Florentine pie (lacto/ovo) <t>

6 servings

Ingredients

Quantity 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)

Directions

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.

6 servings.

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.

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