Print Options

Back to Beef-Spinach Lattice Pie >

Include these items:

Taste of Home Logo

Beef-Spinach Lattice Pie

 Beef-Spinach Lattice Pie
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
6-8 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • 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.