Spinach & Brown Rice Pie

This rice pie is amazingly delicious and is one of those recipes that works hot, cold, or at room temperature and can be eaten with a spoon, fork, or fingers. There are so many variations that can be done with it, for example, with some ham and cheese it would be amazing too.



  • 2 eggs
  • 4 egg whites
  • 1/4 cup non fat (or low fat) milk
  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 10-ounce package of spinach, thawed and squeezed dry
  • 3 cups of pre-cooked brown rice
  • 1 cup of Feta cheese, crumbled in large pieces (not crumbs)
  • Salt and pepper


  1. Pre heat oven to 425.
  2. Coat a 9-inch pie plate with cooking spray or olive oil.
  3. In a medium bowl beat together eggs, egg whites, milk
    and salt and pepper. Set aside.
  4. Heat oil in a large non-stick skillet over a medium-high heat.
  5. Add onion and cook for a few minutes or until they are translucent (about 5 minutes).
  6. Stir in garlic and spinach and cook for another couple of minutes.
  7. Transfer veggie mixture to a large bowl and stir in rice and Feta cheese and egg mixture.
  8. Pour the egg mixture over the veggies and then transfer everything into the pie pan.
  9. Smooth out the top using a spatula.
  10. Bake the ‘pie’ for about 25 minutes or until lightly browned.
  11. Cool for a few minutes before cutting up.

Serves 6 – Nutrition Per Serving
Calories: 260, Fat: 10g, Carbohydrate: 30g, Fibre: 3g, Sugar: 3g, Protein: 12g