RICE, CHEDDAR & SPINACH PIE
Make and share this Rice, Cheddar & Spinach Pie recipe from Food.com.
Provided by Lelandra
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425. Grease 9 inch pie pan.
- Saute onion 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 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 : Calories 344.5, Fat 18.1, SaturatedFat 6.9, Cholesterol 148.5, Sodium 321.8, Carbohydrate 31.3, Fiber 1.9, Sugar 1.1, Protein 14.2
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
- In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
SPINACH, RICE & FETA PIE
This is a great recipe if you like spinach and feta cheese. The times I've made it for other people, they really enjoyed this unusual rice dish. I used white rice in this recipe that was freshly made for the recipe, but I think that leftover rice would work too. I also used Kraft Parmesan cheese, but think that freshly grated Parmesan would be even better.
Provided by karen
Categories Long Grain Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat.
- Add chopped onion and saute for 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 for 1 minute or until slightly thick, stirring constantly.
- Remove skillet from heat and stir in the cooked rice, 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 for 35 minutes or until set.
- Broil for 2 minutes or until pie is golden brown.
BAKED SPINACH RICE
A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.
Provided by David Tanis
Categories casseroles, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
- In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
- Heat oven to 375 degrees. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
- Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
- Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
- Cover and bake for 30 minutes, then uncover and bake 10 minutes more, until top is browned.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
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