RICE and SPINACH PIE in a pan, a simple and tasty first course perfect for both lunch and dinner, light and delicious to make in a short time.
This rice and spinach pie in a pan is excellent, a very simple and light dish ideal to start the week, also perfect for the little ones. Of course, you can also bake it if you prefer.
The recipe for this rice pie is ideal if you are looking for a simple but tasty dish that is also light, you can obviously enrich it as you like, maybe with pieces of melting cheese.
Perfect to start the week lightly but always goes down well, even for the little ones, maybe to get them to eat some vegetables.
Join me in the kitchen today there’s the rice and spinach pie in a pan!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 cups Arborio Rice
- 14.1 oz Spinach
- 3.5 oz Prosciutto (one slice)
- 2 Eggs
- 3.5 oz Ricotta
Preparation
Wash the spinach well and boil them with a little water then drain them well.
Boil the rice, then drain it and place it in a large bowl.
Add the spinach, eggs, ricotta, and diced prosciutto.
Salt to taste and mix.
Lightly oil a non-stick pan, let it heat a bit, and add the rice.
Cook over low heat for about 10-15 minutes per side, flipping it with the help of a plate.
Bon appétit
Arte in Cucina recommends
Rice and spinach pie in a pan, a simple and tasty first course, light and delicious to make in a short time.
You can also bake the rice pie at 350°F for about 15-20 minutes in a preheated oven.
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