Spinach, Rice and Feta (Crustless) Pie

If you love the traditional Greek spanikopita, here is the way to enjoy the flavors without the gluten (and tedious time of layering) of the Filo dough. This is such a healthy and easy vegetarian meal, it's also a great way to use up leftover rice. It only takes about 15 minutes to prep, and cooks in 30 minutes so it's a great weeknight meal.

This pie also reheats beautifully and is full of healthy spinach and onions for extra nutrients. I modified this recipe, originally from Cooking Light magazine in the 1990's, so while it called for margarine back in the day, I now use pure, natural items like butter, whole milk and whole eggs.

Ingredients:

2T Butter

3/4 cup of Onion, diced

2 T Flour (I use King Arthur Gluten Free)

1 t Salt

1/2 t Pepper

1 1/2 cup Whole Milk

2 c Rice (cooked, I used Jasmine)

3/4 c Crumbled Feta Cheese

2 Eggs, beaten

1 10 oz package of Frozen Spinach, (thawed, drained, and squeezed dry)

2 T Grated Parmesan

Butter one 9-inch pie dish and set aside.

Heat your oven to 400 degrees.

Melt butter in large saucepan over medium heat.

Add chopped onion and sauté about 3 minutes.

Stir in flour, salt and pepper.

Gradually add in milk, whisking until well-blended.

Bring mixture to a simmer and cook 1 minute until thick, stirring constantly.

Remove from heat and add in cooked rice, crumbed feta cheese, the eggs and spinach.

Spread evenly into pie plate.

Sprinkle parmesan cheese over pie.

Bake 30-35 minutes until set. If necessary, broil for 2 minutes to crisp up top.