Greek Aubergine and Spinach Pie


Ingredients

  • 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

Directions

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.

Enjoy!

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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