Rice and Spinach Pie

INGREDIENTS
3    tablespoons olive oil
1    small onion, chopped
3    cloves garlic, minced
10   ounces fresh or
      frozen spinach, chopped
3    cups pre-cooked brown or 
      Arborio rice
1    cup shredded cheddar
      cheese
½   cup grated Parmesan cheese
½   teaspoon salt
1    teaspoon dried thyme
½   teaspoon ground nutmeg
½   teaspoon cumin powder
3    large eggs
¼   cup reduced fat milk

METHOD

Preheat the oven to 350 F. Generously grease the sides and bottom of a 9 inch pie pan.

Heat the olive oil in a medium skillet over medium heat and add the onion. Cook for 4 to 5 minutes until the onions are tender and translucent. Add the garlic and spinach and cook for 1 minute, stirring. Transfer to a large bowl.

Add the cooked rice, the two cheeses, and the salt and spices to the bowl and stir to combine. In a small bowl, beat the eggs with the milk. Combine the eggs with the spinach and rice mixture in the large bowl. Transfer to the prepared pie pan and flatten the top with a spatula.

Cook in the center of the oven for 30 minutes Remove and let the pie cool before serving.