Instructions: This recipe makes 2 pies, each of which provided 5 generous servings.-

1. To make crust, combine the rice and egg substitute in a medium-sized bowl, and stir to mix well. Coat two 9" deep dish pie pans with nonstick cooking spray. Divide the crust mixture evenly between the two pans, and use
the back of a spoon to pat the mixture over the bottom and sides of each pan.

Set aside.

2. Place the mushrooms and the wine or water in a 3-qt. pot. Cook and stir
over medium heat until the mushrooms are tender and the liquid has evaporated. Remove the pot from the heat, and stir in first the spinach; then the evaporated milk; and then the egg substitute, mozarella cheese, parsley, garlic, thyme, and pepper.

3. Divide the pie filling evenly between the two pie crusts, and top each of
the filled pies with half of the Parmesan cheese. Bake at 375F for 45 minutes, or until a sharp knife inserted in the center of each pie comes out
clean. Remove the pies from the oven, and let sit for 5 minutes before cutting into wedges and serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.