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Feta and Maine Lobster Pie

Submitted by: Jean Thornburg Smalls, Boothbay Harbor, ME
See more like this in: Entrees


(4 servings)

1 cup water

½ cup long-grain rice (uncooked)

¼ teaspoon salt

1 each egg, beaten

1 cup Feta cheese (basil & tomato or plain), crumbled

¾ cup milk

1 tablespoon all-purpose flour

3 each eggs, beaten

2 cups cooked Maine Lobster meat, coarsely chopped

1 cup fresh spinach, chopped

½ cup Feta cheese with basil and tomato, crumbled

¼ cup green onions, sliced

1 clove garlic, minced

¼ teaspoon salt


In a small saucepan bring water to boil.  Stir in rice and ¼ teaspoon of salt.  Return to boiling; reduce heat, simmer covered for 15 minutes or until liquid is absorbed.  Remove pan from heat; let stand covered for 5 minutes.  Allow the rice to cool for 15 minutes.  While rice is cooling, preheat oven to 325°.  Stir the 1 beaten egg and the 1 cup Feta cheese into the cooled rice.  Grease a 9” glass pie plate, place the rice mixture into bottom and sides of pie plate, being careful not to cover rim.  Press the rice down with the back of a spoon, keeping edges high.  Bake crust for 10 minutes or until set.


In medium bowl stir milk into flour until thoroughly combined.  Stir in the 3 beaten eggs, the Maine Lobster, chopped spinach, Feta cheese, green onion, garlic and the remaining salt.  Pour milk mixture into the prebaked rice crust.  Bake uncovered, for about 45 minutes or until a knife inserted near center comes out clean.  If necessary, cover the edge of the crust with foil to prevent over-browning.  Let pie stand 10 minutes before serving.


Per serving: 

Cal. 359

Prot. 29 g

Carbo. 23 g

Chol. 309 mg

Total Fat 16 g

Sod. 1118 mg

Nutritional information provided by MasterCook II and is meant to be an approximate guide.

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