RUSTIC PHYLLO VEGETABLE PIE
Prep Time: 30 minutes
Bake Time: 50 minutes + standing Yield: 6 servings
1. In a large bowl, combine the egg, rice, cottage cheese,
cup mozzarella, lemon juice and zest and set aside. In a Dutch oven, sauté 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 heat and stir in remaining mozzarella.
2. Spritz one sheet of phyllo (filo) dough with butter-flavoured 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 drying.)
3. Place remaining phyllo sheets on pie plate in a crisscross fashion like the spokes of a wheel, spritzing between layers with butter-flavoured spray. Spread half the rice mixture into crust, then layer with half the spinach mixture and half the spaghetti sauce. Repeat layers.
4. Gently fold edges of dough over filling, leaving centre of pie uncovered. Spritz with butter-flavoured spray. Cover loosely with foil and bake at 350°F for 45 minutes. Uncover and bake 5-10 minutes longer or until filling reaches 160°F. Let stand for 10 minutes.
1 large egg, lightly beaten
2 cups cooked long grain rice
1 cup 1% cottage cheese
1 cup shredded part-skim mozzarella cheese, divided 1 tbsp lemon juice
1 tsp grated lemon zest
1 medium onion, chopped
4 garlic cloves, minced
1 tbsp olive oil
2 pkgs (10 oz. each) fresh spinach, torn
½ cup golden raisins
¼ tsp ground cinnamon
⅛ tsp salt
12 sheets phyllo (filo) dough (14 in.x9 in.)
Butter-flavoured cooking spray
1½ cups meatless spaghetti sauce
“Phyllo dough creates a delicate crispy crust for this colourful veggie pie. It’s the blend of sweet and savoury that especially adds interest.” Peggy Gwillim, Strasbourg, Sask.
NUTRITIONAL INFORMATION Amount Per Serving (1 piece): 341 calories, 8 g fat, 48 mg cholesterol, 745 mg sodium, 51 g carbohydrate, 17 g sugars, 5 g fibre, 18 g protein.