Spinach And Cheese Pie

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Spinach And Cheese Pie

 

CRUST:

4 cups cooked brown rice, barley, or bulgur wheat

2 egg whites

 

FILLING:

2 cups sliced fresh mushrooms

2 tablespoons dry white wine or water

2 packages frozen chopped spinach, thawed and squeezed dry

2 cups evaporated skim milk

2 cups fat-free egg substitute

2 cups shredded nonfat mozzarella cheese

l teaspoon crushed fresh garlic

l teaspoon ground black pepper

1/4 cup grated nonfat Parmesan cheese

 

To make the crust, combine the rice and egg whites in a

medium-sized bowl, and mix well. Coat two 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.

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 frist the spinach; then the evaporated

milk; and then the egg substitute, mozzarella cheese,

parsley, garlic, thyme, and pepper. Divide the pie filling

evenly between the two pies crust, and top each of the filled

pies with half of the Parmesan cheese. Bake at 375 degrees

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 set for 5 minutes before cutting into wedges and

serving.

 

Yield:10 servings, Calories: 198ARE YOU READY FOR THE

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