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Spanakopita rice and egg bake

Spanakopita rice and egg bake image
Difficulty Easy
Preparation 20 min
Cooking 40 min


4 people
    • 300   g
    • 2  
    • 2   tbsp
    • 4  
    • 240   g
    • 7  
    • 100   ml
    • 200   g
    • 200   g


  1. Cook the rice in plenty of boiling salted water for 8 minutes; it should still have some bite. Drain and rinse in cold water, then drain really well.

  2. Meanwhile, finely chop the onion and cook in the oil in a large pan for about 5 minutes until starting to soften for sweetness. Add the garlic and cook for 2 minutes, stirring, then pile in the spinach for earthiness, cover and cook for 2 minutes to wilt down. Cook uncovered for 1-2 minutes to evaporate excess liquid, then remove from the heat and snip up the spinach with scissors.

  3. Preheat the oven to 180°C, fan 160°C, gas 4, and grease a baking dish (about 20cm x 30cm) with a little oil.

  4. Stir the rice through the spinach and onion mixture. Beat 3 of the eggs with the milk and some seasoning and mix this in too, crumbling in two-thirds of the salad cheese. Tip into the baking dish and smooth out. Drizzle the top with a little oil and bake for 20 minutes.

  5. Remove the dish from the oven and make 4 deep divots using a spoon; break an egg into each one, season then crumble the rest of the cheese all over the top for tang. Bake for about 15 minutes or until the whites of the eggs have set but the yolks are still slightly runny and creamy.

  6. Meanwhile, use a veg peeler to shave the carrots into ribbons. Steam or microwave for a couple of minutes until just softened but still with bite. Serve with the spanakopita bake.

  7. Total shop cost correct and checked on 03.01.24 and subject to change. Subject to product availability. To see full cost breakdown visit

Nutrition per serving

Kcal 665
Proteins (g) 33
Fats (g) 28
Fibre (g) 6