Spinach and Cheese Pie
|Cooked brown rice/Barley/bulgur wheat||4 Cup (64 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Dry white wine/Water||2 Tablespoon|
|Frozen chopped spinach||20 Ounce, thawed and squeezed dry (Two 10 Ounce Packages)|
|Evaporated skim milk||2 Cup (32 tbs)|
|Fat free egg substitute||2 Cup (32 tbs)|
|Shredded mozzarella cheese||2 Cup (32 tbs) (Nonfat Or Reduced-Fat)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Crushed fresh garlic||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (Nonfat Or Reduced-Fat)|
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 375°F 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.