posted by Linda in MO 11-04-101 12:17 PM
* Exported from MasterCook *
Spinach, Mushroom, Rice, and Feta Pie
Recipe By : I adapted from Cooking Light, Sept. 1996, page 93
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat, Rice, Side Dish, Vegetarian Main Dish
Amount Measure Ingredient -- Preparation Method
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2 teaspoons butter
3/4 cup chopped onion
2 - 3 green onions -- optional
4 cloves crushed garlic -- optional
1 tablespoon all-purpose flour, slightly heaping
1/2 teaspoon salt (1/2 to 3/4 teaspoon)
1/4 teaspoon pepper
1 1/2 cups 1% low-fat milk
8 ounces fresh mushrooms -- sliced and browned
2 cups cooked long-grain rice
1 cup crumbled feta cheese -- (4 ounces)
1 large egg -- lightly beaten
2 large egg whites (or another whole egg)
10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry
Olive oil-flavored cooking spray
3 - 4 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees.
Melt butter in large saucepan over medium heat. Add chopped onion, green onion, and garlic and sauté 3 minutes. Stir in flour, salt, and pepper and stir for about a minute. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly.
Remove saucepan from heat, and stir in the browned mushrooms, cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Mix well.
Pour mixture into a 10-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie.
Bake at 400 degrees for 35 minutes or until set.