Rustic Phyllo Vegetable Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 egg, slightly beaten
• 2 cups cooked long-grain rice
• 1 cup fat-free cottage cheese
• 4 ounces shreddede part-skim mozzarella cheese, divided
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon plive oil
• 2 (10 ounce) packages fresh spinach, torn
• 1/2 cup golden raisin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 12 sheets phyllo dough (14inches x 9 inches)
• 1 1/2 cups meatless spaghetti sauce

Recipe

• 1 in a large bowl, combine egg, rice, cottage cheese, 1/2 cup mozzerella, lemon juice, and peel, and set aside.
• 2 saute onion, and garlic in oil until tender.
• 3 add the spinach, raisins, cinnamon, and salt.
• 4 cook and stir until spinach is wilted, about 3 minutes.
• 5 remove from heat, and stir in remaining mozzerella.
• 6 spritz one sheet of phyllo dough, with butter flavored cooking spray.
• 7 place in a 9 inch 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.).
• 8 place remaining phyllo sheets in a pie plate in a criss-cross fashion resembling the spokes of a wheel, spritzing between layers with butter-flavored cooking spray.
• 9 spread half of the rice mixture into crust, and layer with half of spinach mixture, and half of spaghetti sauce. repeat layers.
• 10 gently fold over edges of dough over filling, leaving center of pie uncovered.
• 11 spritz with butter-flavored cooking spray.
• 12 cover loosely with foil, and bake at 350 degrees for 45 minutes.
• 13 uncover, and bake an additional 5-10 minutes longer or until filling reaches 160 degrees.
• 14 let stand 10 minutes before cutting.
• 15 enjoy.