Florentine pie

adapted from Betty Crocker's 40th Anniversary Edition Cookbook.
 
     ***  Florentine Pie  ***
 
 1 1/2 cups hot cooked rice
 1/4 cup WW FF Parmesan Italian Topping
 1 tbl chopped green onion tops
 1 egg white
 
 8 egg whites
 1 cup shredded FF white cheese
 2/3 cup skim milk
 1/4 cup sliced green onions
 1/4 tsp salt
 1/4 tsp ground pepper 
 1/4 tsp ground nutmeg  (I didn't have any.)
 1 pkg (10 oz.) frozen chopped spinach, thawed and pressed dry (I used fresh)
 
   Heat oven to 325 F.  Pam pie plate, 9 x 1 1/4 in.  Mix rice, Parmesan 
 cheese, 1 tbl green onion tops and the egg white with fork.  Press 
 mixture evenly on bottom and up side of pie plate.  DO NOT leave any 
 holes.  Bake 5 minutes.
 
   Beat egg whites untill almost peaking.  Stir in remaining ingredients.  
 Pour into rice shell.  Bake about 45 minutes or until knife inserted in 
 center comes out clean.  Serve with additional Parmesan cheese if desired.
 
   6 servings.