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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2012

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Ingredients

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Directions

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  • 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

341 calories; protein 14.1g 28% DV; carbohydrates 30.5g 10% DV; dietary fiber 3.2g 13% DV; sugars 1.5g; fat 18g 28% DV; saturated fat 5.7g 29% DV; cholesterol 143.4mg 48% DV; vitamin a iu 5929.9IU 119% DV; vitamin c 3.9mg 7% DV; folate 91.9mcg 23% DV; calcium 225.5mg 23% DV; iron 1.9mg 10% DV; magnesium 47.5mg 17% DV; potassium 295.6mg 8% DV; sodium 313.1mg 13% DV; thiamin 0.1mg 12% DV.

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
Rating: 2 stars
04/11/2012
Blah I made this per recipe(I did add more garlic) but found it very boring and blah. There was very little flavor despite adding 2 extra cloves of garlic. Might be better with a different rice(I used plain brown) and if I made it again I would probably use Feta instead of the cheddar Pros: Easy Cons: No flavor Read More
Rating: 2 stars
05/01/2012
I used a large onion and more cheese and chopped bacon extra salt and pepper and it was STILL bland! So when I heated up the leftovers for lunch the next day I added a dollop of sour cream and Yum sauce---that made all the difference! For kids you may want to have the ketchup ready. Pros: Very easy and beautiful. It made a lot! My daughter even ate it! Cons: Bland. Read More
Rating: 4 stars
04/27/2012
Fabulous I used asparagus scallions & zucchini and left over cooked brown rice. Also my favorite Tuscan spice blend. Tastes great & looks so appetizing. This recipe lends itself to so many variations. Thanks! Pros: Easy to prepare keeps well Cons: None yet Read More
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Rating: 5 stars
03/05/2012
Quick easy and Delicious! Will do again I just made this tonight. I followed the recipe except I added about 1 cup diced Shiitake mushrooms (no stems) and used Brown basamati rice to mine. Husband and I LOVED it...Can't wait for lunch leftovers tomorrow. Next time I make this I will probably add a bit more garlic. However I did pair this dish with a mixed greens salad and the Roasted Garlic Dressing recipe I found on this site. Read More
Rating: 4 stars
01/07/2014
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 Read More
Rating: 4 stars
07/23/2014
Substitutes Can you substitute cows milk for almond milk? Read More
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Rating: 5 stars
01/10/2017
Excellent dish. Easy to make. Lots of flavor from the extra sharp cheddar cheese! Read More
Rating: 4 stars
03/06/2012
Yummy I made this tonight. I added s sprinkle of nutmeg and some sliced cherry tomatoes on top. Delicious! Pros: Easy common ingredients Cons: Not all that quick Read More
Rating: 5 stars
03/06/2012
Loved this I did do colby/jack. Used 3 eggs and only 2 cups rice. Used more spinach. This was fantastic! Even my 4 year old loved it and asked if we could have it every night!!!! Read More