Crustless Mushroom and Spinach Pie

Preparation

1. Step 1

   Preheat the oven to 350°F. Lightly spray a deep 9-inch pie pan with cooking spray.

   Step 2

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms and onion for 3 minutes, or until tender, stirring frequently.

   Step 3

   Stir in the garlic. Cook for 30 seconds, stirring frequently.

   Step 4

   Pour in the milk. Heat for 1 1/2 to 2 minutes, or until hot but not boiling. Remove from the heat.

   Step 5

   Stir in the spinach, rice, egg substitute, Jarlsberg, Parmesan, nutmeg, and 1/4 teaspoon hot-pepper sauce, breaking up any large clumps of spinach. Carefully pour into the pie pan.

   Step 6

   Bake for 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean. Sprinkle with additional hot sauce.

2. Cook’s Tip on Draining Spinach

   Step 7

   A potato ricer, a gadget that resembles a very large garlic press, is ideal for making creamy mashed potatoes. As a bonus, it is handy for easily pressing water out of cooked or thawed spinach.

3. Cook’s Tip on Jarlsberg Cheese

   Step 8

   A mild Swiss-style cheese with large irregular holes, Jarlsberg is smooth and melts readily. Check the gourmet cheese section of the supermarket for the low-fat variety of this delicious cheese. If you can’t find it, you can substitute low-fat Swiss, but the total fat, saturated fat, and sodium of the Swiss will be higher.

4. nutrition information

   Step 9

   (Per Serving)

   Step 10

   Calories: 236

   Step 11

   Total Fat: 6.0g

   Step 12

   Saturated: 2.5g

   Step 13

   Trans: 0.0g

   Step 14

   Polyunsaturated: 0.5g

   Step 15

   Monounsaturated: 2.0g

   Step 16

   Cholesterol: 13mg

   Step 17

   Sodium: 323mg

   Step 18

   Carbohydrates: 28g

   Step 19

   Fiber: 4g

   Step 20

   Sugars: 7g

   Step 21

   Protein: 19g

   Step 22

   Dietary Exchanges

   Step 23

   1 1/2 Starch

   Step 24

   1 Vegetable

   Step 25

   2 Lean Meat