Rustic Phyllo Vegetable Pie |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Phyllo dough creates a delicate crispy crust for this colorful veggie pie. âItâs the blend of sweet and savory that especially adds interest,â says Peggy Gwillim from Strasbourg, Saskatchewan. Ingredients:
1 egg, lightly beaten |
2 cups cooked long grain rice |
1 cup (8 ounces) 1% cottage cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
1 medium onion, chopped |
4 garlic cloves, minced |
1 tablespoon olive oil |
2 packages (10 ounces each) fresh spinach, torn |
1/2 cup golden raisins |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
12 sheets phyllo dough (14 inches x 9 inches) |
butter-flavored cooking spray |
1-1/2 cups meatless spaghetti sauce |
Directions:
1. In a large bowl, combine the egg, rice, cottage cheese, 1/2 cup mozzarella, lemon juice and peel; set aside. In a Dutch oven, saute onion and garlic in oil until tender. Add spinach, raisins, cinnamon and salt. Cook and stir until spinach is wilted, about 3 minutes. Remove from the heat; stir in remaining mozzarella.
2. Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. deep-dish pie plate coated with cooking spray, allowing short sides of dough to hang over edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Place remaining phyllo sheets in pie plate in a crisscross fashion resembling the spokes of a wheel, spritzing between layers with butter-flavored spray. Spread half of rice mixture into crust; layer with half of spinach mixture and half of spaghetti sauce. Repeat layers.
4. Gently fold edges of dough over filling, leaving center of pie uncovered. Spritz with butter-flavored spray. Cover loosely with foil; bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until filling reaches 160°. Let stand for 10 minutes before cutting. Yield: 6 servings.
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