Cooking Spinach Rice Pilaf Pie With Chickpeas & Black Olives

Sometimes a goof in the kitchen can lead to some good results. A few weeks back I intended to make a recipe I found in Hannaford’s Fresh magazine that they give you for free if you spend a certain amount of money. It was going to be the simple Spinach Rice Pilaf Pie, but I wound up accidentally reading the wrong recipe’s ingredients (which I strangely had most of in my pantry). I only realized this after I drained a can of black olives and chickpeas for the other recipe. Even though those two things weren’t included in the original recipe I wanted to make, I worked them in and think the results were pretty solid.

I made this work by adding the olives and chickpeas to the egg/cheese mix that you incorporate the cooked spinach/rice mixture after that’s all cooked. I should have also baked this new, bigger mixture in a larger container of some kind. As such, I had a little spillage in the stove and it took a little longer to cook, but otherwise, I thought the added chickpeas and olives made the flavor a lot more interesting in this dish. Give it a whirl and see how it works for you!



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