2 c. rice
4 c. water
1 c. milk
8 tbsp. butter
1 1/2 c. cooked spinach, chopped (frozen 2 boxes minus 1 handful)
4 tbsp. olive oil
2 cloves garlic, chopped
8 lg. eggs, beaten
1 1/2 c. grated Parmesan cheese

Cook rice in water for 18-20 minutes; stir with fork and stir in milk and 1/2 of the butter. Saute spinach with oil, add remaining butter and garlic. Combine spinach mixture, rice, eggs and cheese. Season with salt, pepper, and Italian seasoning and mix. Set aside.

CRUST:

2 c. flour
2/3 c. warm water
5 tbsp. olive oil
Pinch of salt