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Greek Picnic Pie

Submitted by: JustRightMenus


It's as easy to make half as much as to make it all - just use half of the pie filling. I've done it, and it works out great.

If you don't enjoy the admittedly strong flavor of eggplant very much, you may want to peel it. I did so, and my non-eggplant-loving husband said this dish was quite good.

Servings: 6

Categories: eggplant, leftover rice, spinach, vegetarian entree

From the kitchen of:

500 Best Ever Recipes: Mediterranean (Anness Publishing Ltd 2007), page 154.


1 pie crust (thawed, if frozen)

3-4 TB olive oil

1 large eggplant, sliced into rounds

1 onion, chopped

1 garlic clove, crushed

6 oz spinach

4 eggs

3 oz feta cheese

1/2 c. Parmesan cheese

4 TB plain yogurt

6 TB milk

2 c. cooked white rice




Preaheat the oven to 350°.

Roll out the pastry thinly; place in a flan ring (or tart pan or regular pie dish or even a springform pan). Prick the pastry all over, and bake it in the oven for 10-12 minutes, until it is pale golden.

Heat 2-3 TB of the olive oil in a frying pan, and fry the eggplant slices for 6-8 minutes on each side, until golden. Lift out and drain on papertowels.

Add the onion and garlic to the oil remaining in the pan, and fry gently until soft, adding a little extra oil if necessary.

Chop the spinach finely, by hand or in a food processor. Beat the eggs in a large mixing bowl, then add the spinach, feta, Parmesan, yogurt, milk, and the onion mixture. Season well with salt and pepper and stir thoroughly.

Spread the rice in an even layer over the base of the pastry. Reserve a few eggplant slices for the top, and arrange the rest in an even layer over the rice.

Spoon the spinach and feta mixture over the eggplant; place the reserved eggplant slices on top.

Bake for 30-40 minutes, until lightly browned.

Serve the pie warm, or cool completely before transferring to a serving plate - or wrapping and packing for a picnic!