This from my dear friend Dot Glover. Really good with roasted root veggies for a modified “Daniel Fast” dinner. Great way to use fresh spinach from the winter garden
Best Ever Spinach Pie
2 cups cooked brown rice
2/3 cup grated sharp cheddar cheese
1 T olive oil
1 cup diced sweet onion
1-10oz package frozen chopped spinach (or 2 cups steamed fresh spinach, cook and press out moisture then measure)
1 8oz pkg low fat cream cheese
1 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp black pepper
1/8 tsp nutmeg
1-1/3 cups grated sharp cheddar cheese
Mix the rice, egg, and cheese together. Spread evenly in a greased deep dish pie plate. This is the crust. Do not bake.
Cook the spinach according to package directions. Drain thoroughly. Press between white paper towels (Bounty works best) or cheesecloth layers until no more moisture can be extracted. Saute onion in olive oil. Beat cream cheese with lemon juice, mustard, pepper and nutmeg. Add eggs, beating until combined. Stir in the drained spinach, onions and 1 cup of the cheese until well blended. Pour over the rice mixture. Bake at 350 for 35-40 minutes. Remove from oven. Spread remaining 1/3 cup cheese over the top and bake an additional 5 minutes. Let cool 15 minutes before cutting.
Makes 6-8 servings. Can be served hot or at room temperature.