Spinach-and-Cheese Pie

Total Time
1 hr 20 min
25 min
55 min
This is a great recipe to use leftover rice, but if you don’t have it on hand, stop at a Chinese restaurant and pick up a pint (2-cup of white or brown rice.


cooked white rice

2 cup(s)

grated Parmesan cheese

2 Tbsp

vegetable oil

2 tsp

uncooked onion(s)

1 small, chopped

uncooked bell pepper(s)

½ item(s), medium, green variety

garlic clove(s)

1 medium clove(s), minced

chopped frozen spinach

10 oz, thawed and squeezed dry


2 large

egg white(s)

2 large

grated Parmesan cheese

1 cup(s), Gruyère variety

1% low fat cottage cheese

½ cup(s)

dried thyme

½ tsp

black pepper

tsp, 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. Yields 1⁄6 of pie per person.

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