astray recipes: Florentine pie (lacto/ovo)

Categories: Digest; Nov.; Fatfree
Yield: 6 Servings

Measure	Ingredient
1½ cup	Hot cooked rice
¼ cup	WW FF Parmesan Italian
	Topping
1 tablespoon	Chopped green onion tops
1	Egg white
8	Egg whites
1 cup	Shredded FF white cheese
⅔ cup	Skim milk
¼ cup	Sliced green onions
¼ teaspoon	Salt
¼ teaspoon	Ground pepper
¼ teaspoon	Ground nutmeg
1 pack	(10 oz.) frozen chopped
	Spinach, thawed and pressed
	Dry (I used fresh)
6	servings.

Heat oven to 325 F. Pam pie plate, 9 x 1¼ in. Mix rice, Parmesan cheese, 1 tbl green onion tops and the egg white with fork. Press mixture evenly on bottom and up side of pie plate. DO NOT leave any holes. Bake 5 minutes.

Beat egg whites untill almost peaking. Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes or until knife inserted in center comes out clean. Serve with additional Parmesan cheese if desired.

This is something I made last week from adapting from Betty Crocker's 40th Anniversary Edition Cookbook.

Posted by Z3MAX@... to the Fatfree Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@...

using MMCONV.

File

florentine pie (lacto/ovo)