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.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.1g
  • Carbohydrate: 32.8g
  • Fiber: 4.9g
  • Cholesterol: 18mg
  • Iron: 4.7mg
  • Sodium: 315mg
  • Calcium: 392mg


  • 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. 1. Preheat oven to 350°.
  2. 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. 3. Combine 1/2 cup egg substitute, milk, salt, and pepper; stir in spinach and cheese.
  4. 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.
  5. carbo rating: 28
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach Pie with Rice Crust Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy