Beef-Spinach Lattice Pie Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 each: 524 calories, 31g fat (11g saturated fat), 111mg cholesterol, 513mg sodium, 44g carbohydrate (3g sugars, 1g fiber), 16g protein.


  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.
Originally published as Beef-Spinach Lattice Pie in Taste of Home Ground Beef Cookbook 1999, p265

Reviews for Beef-Spinach Lattice Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image