Florentine Pie

Description
This is something I made last week from adapting from Betty Crocker's 40th Anniversary Edition Cookbook
 * 6 servings

Ingredients

 * 1½ cup hot cooked rice
 * ¼ cup Weight Watchers' fat-free Parmesan Italian topping
 * 1 tbsp chopped green onion tops
 * 1 egg white + 8 egg whites
 * 1 cup shredded fat-free white cheese
 * ⅔ cup skim milk
 * ¼ cup sliced green onions
 * ¼ tbsp salt
 * ¼ tbsp ground pepper
 * ¼ tbsp ground nutmeg
 * 1 pack (10 oz) frozen chopped spinach, thawed and pressed dry (I used fresh)

Directions

 * 1) Heat oven to 325°F.
 * 2) PAM a pie plate, 9 x 1 ¼ inches.
 * 3) Mix rice, Parmesan cheese, 1 tbsp green onion tops and the egg white with fork.
 * 4) Press mixture evenly on bottom and up side of pie plate. Do not leave any holes.
 * 5) Bake 5 minutes.
 * 6) Beat egg whites until almost peaking.
 * 7) Stir in remaining ingredients.
 * 8) Pour into rice shell.
 * 9) Bake about 45 minutes or until knife inserted in center comes out clean.
 * 10) Serve with additional Parmesan cheese if desired.