Think of this Greek spinach pie with feta and rice as spanakopita’s easier, more laid-back cousin—no phyllo, no fuss, and it takes just 20 minutes to get it into the oven.
With garlicky spinach and feta, this frittata-like spinach pie has definite spanakopita vibes. Brown rice in the filling makes it a little heartier than your typical egg dish, and it’s a delicious way to use up leftover rice you may have in the fridge. If you don’t happen to have leftover rice on hand, microwave rice or store-bought frozen rice all work nicely too (Trader Joe’s frozen brown rice is a great option). Or, if you want to change things up a bit, you can swap the brown rice for white rice, wild rice, or even orzo pasta. Serve the pie for brunch, lunch, a picnic (it’s great at room temperature), or a light dinner.
What You’ll Need to Make Spinach, Rice, and Feta Pie
To make this Greek spinach and rice pie, you’ll need extra-virgin olive oil, yellow onion, garlic, frozen chopped spinach, eggs, salt, pepper, heavy cream, cooked brown rice, crumbled feta cheese, and fresh dill.
Step-By-Step Instructions
Step 1: Cook the vegetables. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes—don’t let it brown, reducing the heat if necessary. Add the garlic and spinach, stir until well combined with the onion, and cook for about 2 minutes. Remove from the heat.
Pro tip: Frozen spinach holds a surprising amount of water. Make sure to squeeze it as dry as possible before adding it to the pan — wringing it out in a clean kitchen towel or pressing it firmly in a fine mesh strainer both work well. Any excess moisture will water down your filling.
Step 3: Bake and serve. Pour the egg mixture into a 9-inch deep-dish pie pan, making sure the filling is evenly distributed. Bake until set and just starting to brown around the edges, 35 to 40 minutes. Let stand for about 5 minutes before cutting into wedges. Serve warm or at room temperature. The pie can be made up to 3 days ahead and refrigerated, or frozen for longer storage.
