Spinach Pie with Rice Crust

Before you start assembling this pie, you'll need to cook the brown rice and the spinach first. You'll need about 1 pound of washed and trimmed spinach to get 2 cups of cooked. Cook 1 cup rice in 1 cup water according to package directions to get 2 cups cooked rice.


4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 279
Caloriesfromfat 0.0 %
Fat 9.3 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.1 g
Carbohydrate 32.8 g
Fiber 4.9 g
Cholesterol 18 mg
Iron 4.7 mg
Sodium 315 mg
Calcium 392 mg


2 cups cooked instant brown rice
3/4 cup egg substitute, divided
1/2 cup finely chopped onion
1 tablespoon margarine, melted
Cooking spray
1/3 cup evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon white pepper
2 cups drained cooked spinach
2/3 cup (2.6 ounces) shredded Swiss cheese
1 tomato, sliced


1. Preheat oven to 350°.

2. Combine rice, 1/4 cup egg substitute, onion, and margarine; press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Set aside.

3. Combine 1/2 cup egg substitute, milk, salt, and pepper; stir in spinach and cheese.

4. Pour spinach mixture into prepared rice crust; arrange tomato slices around edge of pie. Bake at 350° for 30 minutes or until set. Let stand 10 minutes before cutting into 4 wedges.

carbo rating: 28

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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