When I was pregnant, I found it almost impossible to eat meat. Just the smell made me sick. In its place I scarfed down anything with spinach and cheese. I was pretty keen on Mexican food too, and cake. Even cakes from supermarkets (gasp!). And if you think that’s bad, I think I ate “fries” from a certain clown with the rhyming name EVERY DAY. Ahem.
The whole thing was a processed carbs-fest. Even after my gorgeous girl came into the world I kept it up, eating mostly toast and vegemite sandwiches for every meal out of sudden extreme hunger coupled with sudden depletion of kitchen creativity and (mainly) impatience.
If I am lucky enough to have another baby grow inside my saggy belly, I’d like to think that I’d have shizz together a bit more than last time. So I’m on a little mission to find a few new recipes to lean on that will be easy to put together, nutrient-dense, and are ideally freezeable.
This week, I found a recipe for a crustless pie with spinach, feta cheese, and brown rice. Being the only spinach-eater in the house I thought I’d be waiting a while for the chance to make it. But then my little sister decided to fly down to visit and being a vegetarian, I had to find something suitable to cook for lunch, and it didn’t take me long to decide.
The original recipe comes from this website. I have converted it to Australian units of measurement, and made a few other small changes to reflect my dislike for too many additional egg whites (Did you know that excessive egg white consumption, without the yolks, can lead to biotin deficiency?) . I also added nutmeg. Because you can’t have spinach without nutmeg.
- 3 eggs
- 1/4 cup milk
- 1 tbsp olive oil or your preferred oil for sauteeing
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 x 250g package of frozen spinach, thawed and squeezed dry
- 3 cups of pre-cooked brown rice
- 1 cup of Feta cheese, crumbled
- Salt and pepper
- 1. Preheat oven to 200C. Grease a 20cm pie plate.
- 2. Beat together eggs, milk, nutmeg, salt and pepper.
- 3. Heat oil in a large frying pan over a medium-high heat. Add onion and cook for around 5 minutes til they start to turn clear. Add garlic and spinach and warm through.
- 4. Add spinach mix to a large bowl and stir in rice. Add the cheese and pour in the egg. Mix well then transfer everything into the pie pan. Smooth out the top using a spatula.
- 5. Bake for about 25 minutes or until lightly browned. Best to let it cool a little before slicing. Enjoy!
- Use white rice if you prefer. Make the prep quicker by making the rice ahead of time or using leftover rice.
- You could also line the pie dish with a few sheets of wholemeal or filo pastry to make more of a proper pie. Or you could take some of the mixture and roll it up in filo pastry to make individual parcels (like giant spring rolls) and bake them on an oven tray. This would make a great lunch box item.
- Or get fancy and bake it in a square tin and cut out small rounds with a cutter and serve as finger food.
This post first appeared on my old blog, Happy Healthy Home. I’m shutting down that site soon so I’m republishing a few of my favourite posts here.