Spinach And Cheese Pie

CRUST:
4 cups cooked brown rice, barley, or bulgur wheat
2 egg whites

FILLING:
2 cups sliced fresh mushrooms
2 tablespoons dry white wine or water
2 packages frozen chopped spinach, thawed and squeezed dry
2 cups evaporated skim milk
2 cups fat-free egg substitute
2 cups shredded nonfat mozzarella cheese
l teaspoon crushed fresh garlic
l teaspoon ground black pepper
1/4 cup grated nonfat Parmesan cheese

  1. To make the crust, combine the rice and egg whites in a medium-sized bowl, and mix well. Coat two deep dish pie pans, with nonstick cooking spray.
  2. Divide the crust mixture evenly between the two pans, and use the back of a spoon to pat the mixture over the bottom and sides of each pan. Set aside.
  3. Place the mushrooms and the wine or water in a 3-quart pot. Cook and stir over medium heat until the mushrooms are tender and the liquid has evaporated. Remove the pot from the heat, and stir in first the spinach; then the evaporated milk; and then the egg substitute, mozzarella cheese, parsley, garlic, thyme, and pepper.
  4. Divide the pie filling evenly between the two pies crust, and top each of the filled pies with half of the Parmesan cheese.
  5. Bake at 375 degrees for 45 minutes, or until a sharp knife inserted in the center of each pie comes out clean. Remove the pies from the oven, and let set for 5 minutes before cutting into wedges and serving.

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