Greek Aubergine and Spinach Pie


  • 3 tbsp olive oil
  • 1 large aubergine (eggplant), sliced
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 175g baby spinach, finely chopped
  • 4 eggs
  • 1/2 cup crumbled goats cheese
  • 1/2 cup grated parmesan cheese
  • 4 tblsp GF natural yoghurt
  • 6 tblsp milk
  • 2 cups cooked basmati rice
  • salt & ground black pepper
GF = Gluten Free
Gluten Free Greek Aubergine Spinach Pie


Preheat the oven to 180C/350F.

Fry the aubergine slices in 2 tblsp oil for 6-8 minutes on each side until golden. Remove from pan & set slices aside on kitchen paper to drain. In the same pan, add onion and garlic and fry gently until soft, adding extra oil if necessary. In a large bowl add spinach, goats cheese, parmesan, yogurt, milk, onion mix, salt & pepper and mix well. Line a baking dish with baking paper and spread rice evenly over the base. Next arrange the aubergine slices in an even layer over the rice, reserving a few slices for the top. Spoon spinach mix over the aubergines and place remaining few slices on top. Bake for 30-40 mins or until lightly browned.

Serve the pie warm or leave to cool before transferring to serving plate.


Need Gluten Free Ingredients
for this recipe?

Shiloh Farms Organic Basmati Gluten-Free Brown Rice
Shiloh Farms Organic Basmati Gluten-Free Brown Rice

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