Spinach And Rice Pie Recipes

SPINACH & RICE CRUSTLESS PIE

Steps:

• Preheat oven to 350 degrees F.
• Grease the sides and bottom of a 12 inch spring-form pan, and then sprinkle in 3/4 of the breadcrumbs.
• Turn the pan from side to side to coat the sides and bottom with the crumbs.
• Reserve the remaining breadcrumbs for the top.
• Heat the oil in a heavy bottomed saucepan and add the onion and pancetta and cook until the onion is translucent, and the pancetta is lightly browned.
• In a separate pan, wilt the spinach over low heat, then squeeze out all excess liquid, chop, and set aside.
• Add the rice to the onions and toast over medium heat for about 5 minutes, stirring continually.
• Add a ladle full of the broth and stir, cooking and adding broth as the rice cooks until it is al dente.
• Add the spinach to the rice and mix well, then allow the mixture to cool to room temperature.
• Reserving one egg yolk, lightly beat the rest of the eggs, and then stir these into the rice mixture along with the grated cheese and oregano.
• Season with salt and pepper and mix well.
• Pour the rice mixture into the prepared pan and smooth the top with a spoon.
• Lightly beat the remaining egg yolk and brush it across the top of the torta, then sprinkle on the remaining breadcrumbs.
• Bake the torta for 55 minutes to an hour until set.
• While the torta is baking, mix together the topping ingredients in a small bowl and set aside.
• Serve the torta warm or at room temperature in slices with a scoop of the tomato topping.

SPINACH AND RICE PIE

Steps:

• In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
• Let cool slightly.
• In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions.
• With your hands, gently squeeze all water out of the spinach.
• Add spinach, rice and lemon to egg mixture, stirring to combine well.
• Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter.
• Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
• Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
• Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
• Scrape spinach filling into pie plate, smoothing the top.
• Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
• Repeat with a second sheet.
• Gentliy lift the overhanging phyllo over the top to encase the pie.
• Lightly brush the top with any remaining butter.
• Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.

SPINACH AND RICE (SPANAKORIZO)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

SPINACH AND RICE

Steps:

• In a large saucepan, saute onions in oil until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the water, dill, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Add spinach; heat through.

SPINACH RICE

Steps:

• Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
• Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
• When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

SPINACH RICE

Steps:

• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
• Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

SPINACH, RICE & FETA PIE

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.

RICE AND SPINACH

Steps:

• While the onion is cooking (see chicken recipe), combine the rice and chicken broth, and bring to a boil in a heavy-bottomed pot. Cover and simmer, cooking for a total of 17 minutes.
• When the onion is browned, stir it into the cooking rice.
• Wash, trim and slice the scallions, and add to rice; continue cooking.
• Wash and trim tough stems from spinach, and cut coarsely. About 2 minutes before the rice is ready, stir in the spinach, and finish cooking. Season with salt.