Leek & Spinach Pie

vegetarian spinach and leek pie

This was one of the very first healthy recipes we tried making. You’ll notice that we don’t often use rice in our recipes now, but this pie marked a shift in our attitude towards food. We started making little changes, like eating brown rice instead of white, and trying new vegetables! This was the first time either of us had eaten or cooked with leeks. I was also vegetarian when we first tried this recipe, and we were looking for nutrient rich recipes. This pie has also been tested by Chelsea’s siblings, parents, and grandparents,  (meat eaters!) all of whom enjoyed it. It has a nice mild flavour and works well as a side to most dishes. It also keeps well and is great for lunches the next day.
Healthy Leek and Spinach Pie


1 cup brown rice
1 cup water
1 Tbsp olive oil
2 medium leeks, white part only halved and thinly sliced
250 g frozen chopped spinach thawed and squeezed dry
3 eggs
3/4 cup grated parmesan cheese, divided
1/4 cup grated cheddar cheese, divided
1/2 tsp dried marjoram
1/2 tsp garlic salt
1/4 tsp black pepper

Preheat oven to 375 degrees F. In a small saucepan prepare rice according to package directions. Heat oil in a medium frying pan, add leeks. Saute for approximately 8 minutes, until softened and slightly browned.

In a medium bowl combine the leeks, spinach, rice eggs, 1/2 cup parmesan and 1/8 cup cheddar, marjoram, garlic salt, and pepper. Lightly grease a medium pie plate. Spoon mixture into the pie plate. Smooth until even. Top with remaining parmesan and cheddar cheese.

Bake for 25-30 minutes or until slightly browned.
Nutritious Spinach and Leek Pie


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