Rice and Cheese Florentine

Recipe Description

Makes 6 servings


  • 3 cups cooked rice, cooled
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 2 cups cottage cheese
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 eggs, beaten
  • 3 tablespoons dry bread crumbs
  • 1/4 cup chopped pecans, toasted


Combine rice, spinach, cottage cheese, Parmesan cheese, salt and pepper in large bowl. Turn into greased 13x9-inch pan sprinkled with crumbs. Top with pecans. Bake at 350 degrees 20 to 25 minutes or until set.
This article uses material from the "Rice and Cheese Florentine" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License