Italian spinach pie
(1)
50 minutes
With vitamins A and C and folate, spinach is good for heart health.
Lynn Lewis
5 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Heat oil in a medium non-stick frying pan. Add the leeks; sauté until softened, about 8 minutes. Set aside.
- 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.
- Bake until firm and browned, about 30 minutes. Serve warm or at room temperature, cut into wedges.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
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