Spinach and cheese pie
6
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
Its 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.
Ingredients
Cooked white rice
2 cup(s)
Grated Parmesan cheese
2 Tbsp
Vegetable oil
2 tsp
Onion
1 small, chopped
Bell pepper
½ item(s), medium, green variety
Garlic
1 clove(s), minced
Chopped frozen spinach
10 oz, thawed and squeezed dry
Egg
2 large egg(s)
Egg whites
2 large
Grated Parmesan cheese
1 cup(s), Gruyère variety
Fat free cottage cheese
½ cup(s)
Dried thyme
½ tsp
Black pepper
⅛ tsp, freshly ground
Instructions
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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