Italian spinach pie

Italian spinach pie


4 people made this

With vitamins A and C and folate, spinach is good for heart health.

Lynn Lewis

Serves: 6 

  • 1 tablespoon olive oil
  • 2 medium leeks, white part only, halved lengthways, thinly sliced, and rinsed
  • 250 g frozen chopped spinach, thawed and squeezed dry
  • 1 cup (200 g) cooked long-grain white rice
  • 3 large eggs
  • 1 cup (85 g) grated parmesan cheese
  • ½ teaspoon dried marjoram
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat oil in a medium non-stick frying pan. Add the leeks; sauté until softened, about 8 minutes. Set aside.
  2. Preheat oven to 190°C. Lightly coat a 23 cm glass pie plate with non-stick cooking spray. Combine the leeks, spinach, rice, eggs, 3⁄4 cup parmesan, marjoram, salt and pepper in a medium bowl. Spoon mixture into the prepared pie plate, smooth the top and sprinkle with remaining parmesan.
  3. Bake until firm and browned, about 30 minutes. Serve warm or at room temperature, cut into wedges.

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Reviews (1)


The whole family enjoyed this recipe (even my 12-month-old baby). The parmesan gives it alot of flavour. We served it with steamed veggies for a terrific well-balanced vegetarian meal. - 06 Aug 2009

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