Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 1
Recipe by Cooking Light September 1996

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Melt margarine in large saucepan over medium heat. Add chopped onion, and saute 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly. Remove saucepan from heat, and stir in the cooked rice, crumbled feta cheese, egg, egg whites, and spinach.

  • Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Cover and chill.

  • To serve, let stand 30 minutes at room temperature.

  • Bake pie at 400° for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.

  • Note: Besides the nutrients listed below, each serving provides 3,909 IUs vitamin A and 13mg vitamin C.

Nutrition Facts

198 calories; calories from fat 30; fat 6.7g; saturated fat 3.4g; mono fat 1.9g; poly fat 0.7g; protein 10g; carbohydrates 24.8g; fiber 2.3g; cholesterol 53mg; iron 1.9mg; sodium 494mg; calcium 237mg.
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