3 lbs shredded part-skim mozzarella cheese, divided use
2 cups grated parmesan cheese, divided use
3 cups pizza sauce
6-oz pepperoni slices
Preheat oven to 350 degrees F.
Combine spinach and water in a stockpot. Cover and bring to a rolling boil over high heat.
Combine rice, ¼ cup of the oregano, garlic powder, salt, and oil in a 20x12x4-inch hotel pan. Stir until well blended and place on oven rack. (Note: If using a disposable pan, place pan on a sheet pan or large cookie sheet before placing on oven rack for better support.) Pour boiling water mixture over rice, stir until well blended. Cover tightly with lid or heavy duty foil, making sure the edges are sealed. Bake 35 minutes or until rice is almost tender.
Remove from oven. Add half of the mozzarella and half of the Parmesan cheese to the rice mixture and stir until well blended. Pour pizza sauce evenly over all, top with the pepperoni slices, and sprinkle with remaining mozzarella cheese. Bake, uncovered, 40-45 minutes or until cheese has melted, begins to brown slightly and internal temperature has reached 160 degrees F.
Remove from oven, sprinkle with remaining Parmesan cheese and remaining oregano. Let stand 10 minutes to firm slightly before cutting into squares.
Serves 24; About 3-inch by 3-inch square per serving