Monday, April 10, 2006
Spinach Feta Pie
This is an actual picture, taken at our house this evening, of what I made for supper. Even Maria, the picky one, loved it...even after she went "waaa" when I told her what was for supper when she asked. She ate the whole thing. I saw this recipe in the paper, but I used olive oil instead of butter and 3 whole eggs instead of 1 egg & 2 egg whites, oh, and 4 oz. feta instead of 3, and instant brown rice, instead of long grain, and 2 cloves garlic instead of 1. Oh, and I skipped the parsley flakes and went for paprika. So this is sort of what I made, and we all loved it.
Recipe: Spinach feta pie -- Birdwing Spa
Wednesday, April 05, 2006
2 teaspoons unsalted butter
3/4 cup onion, chopped
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 teaspoon each salt and pepper
1 1/2 cups fat-free milk
2 cups cooked long-grain rice
3/4 cup (3 ounces) crumbled feta cheese
1 large egg, lightly beaten
2 large egg whites
1 tablespoon parsley flakes
1 (9- or 10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons freshly grated Parmesan cheese
1 cup cheddar cheese, finely shredded
PREPARATION: Heat oven to 400 degrees. In large saucepan over medium heat, melt butter. Add chopped onion and garlic; and saute 3 minutes. Stir in flour, salt and pepper. Gradually add milk, stirring with a wire 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 the cooked rice, crumbled feta cheese, egg, egg whites, parsley and spinach.
Pour mixture into a 10-inch pie plate coated with cooking spray. Sprinkle cheddar and Parmesan cheeses over pie. Bake for 30 to 35 minutes or until pie is golden brown.
Makes 6 servings.
Nutrition information per serving: 264 calories, 13 grams fat, 15 grams protein, 23 grams carbohydrate, 2 grams fiber, 74 milligrams cholesterol, 777 milligrams sodium.