Photo of Spinach and Cheese Pie by WW

Spinach and Cheese Pie

Points® value
Total Time
1 hr 20 min
25 min
55 min
It's so helpful to have "kitchen sink" recipes in your back pockets. These are recipes that allow you to use great, yet small amounts of ingredients to create a delicious meal. This recipe features a rice crust which, when cooked, is crispy and tender at the same time, making it a wonderful use of leftover rice. If you don't have any on hand, pick up an 8.8 oz bag of microwaveable rice, which yields about 2 cups in under 2 minutes. With less than 30 minutes of active prep time you can have a delicious dinner or the main dish for a really neat brunch. Adding a mixed green salad with tomatoes, cucumbers and a light vinaigrette finishes this meal nicely.


Cooked long grain white rice

2 cup(s)

Grated Parmesan cheese

2 tbsp(s)

Vegetable oil

2 tsp(s)


1 small, chopped

Bell pepper

½ item(s), medium, green variety


1 clove(s), large, minced

Chopped frozen spinach

10 oz, thawed and squeezed dry


2 large

Egg whites

2 serving(s), large

Grated Parmesan cheese

1 cup(s), Gruyère variety

1% low fat cottage cheese

½ cup(s)

Dried thyme

½ tsp(s)

Black pepper

tsp(s), freshly ground


  1. Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick spray.
  2. To make the rice crust, toss the rice and Parmesan in a small bowl. With moistened fingers, firmly press the rice into the pie plate and up the sides to form a crust (do not form a rim); set aside.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the onion, green pepper, and garlic and cook, stirring frequently, until the onion is translucent, 6 – 8 minutes. Stir in the spinach and set aside to cool slightly.
  4. Beat the eggs and egg whites in a medium bowl. Beat in the Gruyère, cottage cheese, thyme, and pepper, then stir in the cooled spinach mixture. Pour the mixture into the rice-lined pie plate and bake until lightly browned on top and a knife inserted in the center comes out clean, 40 – 45 minutes.
  5. Yields 1⁄6 of pie per person.