Spinach and Rice Pie
Serves: 6
  • 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 phyllo pastry
  • 1 Tbsp extra virgin olive oil
  1. Preheat oven to 350°F. Squeeze excess water from spinach to remove excess moisture.
  2. Place spinach, onion, cottage cheese, eggs, parsley, and cooked rice in a bowl. Mix well.
  3. Lay out sheets of phyllo on a flat pan or counter. Cover with greaseproof paper and a clean, damp tea-towel. Take one sheet of phyllo and line a lightly greased pie pan. Place a second sheet on top in the opposite direction. Repeat until 4 layers are reached.
  4. Brush phyllo lightly with oil. Trim with scissors about 1 inch from edge of dish. Spoon spinach filling into dish. Top with remaining phyllo as above. Brush top with lightly with oil.
  5. Trim top layers of phyllo to equal bottom layers. Gently fold edges of phyllo over a half inch then over another half inch to form a seam around the edge of pie.
  6. Make a vent on top of pie. Bake in preheated oven for 45 minutes or until golden brown.
Nutrition Information
Calories: 201 Fat: 6 g Carbohydrates: 25 g Sugar: 2 g Sodium: 329 mg Fiber: 2 g Protein: 10 g