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
Ingredients
- 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
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