell Magazine, March/April 2012

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Ingredients

Directions

  • Preheat oven to 425 degrees F. Generously coat a 9-inch pie pan with cooking spray.

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  • 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

  • to the bowl 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

340 calories; 18 g total fat; 5.7 g saturated fat; 143 mg cholesterol; 313 mg sodium. 296 mg potassium; 30.5 g carbohydrates; 3.2 g fiber; 2 g sugar; 14.1 g protein; 5930 IU vitamin a iu; 4 mg vitamin c; 92 mcg folate; 226 mg calcium; 2 mg iron; 48 mg magnesium;

Reviews (26)

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26 Ratings
  • 5 star values: 5
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 1