Indulge in a spinach and fetta rice pie with roasted carrots, a delicious and budget-friendly option for wholesome dining.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Line a large baking tray with baking paper. Cook the rice in a medium saucepan of boiling water for 10 mins or until just tender. Drain and set aside, stirring occasionally, to cool slightly.
Squeeze excess liquid from the spinach. Discard liquid. Combine rice, spinach, fetta, spring onion, lemon rind and garlic in a large bowl.
Arrange 1 sheet of pastry on the lined tray. Spoon rice mixture over pastry and spread to an even layer, leaving a 1.5cm border around the edges. Arrange the remaining pastry sheet over the top. Press edges to seal and enclose filling. Fold the edge of the bottom pastry over and pinch to enclose. Use a small sharp knife to make diagonal scores in top pastry. Brush with egg. Bake for 30 mins or until golden brown and puffed.
Meanwhile, line a small baking tray with baking paper. Arrange the carrot and chickpeas on the lined tray. Drizzle with oil. Bake with the pie, tossing halfway, for 20 mins or until carrot is tender and chickpeas are light golden. Add lemon juice and toss to combine.
Serve the pie with carrot mixture.
COOK. STORE. SAVE.
Use it up: Don’t toss the liquid from the chickpeas – use it to make vegan mini pavlovas using the recipe at coles.com.au/eggfreepavs.
Indulge in a spinach and fetta rice pie with roasted carrots, a delicious and budget-friendly option for wholesome dining.
Preheat oven to 200°C. Line a large baking tray with baking paper. Cook the rice in a medium saucepan of boiling water for 10 mins or until just tender. Drain and set aside, stirring occasionally, to cool slightly.
Squeeze excess liquid from the spinach. Discard liquid. Combine rice, spinach, fetta, spring onion, lemon rind and garlic in a large bowl.
Arrange 1 sheet of pastry on the lined tray. Spoon rice mixture over pastry and spread to an even layer, leaving a 1.5cm border around the edges. Arrange the remaining pastry sheet over the top. Press edges to seal and enclose filling. Fold the edge of the bottom pastry over and pinch to enclose. Use a small sharp knife to make diagonal scores in top pastry. Brush with egg. Bake for 30 mins or until golden brown and puffed.
Meanwhile, line a small baking tray with baking paper. Arrange the carrot and chickpeas on the lined tray. Drizzle with oil. Bake with the pie, tossing halfway, for 20 mins or until carrot is tender and chickpeas are light golden. Add lemon juice and toss to combine.
Serve the pie with carrot mixture.