Entrees - Phase 2 - Spinach, Rice, and Feta Pie

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09-12-2008, 08:17 PM
We love this!

Spinach, Rice, and Feta Pie

2 t. smart balance
3/4 C. chopped onion
2 t. whole wheat flour
1/2 t. salt
1/4 t. pepper
1.5 C. low-fat milk
2 C. cooked brown rice
3/4 C. crumbled feta cheese
1 large egg, lightly beaten
2 large egg whites, lightly beaten
1 (10 oz) package frozen chopped spinach, thawed, drained, squeezed dry
Cooking spray
2 T. grated fresh Parmesan cheese

1. Preheat oven to 400*
2. Melt smart balance in large saucepan over medium heat. Add onion and saute 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly. Remove saucepan from heat, and stir in cooked rice, crumbled feta cheese, egg, egg whites, and spinach.
3. Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake at 400* for 35 minutes or until set.

Yield: 6 servings

Per serving: Calories - 212, Fat - 8g (sat. 4.3g,) Protein - 10.8g, Carbohydrate - 24.5, Fiber - 2.1, Cholesterol - 57mg, Iron - 2mg, Sodium - 565mg, Calcium - 268mg

WW Points per serving (for combo-doers) - 4