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Spinach and Rice Pie Recipe

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This recipe for Spinach and Rice Pie, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Parsons
Added: Friday, June 12, 2009


1 c. cooked rice
1 medium yellow squash, unpeeled and shredded
1 egg, lightly beaten
1/3 c. dry, seasoned bread crumbs
2 tbsp. grated Parmesan cheese

3 eggs (or egg substitute equivalent)
3/4 c. milk
1/2 c. grated Parmesan cheese
1/2 t. salt
1 package (10 oz.) frozen chopped spinach, thawed
1/2 c. reduced fat shredded sharp cheddar cheese

Heat oven to 350.
To make crust: in a large bowl, mix rice, squash, egg, bread crumbs and Parmesan cheese. Press into a greased 9 in. pie plate.

To make filling: in a large bowl, beat eggs, milk, Parmesan cheese and salt. Stir in spinach until well mixed. Pour into crust. Bake 35 minutes or until filling is set. Sprinkle with cheddar cheese and bake an extra minute to melt cheese. Let stand 10 minutes before cutting.




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