Spinach Rice and Feta Pie
2 t butter
¾ cup chopped onion
2 t all-purpose flour
½ t salt
¼ t pepper
1 ½ c low-fat milk (1% works well)
2 c cooked rice
¾ c crumbled feta cheese (about 3oz)
1 large egg, lightly beaten
2 large egg whites, lightly beaten
12 oz frozen chopped spinach, thawed, drained and squeezed dry
2 T freshly grated Parmesan Cheese
Preheat oven to 400°F. Spray pie plate with cooking spray, set aside.
Melt butter in large saucepan over medium heat. Add onion and sauté for 3-5 minutes. Whisk in flour, salt and pepper, cook for an additional minute. Gradually add milk, stirring with a whisk until well blended. Bring mixture to a simmer and cook for 1 minute or until mixture thickens slightly stirring constantly.
Remove saucepan from heat and stir in cooked rice, crumbled feta cheese, egg, egg whites and spinach. You may wish to temper the eggs with some of the hot mixture before adding the eggs in to ensure they don’t set right away.
Pour the mixture into your prepared pie plate. Sprinkle with Parmesan Cheese.
Bake for 35 minutes or until set.
Printable recipe here.