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Spinach and Rice Pie Recipe

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This recipe for Spinach and Rice Pie is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
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
FILLING:

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
Directions:
Directions:
Heat oven to 350º.
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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