Spinach and Rice Pie 

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Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 45 mins

Spinach, rice, eggs and cottage cheese on a base of filo pastry.

Suggestions:

Allow an extra 30 to 40 minutes to pre-cook rice.

Ingredients:

1 cup cooked brown rice

1 onion, grated

1 cup lowfat cottage cheese

2 eggs, lightly beaten

2 Tbsp chopped parsley

8 sheets filo pastry

1 Tbsp olive or canola oil

9 oz frozen chopped spinach, thawed

Directions:

Preheat oven to 350°F.

Press spinach to remove excess moisture.

Place spinach, rice, onion, cottage cheese, eggs and parsley in a bowl. Mix well.

Lay sheets of filo on a bench. Cover with greaseproof paper and a clean, damp tea-towel.

Take one sheet of filo and line a lightly greased pie plate. Place a second sheet on top in the opposite direction. Repeat until 4 layers are reached.

Brush filo lightly with oil. Trim with scissors about 1 inch from edge of dish.

Spoon filling into dish. Top with remaining filo as above. Brush top with lightly with oil.

Trim top layers of filo to equal bottom layers. Gently fold edges of filo over a half inch then over another half inch to form a seam around the edge of pie.

Make a vent on top of pie. Bake in a moderate oven for 45 minutes or until golden brown.

Serve with cherry tomato salad or selected vegetables and garlic bread.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Network