Spinach And Cheese Pie

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* Exported from MasterCook *

 

Spinach And Cheese Pie

 

Recipe By : Fat-Free Holiday Recipes, by Sandra Woodruff, page 158

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRUST***

4 cups cooked brown rice

OR barley or bulgur wheat

1/4 cup fat-free egg substitute

OR 2 egg whites

***FILLING***

2 cups sliced fresh mushrooms

2 tablespoons dry white wine or water

20 ounces frozen chopped spinach -- thawed

and squeezed dry

2 cups evaporated skim milk

2 cups fat-free egg substitute

2 cups shredded nonfat cheese

OR reduced-fat mozzarella cheese

1/4 cup minced fresh parsley

1 teaspoon crushed fresh garlic

1 teaspoon dried thyme

1/4 teaspoon ground black pepper

1/4 cup grated nonfat Parmesan cheese

OR reduced-fat

 

Yield: 10 servings

 

This recipe makes 2 pies, each of which provides 5 generous servings.

 

1. To make the crust, combine the rice and egg substitute in a

medium-sized bowl, and stir to mix well. Coat two 9-inch deep dish pie

pans with nonstick cooking spray. Divide the crust mixture evenly between

the two pans, and use the back of a spoon to pat the mixture over the

bottom and sides of each pan. Set aside.

 

2. Place the mushrooms and the wine or water in a 3-quart pot. Cook and

stir over medium heat until the mushrooms are tender and the liquid has

evaporated. Remove the pot from the heat and stir in first the spinach;

then the evaporated milk; and then the egg substitute, mozzarella cheese,

parsley, garlic, thyme, and pepper.

 

3. Divide the pie filling evenly between the two pie crusts, and top each

of the filled pies with half of the Parmesan cheese. Bake at 375F for 45

minutes, or until a sharp knife inserted in the center of each pie comes

out clean. Remove the pies from the oven, and let sit for 5 minutes before

cutting into wedges and serving.

 

NUTRITIONAL FACTS (PER SERVING): Calories: 198, Cholesterol: 7 mg, Fat: 0.8

g, Protein: 20.5 g, Fiber: 2.5 g, Sodium: 340 mg

 

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