Zucchini and Silverbeet Pie

• 12 slices prosciutto
• 150g PHILADELPHIA Light Spreadable Cream Cheese, softened
• 8 eggs
• 1/4 cup KRAFT* 33% Less Fat Grated Parmesan Cheese Blend
• 1/4 teaspoon nutmeg
• salt and pepper, to taste
• 2 teaspoons olive oil
• 1 large onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, crushed
• 200g trimmed silverbeet, chopped
• 1 1/2 cups cooked rice
• 1/2 cup continental parsley, roughly chopped
• 2 small zucchini, sliced

1. Line the base and sides of a greased and lined 22cm springform tin with the prosciutto.
2. Whisk together the Philly* with one egg until smooth.
3. Whisk in remaining eggs, Parmesan, nutmeg and seasonings until combined.
4. Heat oil in a non-stick frying pan and saute the onion until softened.
5. Add silverbeet and cook until wilted and excess moisture has evaporated.
6. Take off heat and stir in the rice and parsley.
7. Spread half the silverbeet mixture over the prepared base, top with half the zucchini slices and pour over half the Philly* mixture.
8. Repeat with remaining ingredients.
9. Bake at 190C for 35-40 minutes until set and golden.
10. Serve hot or warm with salad.

philadelphia, eggs, parmesan cheese, nutmeg, salt, olive oil, onion, garlic, trimmed silverbeet, rice, continental parsley, zucchini

Taken from www.kraftrecipes.com/recipes/zucchini-silverbeet-pie-104475.aspx (may not work)