Need reviews of: June 2000 Cheesy Squash-and-Rice Pie

[Susan]

Okay, I've been searching through old threads trying to find some reviews for this recipe and haven't come across any that say anything other than it's okay. I would love to get some more detailed feedback about this recipe. Is it a recipe you would repeat? Is is similar to CLs Spinach, Rice, & Feta Pie? (My family absolutely adores that one!) Thanks in advance for your help! :D

[Susan]

bump

[andrea]

susan-- sorry... i don't know about that one but the squash & rice casserole from a while back is really good! it's zucchini and cheddar. MMM!!!

[Susan]

Thanks, Andrea! I will have to look up that recipe. I think I saw it on another thread recently too.

[Peggy]

Susan,

This post is probably too late for you, but just got back from vacation and saw it. I made this last summer while trying to reduce our squash inventory from the garden. It has been awhile but I wrote in the magazine that we liked it and would repeat it. Haven't tried the recipe you mentioned so can't give you a comparison. Guess I'm really not much help after all...

Peggy

[Susan]

Oh, Peggy you are a help! Now I definitely have to try that recipe! I did make the one I posted the reviews for and we enjoyed it. I used all zucchini. I would make it again, but next time I'm going to dice the zucchini. It reminded me of CLs Spinach, Rice, & Feta Pie which we adore. If I had to pick between them I would go for the Spinach pie, but the other is a great way to use up the mountains of zucchini that seem to appear each summer.

[vbak]

Susan, The spinach, rice and feta pie sounds great. Do you have the recipe? Where can I look it up? Thanks, Vicky

[Susan]

Originally posted by vbak
Susan, The spinach, rice and feta pie sounds great. Do you have the recipe? Where can I look it up? Thanks, Vicky

Here you go! Enjoy!

* Exported from MasterCook *

Spinach, Rice, & Feta Pie

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Cooking Light 1996 Pasta

Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons margarine

3/4 cup chopped onion

2 teaspoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups 1% low-fat milk

2 cups cooked long-grain rice

3/4 cup crumbled Feta cheese -- (3 ounces)

1 large egg -- lightly beaten

2 large egg whites

10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry

Olive oil-flavored cooking spray

2 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees. Melt margarine in large saucepan over medium heat. Add chopped onion, and sauté 3 minutes. Stir in flour, salt, and pepper. 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 cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake pie at 400 degrees for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.

Source:

"Cooking Light, Sept. 1996, page 93"

Copyright:

"© Cooking Light"

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Per Serving (excluding unknown items): 213 Calories; 7g Fat (31.6% calories from fat); 11g Protein; 26g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 528mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.