Spinach and Rice Crustless Pie
Try this Spinach and Rice Crustless Pie recipe
Try this Spinach and Rice Crustless Pie recipe
- salt and pepper
- 1 teaspoon dried oregano
- 1 medium onion finely chopped
- 5 eggs
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups rice
- 3/4 cup breadcrumbs
- 4 tablespoons finely chopped pancetta (or bacon)
- 1 kg fresh spinach (about 2 1/4 pounds)
- 5 cups homemade broth kept warm (chicken or vegetable)
- 1 1/2 cups grated pecorino cheese (or grated parmesan)
- 3 cups chopped cherry tomatoes
- 1 garlic clove peeled and finely minced
- 3 tablespoons chopped fresh basil
- Carbohydrate 48.1622351688986 g
- Cholesterol 10.6882812532703 mg
- Fat 6.95674531483463 g
- Fiber 1.63674997830282 g
- Protein 8.022550783609 g
- Saturated Fat 2.84084907913953 g
- Serving Size 1 1 Serving (284g)
- Sodium 276.412393367846 mg
- Sugar 46.5254851905958 g
- Trans Fat 0.556270719017821 g
- Calories 291 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Grease the sides and bottom of a 12 inch spring-form pan, and then sprinkle in 3/4 of the breadcrumbs.
- Turn the pan from side to side to coat the sides and bottom with the crumbs.
- Reserve the remaining breadcrumbs for the top.
- Heat the oil in a heavy bottomed saucepan and add the onion and pancetta and cook until the onion is translucent, and the pancetta is lightly browned.
- In a separate pan, wilt the spinach over low heat, then squeeze out all excess liquid, chop, and set aside.
- Add the rice to the onions and toast over medium heat for about 5 minutes, stirring continually.
- Add a ladle full of the broth and stir, cooking and adding broth as the rice cooks until it is al dente.
- Add the spinach to the rice and mix well, then allow the mixture to cool to room temperature.
- Reserving one egg yolk, lightly beat the rest of the eggs, and then stir these into the rice mixture along with the grated cheese and oregano.
- Season with salt and pepper and mix well.
- Pour the rice mixture into the prepared pan and smooth the top with a spoon.
- Lightly beat the remaining egg yolk and brush it across the top of the torta, then sprinkle on the remaining breadcrumbs.
- Bake the torta for 55 minutes to an hour until set.
- While the torta is baking, mix together the topping ingredients (3 cups chopped cherry tomatoes, 1 garlic clove peeled and finely minced, 3 tablespoons chopped fresh basil) in a small bowl and set aside.
- Serve the torta warm or at room temperature in slices with a scoop of the tomato topping.
My Spinach and Rice Crustless Pie Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a never-ending quest. I'm constantly juggling work deadlines, school pick-ups, and the general chaos of family life. So, when I stumble upon a recipe that’s both quick and satisfying, it's a real victory. This Spinach and Rice Crustless Pie is exactly that kind of recipe. It's surprisingly easy to make, and even better, the whole family loves it! I don’t need hours in the kitchen to create something truly special. This recipe is a lifesaver for those evenings when I'm short on time but still want to serve a wholesome, flavorful meal.
The best part? This recipe is incredibly versatile. You can easily adjust it to your preferences. Feel free to experiment with different cheeses – Parmesan, Asiago, or even a blend of both would work wonderfully. If you're not a fan of pancetta, bacon or even some finely chopped ham will also add a savory depth to the filling. And let's not forget the spinach! I love using fresh spinach, but frozen works just as well in a pinch. The important thing is to squeeze out all the excess water before adding it to the rice mixture; this prevents the pie from becoming soggy. The key to a successful crustless pie is in the balance of flavors and textures. The creamy rice, the earthy spinach, the salty pancetta – it all comes together beautifully in this dish. The vibrant green of the spinach against the golden brown of the baked pie is not only delicious but also visually appealing.
I often serve this pie for lunch, and it’s also a great option for a light dinner. Leftovers are fantastic for a quick weekday lunch the next day, too. The flavors meld beautifully overnight making it even tastier the next day. So next time you're looking for a simple yet delicious meal that's both satisfying and quick to prepare, give this Spinach and Rice Crustless Pie a try. You might just find your new favorite weeknight recipe, and your family will thank you for it. It has quickly become a staple in our home; it's a great way to incorporate more vegetables into our diet and it’s a recipe I know I can rely on to impress my family, whether they’re fussy eaters or not. I've had requests for this recipe numerous times from friends and family, so it’s a guaranteed crowd pleaser. Trust me on this one.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the rice mixture for a little heat.
- Herby delight: Experiment with different herbs like thyme, rosemary, or basil.
- Make it vegetarian: Omit the pancetta or bacon for a delicious vegetarian option.
- Dietary adjustments: Use gluten-free breadcrumbs to make this pie gluten-free.
- Make it ahead: This pie can be assembled ahead of time and baked when needed. The flavor only improves over time.
This Spinach and Rice Crustless Pie is more than just a recipe; it’s a testament to the power of simple ingredients coming together to create something truly special. It’s a recipe that embodies the heart of home cooking: easy to make, delicious to eat, and perfect for sharing with loved ones. Give it a try!
