Spinach-Feta Stuffed Shells or Spinach Rice Feta pie?

[lisas3575]

I have the ingredients on hand to make one of these... which one would you recommend?

[RUSTYSMOM]

We love the spinach feta rice pie - but I have never made the shells. THe pie is excellent as leftovers too!! Speaking of which I need to make this again soon. THanks for the suggestion.

[kima]

These are both excellent. I am sure by now you have already made one of them!
I find the shells a little faster to put together.
So which one did you make?????

[lisas3575]

Neither yet!! Tonight was the Zippy Black Bean burritos. A repeater for me and super-duper easy. I'll probably do one of these feta ones tomorrow, depending on how my day rounds out.

I'd still love to hear votes, however!

[Grace]

I definitely vote for the shells....DELISH!!! :D

Which reminds me - I haven't made them in over a year.....looks like I'll have to put that one back on the menu soon!

[Susan]

Another vote for the pie! Yum! :D It's on my list to make again in March. The leftovers are excellent and highly quarreled over at my house!

~Susan~

[AmyBeth73]

They're very fast and easy. But if I remember correctly, the recipe calls for two packages of frozen spinich, and I only use one because two would be overkill IMHO.

[gertdog]

I loved the shells and so did DF. Great flavor, and so easy to make!

I haven't made the pie, though, so can't compare.

[ewatkins]

These both sound great -what issue?

[tbear1923]

Would someone please post these two recipes? They sound very delicious and I am eager to try!!! I love spinach!
(also if you added any variations let me know..._

[lisas3575]

* Exported from MasterCook Mac *

Spinach, Rice, & Feta Pie

Recipe By : Cooking Light 1996
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons margarine
3/4 cup chopped onion
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups 1% low-fat milk
2 cups cooked long-grain rice
3/4 cup crumbled Feta cheese -- (3 ounces)
1 large egg -- lightly beaten
2 large egg whites
10 ounces frozen chopped spinach -- thawed, drained,
and squeezed dry
Olive oil-flavored cooking spray
2 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees. Melt margarine in large saucepan over medium heat. Add chopped onion, and sauté 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly. Remove saucepan from heat, and stir in the cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake pie at 400 degrees for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.


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Per serving (excluding unknown items): 136 Calories; 8g Fat (49% calories from fat); 9g Protein; 8g Carbohydrate; 56mg Cholesterol; 536mg Sodium
Food Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat


_____

* Exported from MasterCook Mac *

Spinach-Feta Stuffed Shells

Recipe By : Cooking Light
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup 1% low-fat cottage cheese
1/2 cup crumbled feta cheese with basil and tomato -- (2 ounces) divided
1/4 cup chopped fresh parsley -- divided
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 package frozen chopped spinach -- (10-ounce) thawed,
drained, and squeezed dry
1 garlic clove -- minced
16 hot cooked large seashell pasta
2 1/2 cups bottled fat-free marinara sauce
2 tablespoons chopped fresh or 2 teaspoons dried basil

1. Combine cottage cheese, 1/4 cup feta cheese, 3 tablespoons parsley, salt, nutmeg, spinach, and garlic in a large bowl. Spoon 2 tablespoons cheese mixture into each pasta shell.

2. Combine the sauce and basil in a large nonstick skillet. Arrange stuffed shells in pan, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 15 minutes. Remove from heat, and sprinkle with 1/4 cup feta and 1 tablespoon parsley. Yield: 4 servings (serving size: 4 stuffed shells and 1/2 cup sauce).

CALORIES 293 (14% from fat); FAT 4.5g (sat 2.6g, mono 0.9g, poly 0.4g); PROTEIN 18.3g; CARB 44.5g; FIBER 5.7g; CHOL 15mg; IRON 4.1mg; SODIUM 966mg; CALC 323mg

[Linda in MO]

Here you go...

* Exported from MasterCook *

Spinach, Rice, & Feta Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1996 , Pasta,
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons margarine
3/4 cup chopped onion
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups 1% low-fat milk
2 cups cooked long-grain rice
3/4 cup crumbled Feta cheese -- (3 ounces)
1 large egg -- lightly beaten
2 large egg whites
10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry
Olive oil-flavored cooking spray
2 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees. Melt margarine in large saucepan over medium heat. Add chopped onion, and sauté 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly. Remove saucepan from heat, and stir in the cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake pie at 400 degrees for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.

Source:
"Cooking Light, Sept. 1996, page 93"
Copyright:
"© Cooking Light"

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Per Serving (excluding unknown items): 213 Calories; 7g Fat (31.6% calories from fat); 11g Protein; 26g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 528mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

****************************************

And tbear, since you asked for variations, here's how I make it...

* Exported from MasterCook *

Spinach, Rice, & Feta Pie

Recipe By :adapted from Cooking Light, Sept. 1996, page 93
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat , Rice,
Side Dish , Vegetarian Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil or butter
3/4 cup chopped onion
2 - 3 green onions -- optional
4 cloves crushed garlic
1 tablespoon all-purpose flour
1/2 to 3/4 teaspoon Kosher salt -- or more if needed
1/4 teaspoon pepper
1 1/2 cups 1% low-fat milk
8 ounces fresh mushrooms -- sliced and browned
2 cups cooked long-grain rice -- (I use basmati)
1 cup crumbled feta cheese -- (4 ounces)
1 large egg -- lightly beaten
2 large egg whites
10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry
Olive oil-flavored cooking spray
3 - 4 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees.

Melt butter in large saucepan over medium heat. Add chopped onion, green onion, and garlic and sauté 3 minutes.

Stir in flour, salt, and pepper and stir for about a minute.

Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly.

Remove saucepan from heat, and stir in the browned mushrooms, cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Mix well.

Pour mixture into a 10-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie.

Bake at 400 degrees for 35 minutes or until set.

[lisas3575]

jinx!! :D Buy me a Coke.

[Linda in MO]

:eek: :p :D

[lisas3575]

This is the one I made, mostly because I realized I didn't have any pasta shells. Whoops.

It was faboulous! I'll be making it again. I was surprised that the feta wasn't more pronounced (good news for folks who aren't keen on feta). It reminded me of a quiche, but a lot less eggy. Easy to make, pretty to serve. Yummmmm.

[SandyM]

Yay!! Thanks for the review, Lisa. I missed this one the first time around. Or perhaps, seeing feta, I disregarded it, since I like it in the smallest of doses.

I'll add this one to our "to try" list - which keeps getting longer........and longer.........so many recipes, so little time.........:cool:

[lisas3575]

For some reason the feta really mellowed in this recipe-- I think it's safe, Sandy! :D