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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My grandmother initially used this filling for her homemade ravioli. One day she decided to bake the leftover filling in a crust...and another family favorite was born!Marjorie Goral, Ridgefield, Connecticut Ingredients:
pastry for double-crust pie (9 inches) |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 cups cooked long grain rice |
1/2 pound ground beef, cooked and drained |
1 cup grated parmesan cheese |
3 eggs, beaten |
1/2 cup dry bread crumbs |
1/3 cup olive oil |
1/4 teaspoon ground nutmeg |
salt and pepper to taste |
Directions:
1. On a floured surface, roll out half of pastry to fit the bottom and two-thirds up the sides of a 13-in. x 9-in. baking dish. Line ungreased dish with pastry. In a bowl, combine remaining ingredients. Spoon over crust. Roll out remaining pastry into a 15-in. x 10-in. rectangle; cut lengthwise into 3/4-in. strips. Place strips over the filling, forming a lattice crust. Press edges with a fork to seal. Bake at 350° for 50-60 minutes or until golden brown. Yield: 6-8 servings.
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