Recipe - Florentine Pie (Lactoovo)

1 One half cup Hot cooked rice
One fourth cup WW FF Parmesan Italian
Topping
1 tablespoon Chopped green onion tops
1 Egg white
8 Egg whites
1 cup Shredded FF white cheese
2/3 cup Skim milk
One fourth cup Sliced green onions
One fourth teaspoon Salt
One fourth teaspoon Ground pepper
One fourth teaspoon Ground nutmeg
1 pack (10 oz.) frozen chopped
Spinach, thawed and pressed
Dry (I used fresh)

Heat oven to 325 F. Pam pie plate, 9 x 1 One fourth in. Mix rice, Parmesan
cheese, 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 5
minutes.

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.

6 servings.

This is something I made last week from adapting from Betty Crocker's 40th
Anniversary Edition Cookbook.

Posted by Z3MAX@ttacs1.ttu.edu to the Fatfree Dig. Vol. 12 Iss. 13 Nov. 14,
1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip