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

Ingredients

  • 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

Preparation

  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
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