Greens, Rice and Feta Pie
 This recipe has been adapted from one that originally just called for spinach, but I’ve found it works well with any combo of greens in the winter salad mix, pak choi and a bit of Chinese cabbage. Good way to get greens into the tummies of those fussy eaters!

25 ml olive oil or butter
½ medium onion, chopped
1 heaping tablespoon plain flour
350 ml milk
350g cooked long grain rice
50g-75g fresh greens, chopped
100g feta cheese, crumbled
2 eggs, lightly beaten
salt/pepper to taste
45g parmesan cheese, grated

Preheat oven to 190 degrees. Heat oil or melt butter in medium saucepan over medium heat. Add onion and fry till soft, about 5 minutes. Add flour and stir constantly for 1 minute. Whisk in milk and bring to a gentle boil. Keep whisking until milk starts to thicken. Remove pan from heat and add remaining ingredients except parmesan, stirring to combine. Pour mixture into a greased 8” inch pie pan (or equivalent). Sprinkle parmesan on top and place in preheated oven. Bake for 35 minutes or until pie is set and slightly golden. Allow to sit a bit before serving. Serves 4.