For a change of pace, a meatless meal might be in order. Ann Frommer says her Spinach and Rice Pie can stand on its own or as a filling side dish.

Spinach and Rice PieServes 6 for an entrée or 8 for a side dishPie crust for 9- or 10-inch pie pan1 10-ounce package frozen chopped spinach1 cup cooked rice (your choice)1 medium onion, chopped2 eggs, beaten10 ounces lactose free cottage cheese8 ounces lactose free sharp cheese, shredded¼ teaspoon Italian seasoning1/8 teaspoon marjoram1/8 teaspoon basil½ teaspoon salt or to tasteFresh ground pepper (6-7 turns of a peppermill)Preheat oven to 425 F. Place unbaked pie crust in pie plate.Cook, drain and puree the spinach and transfer to a large mixing bowl. Add cooked rice and mix.Caramelize the onion and add it to the spinach and rice mixture.Pour in beaten eggs, both cheeses and dried herbs. Beat well, season with salt and pepper.Pour mixture into the pie shell. Cover with foil and bake 40-45 minutes. Uncover and bake additional 5-10 minutes until the crust is browned. Rotate pie so it browns evenly.