Spinach and Rice Pie – a delicious recipe with english spinach, long-grain white rice, butter, spring onions, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Steam or microwave the spinach until tender.
2
Drain the cooked spinach well and squeeze out any excess liquid.
3
(I have used frozen spinach to make this recipe before).
4
Preheat oven to 190C.
5
Boil the rice until just tender.
6
Then drain the rice well.
7
Cook the sping onions in the butter until soft, using a samll frypan.
8
Mix all of the ingredients together in a large mixing bowl.
9
Season with salt and pepper.
10
Ensure the mixture is well mixed.
11
Pour the mixture into a greased 25cm pie dish and cook in a moderate oven 190C for approx 30 to 35 minutes or until lightly browned and set.
12
Stand the pie for ten minutes before serving.
13
Serve with a salad or vgetables.
673
kcal
Calories
40
g
Fat
45
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 bunch english spinach, trimmed and chopped, ¾ cup long-grain white rice, 50 g butter, 4 spring onions, thinly sliced, and more.
Yes, Spinach and Rice Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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