Spinach and Rice Pie

Spinach and Rice Pie

A delicious Greek-styled spinach pie with the addition of rice and cottage cheese.


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Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 45 mins
Extra Time: 40 mins
(to pre-cook rice)

Yield: 6 x slices

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1 cup cooked brown rice
  • 1 onion, grated
  • 1 cup low-fat cottage cheese
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped parsley
  • 9 oz frozen chopped spinach, thawed
  • 8 sheets filo pastry
  • 1 Tbsp olive or canola oil


Preheat oven to 350F. Press spinach to remove excess moisture.

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

Lay out sheets of filo on a flat pan or table. Cover with greaseproof paper and a clean, damp tea-towel. Take one sheet of filo and line a lightly greased pie pan. 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 spinach 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 preheated oven for 45 minutes or until golden brown.


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

Serving suggestions are not included in nutritional analysis.