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Spinach, Rice, and Feta Pie

Source of Recipe

I adapted this recipe from Cooking Light, Sept. 1996, page 93.


Recipe Introduction

The original recipe didn't call for green onions, garlic, or mushrooms. It also only called for only 3 oz. feta and 2 T. Parmesan cheese. This could also be served as a vegetarian main course. Serve with a green salad and bread.

List of Ingredients

2 teaspoons butter
3/4 cup chopped onion
2 - 3 green onions -- optional
4 cloves crushed garlic -- optional
1 tablespoon all-purpose flour
1/2 teaspoon salt -- or more if needed
1/4 teaspoon pepper
1 1/2 cups 1% low-fat milk
8 ounces fresh mushrooms -- sliced and browned
2 cups cooked long-grain rice -- (I use basmati)
1 cup crumbled feta cheese -- (4 ounces)
1 large egg -- lightly beaten
2 large egg whites
10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry
Olive oil-flavored cooking spray
3 - 4 tablespoons grated Parmesan cheese



Recipe

Preheat oven to 400 degrees.

Melt butter in large saucepan over medium heat. Add chopped onion, green onion, and garlic and sauté 3 minutes.

Stir in flour, salt, and pepper and stir for about a minute.

Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly.

Remove saucepan from heat, and stir in the browned mushrooms, cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Mix well.

Pour mixture into a 10-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie.

Bake at 400 degrees for 35 minutes or until set.

Serves: 6-8