- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
- 2 serves veg or fruit
Indulge in a spinach and fetta rice pie with roasted carrots, a delicious and budget-friendly option for wholesome dining.
- Serves4
- Cook time40 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 3/4 cup (150g) Coles Long-Grain White Rice, rinsed, drained
- 250g pkt frozen spinach, thawed
- 200g Coles Deli Danish Fetta, crumbled
- 2 spring onions, thinly sliced
- 1 lemon, rind finely grated, juiced
- 2 tsp minced garlic
- 2 sheets puff pastry, just thawed
- 1 Coles Australian Free-Range Egg, lightly whisked
- 2 carrots, thinly sliced
- 420g can Coles Chickpeas, rinsed, drained
- 1 tbs olive oil
Nutritional information
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.
Method
Step 1
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.
Step 2
Squeeze excess liquid from the spinach. Discard liquid. Combine rice, spinach, fetta, spring onion, lemon rind and garlic in a large bowl.
Step 3
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.
Step 4
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.
Step 5
Serve the pie with carrot mixture.
Recipe tip
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.
Spinach and fetta rice pie with roasted carrots
- Serves4
- Cook time40 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 3/4 cup (150g) Coles Long-Grain White Rice, rinsed, drained
- 250g pkt frozen spinach, thawed
- 200g Coles Deli Danish Fetta, crumbled
- 2 spring onions, thinly sliced
- 1 lemon, rind finely grated, juiced
- 2 tsp minced garlic
- 2 sheets puff pastry, just thawed
- 1 Coles Australian Free-Range Egg, lightly whisked
- 2 carrots, thinly sliced
- 420g can Coles Chickpeas, rinsed, drained
- 1 tbs olive oil
Description
Indulge in a spinach and fetta rice pie with roasted carrots, a delicious and budget-friendly option for wholesome dining.
Method
Step 1
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.
Step 2
Squeeze excess liquid from the spinach. Discard liquid. Combine rice, spinach, fetta, spring onion, lemon rind and garlic in a large bowl.
Step 3
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.
Step 4
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.
Step 5
Serve the pie with carrot mixture.