Italian Spinach Pie

Eat plenty of spinach to help keep your heart in tip-top shape with vitamins A and C and folate.

Italian Spinach Pie
Italian Spinach Pie

[quicklook-recipe prep_time=”10 min” cook_time=”38 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 tablespoon olive oil
  • 2 medium leeks, white part only, halved lengthwise, thinly sliced, and rinsed
  • 1 box (10 ounces) chopped spinach, thawed and squeezed dry
  • 1 cup cooked long-grain white rice
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon dried marjoram, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”48 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In medium nonstick skillet over medium heat, heat oil. Add leeks. Saute until softened, about 8 minutes. Set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat oven to 375°F. Lightly coat 9-inch glass pie plate with nonstick Cooking spray.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In medium bowl, combine leeks, spinach, rice, eggs, 3/4 cup Parmesan, marjoram, salt, and pepper. Spoon into Prep:ared plate and smooth top. Sprinkle with remaining 3/4 cup Parmesan.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake until firm and browned, about 30 minutes. Serve warm or at room temperature, cut into wedges.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”174″ calories_fat=”XX” fat=”8″ sat_fat=”4g” choles=”117mg” sodium=”524mg” carbs=”13g” sugars=”” protein=”11g” fiber=”2g”]

[/nutrition-info]

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Originally Published in Reader's Digest