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Beef-Spinach Lattice Pie

By: Marjorie Goral

"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"

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 Pastry for double-crust pie (9 inches)
1 (10 ounce) package 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 or vegetable 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. x 2-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 degrees F for 50-60 minutes or until golden brown.