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Beef-Spinach Lattice Pie Recipe

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

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Beef-Spinach Lattice Pie Recipe

Prep: 20 min. Bake: 50 min.

Yield: 6-8 Servings

20 50 70

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
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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

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.

Nutritional Facts 1 serving (1 each) equals 524 calories, 31 g fat (11 g saturated fat), 111 mg cholesterol, 513 mg sodium, 44 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Beef-Spinach Lattice Pie in Taste of Home Ground Beef Cookbook , p265