spinach rice & two cheese filo pie

22nd June 2009


……scrambled, poached, fried, boiled, coddled, omelettes, souffle, cakes, frittatas, quiche….and the list goes on. I’d love to say I have freshly laid ones from our hen coop in our backyard, however, the slope of our site does not allow for this and our Ridgeback, Jessica would have a field day.  It seems to become more common as 3 of my friends and of course, my sister in Israel have gone down this path with great success.  I received some fresh eggs the other day and used them in a variation of the Spinach and Feta Pie. Rice has been added for extra carbohydrate, as I have a half marathon looming in two week’s time and I want all the help I can get.

spinach rice & two cheese pie

 I always use ‘Mersey Valley Vintage Cheddar’ – very crumbly, smooth and intense flavour.  Have tried other cheddars, but not as good a result.  This recipe makes quite a ‘spinachy’ pie.  For a larger pie, increase rice and eggs.


2 bunches fresh spinach, finely chopped or 1 block of frozen leaf spinach

½ cup cooked brown rice (or basmati, if you prefer white)

125g fetta, crumbled

125g strong cheddar, crumbled

4 eggs

1 Tbsp fresh dill, chopped (or 2 tsp dried)

1 Tbsp pine nuts (toasted, if prefer)

½ tsp nutmeg

cracked black pepper

sesame seeds (I use a mix of black and white)

6 sheets filo pastry

oil/melted butter


1.  Pre-heat oven to 180 degrees Celsius. Lightly grease oven-proof dish (I use a round, 24cm ceramic one ) with oil.

2.  Steam spinach and press out excess water, allow to cool slightly, then add rice and season with pepper.

3.  In a large bowl, combine all other ingredients together and add spinach & rice mixture.

4.  Line dish with the 6 sheets of filo, alternating each piece in different directions.  Brush each with melted butter/oil if wish (I use an extra virgin cold pressed olive oil spray).

5.  Pour in spinach & egg mixture and spread evenly. Tuck in filo edges and brush with oil/melted butter.

6.  Sprinkle with sesame seeds and bake in the oven for 30 – 40 minutes or until set and lightly brown on top.


 Shared goodness from Donna

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