Spinach Rice And Feta Pie Recipes

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SPINACH AND RICE PIE



Spinach and Rice Pie image

Found this in the Oct. 2005 issue of Family Circle. I think it sounds wonderful! I can't wait to make it. (don't let the # of steps discourage you - it really isn't difficult or very time consuming)

Provided by jovigirl

Categories     White Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

3 scallions, thinly sliced
6 tablespoons unsalted butter
4 eggs
4 ounces feta cheese, crumbled
1/2 cup cottage cheese
1 1/2 teaspoons dried dill
3/4 teaspoon salt
2 (10 ounce) packages frozen spinach, thawed
8 ounces cooked rice, cooled
1 tablespoon lemon juice
4 ounces phyllo dough (about 10 sheets)

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.

Nutrition Facts : Calories 363.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 192, Sodium 803.5, Carbohydrate 27.7, Fiber 3.9, Sugar 2.3, Protein 15.9

SPINACH AND FETA PIE



Spinach and Feta Pie image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1 small bunch Swiss chard, stems and leaves chopped and reserved separately (about 12 ounces)
1/2 cup long-grain white rice
Kosher salt
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
6 ounces feta cheese, preferably Greek, crumbled
1/3 cup coarsely chopped dill
1/3 cup golden raisins
1/4 cup pine nuts
1 teaspoon finely grated lemon zest
12 to 14 sheets phyllo dough from one 16-ounce package
1/2 cup unsalted butter, melted
Tomato Salad, for serving, recipe follows
3 ripe medium tomatoes, cut into wedges
1/2 cup sliced pepperoncini
1/4 cup halved pitted olives, such as Kalamata
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.

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