Number of servings : 6
Prep time: 10 Minutes
Cooking time: 38 Minutes
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
1 tablespoon olive oil
2 medium leeks, white part only, halved lengthwise, thinly sliced, and rinsed
1 box (10 ounces) chopped spinach, thawed and squeezed dry
1 cup cooked long-grain white rice
3 large eggs
1 cup grated Parmesan cheese
1/2 teaspoon dried marjoram, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
In medium nonstick skillet over medium heat, heat oil. Add leeks. Sauté until softened, about 8 minutes. Set aside.
Preheat oven to 375°F. Lightly coat 9-inch glass pie plate with nonstick cooking spray.
In medium bowl, combine leeks, spinach, rice, eggs, 3/4 cup Parmesan, marjoram, salt, and pepper. Spoon into prepared plate and smooth top. Sprinkle with remaining 1/4 cup Parmesan.
Bake until firm and browned, about 30 minutes. Serve warm or at room temperature, cut into wedges.