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Spinach and cheese pie
6
Points®
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
6
Difficulty
Moderate
Its so helpful to have "kitchen sink" recipes in your back pockets. These are recipes that allow you to use great, yet small amounts of ingredients to create a delicious meal. This recipe features a rice crust which, when cooked, is crispy and tender at the same time, making it a wonderful use of leftover rice. If you don't have any on hand, pick up an 8.8 oz bag of microwaveable rice, which yields about 2 cups in under 2 minutes. With less than 30 minutes of active prep time you can have a delicious dinner or the main dish for a really neat brunch. Adding a mixed green salad with tomatoes, cucumbers and a light vinaigrette finishes this meal nicely.
Ingredients
Cooked white rice
2 cup(s)
Grated Parmesan cheese
2 Tbsp
Vegetable oil
2 tsp
Onion
1 small, chopped
Bell pepper
½ item(s), medium, green variety
Garlic
1 clove(s), minced
Chopped frozen spinach
10 oz, thawed and squeezed dry
Egg
2 large egg(s)
Egg whites
2 large
Grated Parmesan cheese
1 cup(s), Gruyère variety
1% low fat cottage cheese
½ cup(s)
Dried thyme
½ tsp
Black pepper
⅛ tsp, freshly ground