Italian Spinach Pie

Italian Spinach Pie Italian Spinach Pie

Quick look

  • prep 10 min    cook 38 min
  • serves 6


  • 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

    How to make it  48 minutes

  • 1

    In medium nonstick skillet over medium heat, heat oil. Add leeks. Saute until softened, about 8 minutes. Set aside.

  • 2

    Preheat oven to 375°F. Lightly coat 9-inch glass pie plate with nonstick Cooking spray.

  • 3

    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.

  • 4

    Bake until firm and browned, about 30 minutes. Serve warm or at room temperature, cut into wedges.

Nutritional Information(per serving)

  • Calories: 174
  • Calories from Fat: XX
  • Fat: 8
  • Saturated Fat: 4g
  • Cholesterol: 117mg
  • Sodium: 524mg
  • Carbs: 13g
  • Protein: 11g
  • Fiber: 2g

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