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Ingredients Jump to Instructions ↓

  1. adapted from Betty Crocker's 40th Anniversary Edition Cookbook.

  2. ** Florentine Pie **

  3. 1 1/2 cups hot cooked rice

  4. 1/4 cup WW FF Parmesan Italian Topping

  5. 1 tbl chopped green onion tops

  6. 1 egg white

  7. 8 egg whites

  8. 1 cup shredded FF white cheese

  9. 2/3 cup skim milk

  10. 1/4 cup sliced green onions

  11. 1/4 tsp salt

  12. 1/4 tsp ground pepper

  13. 1/4 tsp ground nutmeg (I didn't have any.)

  14. 1 pkg (10 oz.) frozen chopped spinach, thawed and pressed dry (I used fresh)

  15. 325 F. Pam pie plate,

  16. 9 x 1 1/4 in. Mix rice, Parmesan cheese,

  17. 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

  18. 5 minutes.

  19. 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.

  20. 6 servings.

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