Spinach Rice Pie(Makes 6 Servings)
A savory spinach and rice pie with cheesy flavor and creamy texture, perfect for family dinners or potlucks, offering a comforting and nutritious vegetarian option.
Ingredients
Instructions
- Preheat oven to 350°F and spray a 9-inch pie pan with nonstick cooking spray.
- In a large saucepan, heat the milk until very hot but not boiling.
- Add all remaining ingredients: thawed and drained spinach, uncooked rice, shredded Swiss cheese, chopped onion, salt, nutmeg, lemon juice, and beaten eggs; mix well.
- Pour the mixture into the prepared pie pan.
- Bake at 350°F for 25 to 35 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using a mix of skim and whole milk. If you don’t have Swiss cheese, Gruyère or mozzarella make great substitutes. To add more flavor, you can sauté the onions before mixing them in or include garlic. This dish is also versatile—try adding cooked mushrooms or bell peppers for extra veggies.
Serving Suggestions
This Spinach Rice Pie is delicious served warm or at room temperature. Pair it with a fresh green salad or a side of roasted vegetables for a complete meal. It also makes a great brunch dish alongside Mary Beasley'S Blueberry Muffins. Garnish with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 1-2 minutes, or warm the entire pie in a preheated oven at 350°F for about 15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Rice Pie(Makes 6 Servings) contains roughly 414 calories, with 8g protein, 57g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1357mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 4 cups of fresh spinach, which should be cooked down and squeezed to remove excess water before adding it to the mixture. This will ensure the pie maintains the right texture.
How can I make this recipe gluten-free?
To make this Spinach Rice Pie gluten-free, simply use certified gluten-free instant rice. Ensure all other ingredients, especially the cheese, are also gluten-free. This way, you can enjoy this delicious pie without any gluten concerns.
Can I prepare this pie in advance?
Absolutely! You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just remember to give it a good stir before pouring it into the pie pan, as some ingredients may settle.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).