Spinach Pie Filling
|Frozen chopped spinach||20 Ounce (Two 10 Ounce Each Package)|
|Part skim ricotta cheese||3⁄4 Cup (12 tbs)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Cider vinegar||2 Teaspoon|
|Dried basil leaves||3⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Cooked brown rice||2 Cup (32 tbs)|
|Grated parmesan cheese||3 Tablespoon|
Place on plate.
Microwave at High for 6 to 8 minutes, or until defrosted, rotating plate once.
Press to remove excess'moisture.
In medium mixing bowl, combine spinach and remaining filling ingredients.
In small mixing bowl, combine all crust ingredients.
Press firmly against bottom and sides of 9-inch pie plate.
Microwave at High for 4 to 7 minutes, or until center is set, rotating plate once.
Spread filling evenly into rice crust.
Microwave at High for 5 minutes.
Reduce power to 50% (Medium).
Microwave for 15 to 25 minutes longer, or until center is firm to touch, rotating plate once or twice.
Let stand for 3 minutes.