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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
  • 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 large 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 13x9-in. baking dish. Line ungreased dish with pastry. In a bowl, combine remaining ingredients. Spoon over crust. Roll out remaining pastry into a 15x10-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.

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