SPINACH, RICE, AND FETA PIE 2 teaspoons butter or stick margarine 3/4 cup chopped onion 2 teaspoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups 1% low-fat milk 2 cups cooked long-grain rice 3/4 cup (3 ounces) crumbled feta cheese 1 large egg, lightly beaten 2 large egg whites 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry Olive oil-flavored cooking spray 2 tablespoons grated fresh Parmesan cheese

Melt butter in large saucepan over medium heat. Add onion, sauté 3 minutes. Stir in the flour, salt, and pepper. Gradually add the milk, stirring with a whisk until well-blended. Bring mixture to a simmer; cook 1 minute or until slightly thick, stirring constantly. Remove pan from heat; stir in rice, feta cheese, egg, egg whites, and spinach. Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle with Parmesan. Cover and chill.

To serve, let stand 30 minutes at room temperature.

Preheat oven to 400°F.

Bake pie, uncovered, at 400°F for 30 minutes or until set.

Broil for 2 minutes or until golden brown.

Serves 6.

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