Directions:
- To make rice filling, (can be made a day in advance).
- Finely grate 1 teaspoon (5 mL) lemon peel.
- Squeeze out 1 tablespoon (15 mL) lemon juice.
- In a mixing bowl beat egg and stir in rice, ricotta, 1 cup (250 mL) mozzarella, lemon peel and juice.
- To make spinach filling, (can be made a day in advance).
- Heat 1 tablespoon (15 mL) oil in a large frying pan set over medium heat.
- Add onions, garlic and chili flakes, if using.
- Sauté until onions have softened, about 5 minutes.
- Wash and tear spinach into bite-size pieces, discarding stems.
- Add to onions and sprinkle with raisins, cinnamon and salt.
- Stir occasionally, just until wilted, about 3 minutes.
- Remove from heat.
- Stir in 1/2 cup (125 mL) mozzarella.
- Preheat oven to 375°F (190°C).
- To assemble pie, have fillings ready as phyllo quickly dries out.
- Place a sheet of phyllo worktop, then cover remaining phyllo with dampened paper towel until ready to use.
- Lightly brush both sides of phyllo with oil.
- Place in a 9-inch (23-cm) pie plate so 1 edge of phyllo is even with one edge of oiled plate, covering bottom and sides and hanging over rim on other side.
- Repeat with remaining phyllo, placing each into pie plate so longer ends are evenly spaced in a circular pattern around rim.
- Pour half of rice mixture onto bottom and smooth.
- Top with half of spinach mixture, then spread with 3/4 cup (175 mL) spaghetti sauce.
- Repeat, ending with 3/4 cup (175 mL) spaghetti sauce.
- Bring hanging ends of phyllo up over filling.
- Do not pat down ends of phyllo.
- Phyllo should have a rough appearance.
- Bake in centre of 375°F (190°C) oven until phyllo is golden and centre of filling is hot, about 1 1/4 hours.
- Cool 5 minutes before slicing into wedges.
- If desired you can cover and refrigerate unbaked pie for up to 1 day.
- Bake cold pie in 375°F (190°C) oven from 1 1/2 to 1 3/4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.65 Kcal (480 kJ) | ||
| Calories from fat | 52.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 14.21mg | 5% | |
| Sodium | 120.38mg | 5% | |
| Potassium | 236.35mg | 5% | |
| Total Carbs | 10.6g | 4% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 5.88g | 12% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 1.2mg | 7% | |
| Calcium | 121.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 126.01 Kcal (528 kJ) | ||
| Calories from fat | 57.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 9% | |
|---|---|---|---|
| Cholesterol | 15.61mg | 5% | |
| Sodium | 132.31mg | 5% | |
| Potassium | 259.78mg | 5% | |
| Total Carbs | 11.66g | 4% | |
| Sugars | 1.21g | 4% | |
| Dietary Fiber | 1.91g | 7% | |
| Protein | 6.46g | 12% | |
| Vitamin C | 10.6mg | 16% | |
| Iron | 1.3mg | 7% | |
| Calcium | 134mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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