Spinach and Rice Pie

For a change of pace, a meatless meal might be in order. Ann Frommer says her Spinach and Rice Pie can stand on its own or as a filling side dish.

Spinach and Rice Pie

Serves 6 for an entrée or 8 for a side dish

Pie crust for 9- or 10-inch pie pan

1 10-ounce package frozen chopped spinach

1 cup cooked rice (your choice)

1 medium onion, chopped

2 eggs, beaten

10 ounces lactose free cottage cheese

8 ounces lactose free sharp cheese, shredded

¼ teaspoon Italian seasoning

1/8 teaspoon marjoram

1/8 teaspoon basil

½ teaspoon salt or to taste

Fresh ground pepper (6-7 turns of a peppermill)

Preheat oven to 425 F. Place unbaked pie crust in pie plate.

Cook, drain and puree the spinach and transfer to a large mixing bowl. Add cooked rice and mix.

Caramelize the onion and add it to the spinach and rice mixture.

Pour in beaten eggs, both cheeses and dried herbs. Beat well, season with salt and pepper.

Pour mixture into the pie shell. Cover with foil and bake 40-45 minutes. Uncover and bake additional 5-10 minutes until the crust is browned. Rotate pie so it browns evenly.