Spinach Rice and Feta Pie
Indulge in the savory goodness of this Spinach Rice and Feta Pie, a Mediterranean-inspired dish that combines wholesome ingredients with flaky, golden phyllo pastry. This recipe brings together tender sautéed spinach, fluffy cooked rice, tangy crumbled feta, and fresh herbs like dill and parsley for a flavor-packed filling that’s both comforting and nutritious. Perfectly layered with buttery phyllo, this pie bakes to crispy perfection, making it an ideal centerpiece for a family dinner or a standout addition to any brunch spread. With a prep time of just 25 minutes and a delightful blend of textures and flavors, this spinach rice and feta pie is sure to impress. Serve warm for a satisfying meal or enjoy leftovers at room temperature for a delicious snack.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 500 grams fresh spinach, chopped
- 1 cup cooked rice
- 200 grams feta cheese, crumbled
- 2 large egg, beaten
- 2 tablespoons dill, finely chopped
- 2 tablespoons parsley, finely chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 8 sheets phyllo pastry sheets
- 100 grams butter, melted
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round pie dish.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute, stirring frequently.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the cooked rice, crumbled feta cheese, beaten eggs, chopped dill, chopped parsley, salt, and black pepper. Mix well to combine.
Stir the cooled spinach mixture into the rice and feta mixture, ensuring everything is evenly combined.
Place one sheet of phyllo pastry in the prepared pie dish, letting the edges hang over the sides. Brush lightly with melted butter. Layer another phyllo sheet on top and brush with more butter. Repeat with 4 more sheets of phyllo, each time brushing with butter, ensuring the base and sides of the dish are well covered.
Spoon the spinach and rice filling into the phyllo-lined dish and spread it out evenly.
Cover the filling with the remaining 2 sheets of phyllo pastry, brushing each layer with melted butter. Tuck the overhanging edges of the phyllo neatly around the pie to seal it.
Brush the top of the pie with any remaining melted butter and use a sharp knife to score a few slits on the top for steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden and crispy.
Remove the pie from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 4609 mg | 200% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1602 mg | 123% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
