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Spinach Pie Filling Recipe
|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|
Calories 647 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.7%
Saturated Fat 10.6 g53%
Trans Fat 0 g
Cholesterol 260.3 mg
Sodium 843.2 mg35.1%
Total Carbohydrates 74 g24.7%
Dietary Fiber 10.8 g43.1%
Sugars 11.3 g
Protein 43 g85.4%
Vitamin A 553.3% Vitamin C 134.9%
Calcium 104.7% Iron 60.9%
*Based on a 2000 Calorie diet
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.