Rice Spanakopita Recipes
RICE SPANAKOPITA
A Greek-American friend of my husband's gave us this delicious recipe. We love making it with brown rice; it's filling without being heavy and the flavors are divine! It makes a lovely vegetarian supper, served with a Greek salad on the side.
Provided by lecole54
Categories Spinach
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sauté everything but the spinach.
- Mix in spinach and continue sautéing until the spinach is slightly limp.
- Remove from heat, add ground pepper, and mix in cooked rice, feta and beaten eggs.
- Pour into oiled baking dish; bake at 325° for 35-40 minutes.
Nutrition Facts : Calories 499.6, Fat 28, SaturatedFat 13.5, Cholesterol 160.6, Sodium 914.9, Carbohydrate 43.3, Fiber 2.4, Sugar 4.3, Protein 18.7
SPANAKOPITA
An updated take on a classic Spanakopita recipe, this cheese-free version is sure to please. With loads of spinach, clarified butter, and a flaky crust, it's an instant winner. Martha made this recipe on Martha Bakes episode 407.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- Fill a medium saucepan with 3/4 cup water and add rice. Cover and place over medium-high heat and bring to a boil. Immediately reduce heat to a simmer and cook 15 minutes. Remove from heat, strain, and let cool slightly.
- Mix together spinach, scallions, mint, parsley, olive oil, soy sauce, cooked rice, salt, and pepper in a large bowl and stir to combine.
- Preheat oven to 400 degrees. Brush the bottom of a 9-by-13-inch baking dish with clarified butter. Lay one half sheet of phyllo dough in bottom of baking dish; brush with butter. Add another layer of phyllo dough, repeating process 8 more times to form crust.
- Spread spinach mixture evenly over crust. Top with a half sheet of phyllo dough. Brush dough with butter and top with another half sheet of phyllo dough. Repeat process 8 more times to form top crust.
- Cut pie into 3-inch squares. Transfer baking dish to oven and bake for 20 minutes. Reduce oven temperature to 350 degrees and continue baking until golden brown, about 40 minutes more. If crust begins to brown too quickly, cover baking dish with parchment-paper-lined aluminum foil until filling is heated through.
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SPINACH, FETA & RICE CASSEROLE - EATINGWELL
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- Heat oil in a large ovenproof skillet (preferably cast-iron) over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for another minute. Remove from heat and let cool slightly. Add rice, feta, dill, pepper and salt to the pan; stir to combine.
- Whisk eggs and sour cream in a medium bowl. Add to the rice mixture and stir well to combine. Smooth the top with a rubber spatula. Bake until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before serving.
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- In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.
- Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
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- Roughly chop your spinach, add in two eggs beaten, the two cheeses, garlic and salt. (And onion if you choose) Combine them.
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