Spinach Rice Feta Pie Recipes

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.

SPANAKOPITA (GREEK SPINACH AND FETA PIE)

Steps:

• Preheat the oven to 375º F.
• (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt.
• Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent.
• Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted.
• Turn off the heat and stir the feta and black pepper into the mixture.
• Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil.
• Spread the spinach mixture into the baking pan.
• Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil.
• Bake until the top is golden brown, about 30 minutes.

SPINACH AND FETA PIE

Steps:

• 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
• 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
• 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
• 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
• Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.

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.