Spinach, Cheddar and Rice Pie Recipe

Name: Spinach, Cheddar and Rice Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups onions chopped; 4 cloves garlic or to taste, minced; 10 ounces spinach, frozen 1 package, chopped, thawed and squeezed dry; 3 cups rice cooked or leftover, brown or regular; 1 1/4 cups cheddar cheese shredded; 1/2 teaspoon red hot pepper sauce any brand, or to taste; ⅛ teaspoon salt; 1/2 teaspoon black pepper freshly ground; 4 large eggs; 4 tablespoons milk

Servings: persons

2 tablespoons olive oil
2 cups onions chopped
4 cloves garlic or to taste, minced
10 ounces spinach, frozen 1 package, chopped, thawed and squeezed dry
3 cups rice cooked or leftover, brown or regular
1 1/4 cups cheddar cheese shredded
1/2 teaspoon red hot pepper sauce any brand, or to taste
⅛ teaspoon salt
1/2 teaspoon black pepper freshly ground
4 large eggs
4 tablespoons milk

1
Well brush a 9-inch pie pan with olive oil or coat with cooking spray.
2
Heat the olive oil in a large nonstick skillet over medium-high heat.
3
Add the onion and cook, stirring often, until browned, 6 to 8 minutes.
4
Meanwhile preheat the oven to 425 degrees F.
5
Stir in the garlic and spinach, and cook for 1 more minute .
6
Transfer the mixture to a large bowl.
7
Add the rice, cheese, hot pepper sauce, pepper and salt to the large bowl.
8
Stir the mixture with a wooden spoon until well combined.
9
In another bowl, whisk the eggs and milk until well blended.
10
Pour into the rice and spinach mixture, and stir until well mixed.
11
Transfer to the prepared pan and smooth the top with a spatula.
12
Bake the pie until lightly browned in spots, 22 to 28 minutes.
13
Let sit for about 10 minutes.
14
Cut into wedges and serve warm with more red hot pepper sauce if desired.

929

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups onions chopped, 4 cloves garlic or to taste, minced, 10 ounces spinach, frozen 1 package, chopped, thawed and squeezed dry, and more.

Yes, Spinach, Cheddar 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.

That's it — enjoy your meal!

Spinach, Cheddar and Rice Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions