Greek Spinach & Rice Pie
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Think of this Greek spinach pie with feta and rice as spanakopita’s easier, more laid-back cousin—no phyllo, no fuss, and it takes just 20 minutes to get it into the oven.
With garlicky spinach and feta, this frittata-like spinach pie has definite spanakopita vibes. Brown rice in the filling makes it a little heartier than your typical egg dish, and it’s a delicious way to use up leftover rice you may have in the fridge. If you don’t happen to have leftover rice on hand, microwave rice or store-bought frozen rice all work nicely too (Trader Joe’s frozen brown rice is a great option). Or, if you want to change things up a bit, you can swap the brown rice for white rice, wild rice, or even orzo pasta. Serve the pie for brunch, lunch, a picnic (it’s great at room temperature), or a light dinner.
WHAT YOU’LL NEED TO MAKE SPINACH, RICE, AND FETA PIE
To make this Greek spinach and rice pie, you’ll need extra-virgin olive oil, yellow onion, garlic, frozen chopped spinach, eggs, salt, pepper, heavy cream, cooked brown rice, crumbled feta cheese, and fresh dill.
Step-By-Step Instructions
Step 1: Cook the vegetables. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes—don’t let it brown, reducing the heat if necessary. Add the garlic and spinach, stir until well combined with the onion, and cook for about 2 minutes. Remove from the heat.
Pro tip: Frozen spinach holds a surprising amount of water. Make sure to squeeze it as dry as possible before adding it to the pan — wringing it out in a clean kitchen towel or pressing it firmly in a fine mesh strainer both work well. Any excess moisture will water down your filling.
Step 2: Make the filling. In a large bowl, whisk together the eggs, salt, pepper, and heavy cream. Add the rice, feta, dill, and onion-spinach mixture and stir until evenly combined.
Step 3: Bake and serve. Pour the egg mixture into a 9-inch deep-dish pie pan, making sure the filling is evenly distributed. Bake until set and just starting to brown around the edges, 35 to 40 minutes. Let stand for about 5 minutes before cutting into wedges. Serve warm or at room temperature. The pie can be made up to 3 days ahead and refrigerated. Freeze for longer storage.
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Greek Spinach & Rice Pie
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
- 8 large eggs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup heavy cream
- 1 cup leftover or cooked brown rice
- 1¼ cups (about 5.5 oz) crumbled feta cheese
- 3 tablespoons fresh chopped dill (or 1 tablespoon dried)
Instructions
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Spray a 9-in (23 cm) deep-dish pie pan with nonstick cooking spray.
- Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Do not brown; reduce the heat if necessary. Add the garlic and spinach and cook, stirring until well combined with the onion, for about 2 minutes. Remove the pan from the heat.
- In a large bowl, whisk the eggs, salt, pepper, and heavy cream. Add the rice, feta, dill, and onion-spinach mixture, and stir until evenly combined.
- Pour the egg mixture into the prepared pie pan, making sure the filling is distributed evenly. Bake until set and just starting to brown around the edges, 35 to 40 minutes. Let stand for about 5 minutes before cutting into wedges. Serve warm or room temperature.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Can you make this dairy free? I cannot use the heavy cream. Thanks!
For a non-dairy option in recipes that call for heavy cream, some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen), Silk’s heavy whipping cream alternative, and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried any of these.) You’ll also need to substitute a non-dairy cheese. Just a disclaimer – I’m not sure how all these changes will translate to the finished pie because it’s pretty dairy-heavy. If you do try it with these alternatives, I’d love to hear how it comes out!
Fresh spinach is offered in the veggie/fruit box I get every other week so I’m wondering how to sub the fresh for frozen. I know this might seem like a no brainer but I noticed many recipes with spinach call for frozen rather than fresh so thought there might be a good reason.
Thanks Jen-I appreciate your recipes and food wisdom. I have learned many things from you most especially about freezing the foods I make. Freezing has been a game changer since I’m cooking for two these days.
So glad you’ve found the recipes and freezing tips helpful! Fresh spinach will work here. I’d saute it first and wring out any excess liquid. You’ll need about 1.5 lb fresh spinach. I’d love to hear how it comes out!
Could this recipe be made with fresh spinach? It looks so good, with the abundance of garden fresh spinach at this time of the year that is what I would like to use. Would appreciate your thoughts.
Thank you.
Sure, fresh spinach will work. I’d saute the spinach first and wring out any excess liquid. You’ll need about 1.5 lb fresh spinach. I’d love to hear how it comes out!
Can I use fresh spinach?
Sure, Deb, that should be fine. I’d saute the spinach first and wring out any excess liquid. You’ll need about 1.5 lb fresh spinach. I’d love to hear how it comes out!
If I ever stop being asked by my family to make your egg bites, this is my next go-to recipe. Do you think using a 9” quiche dish would work? Another wonderful recipe to start the day!
Hi Ilene, glad the egg bites are well-liked in your house! Assuming you’re referring to a tarp pan with a removable bottom, I don’t recommend it as I’m concerned it would leak.
This looks amazing. Is there any way to reduce the amount of fat? I’m on weight loss meds and need some help.
Substitute for heavy cream? Maybe a little less feta? Help please
Marcia
Sure, I’d suggest using half and half or whole milk, and you could reduce the feta a bit. Hope you enjoy!
Could this be made with quinoa or some other kind of grain instead of rice?
Hi Pam, Yes the recipe is very flexible.
Hi Jen,
This recipe looks great.
Is there an alternative to using cream?
Thank you,
Ross
Sure, you can get away with using half & half or whole milk. Enjoy!
Hi Jenn, I really don’t like feta cheese, can you provide suitable substitutes? Thanks!
Hi Linda, I think cheddar would work nicely here. Please LMK how it turns out if you try it. 🙂
Jenn, you emailed this out a few years ago for some reason (I can’t remember why!) but I have been making it since then from that particular email and wondering why you never put it on your site! I’m so glad it’s here, this is divine and everyone loves it. 10* if I could!