Phyllo Vegetable Pie
connie
Bake at 350° for 45 minutes.
ingredients
- 1 egg, lightly beaten
- 2 C. cooked long grain rice
- 1 C. cottage cheese
- 1 C. mozzarella cheese
- 1 T. lemon juice
- 1 t. lemon peel
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 T. olive oil
- 2 pkgs. (10 oz.)fresh spinach torn
- 1/2 C. golden raisins
- 1/4 t. cinnamon
- 1/8 t. salt
- 12 sheets phyllo dough 14x9\
- butter flavored non-stick cooking spray
- 1 1/2 C. meatless spaghetti sauce
directions
- 1
In a large bowl, combine egg, rice, cottage cheese, 1/2 C. mozzarella, lemon juice and peel; set aside.
- 2
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 heat and stir in remaining mozzarella.
- 3
Spritz a sheet of phyllo with spray. Place in 9 inch deep-dish pie plate coated with non-stick spray. Allow short sides to hang over the edges.
- 4
Place remaining phyllo sheet in pie plate in a crisscross fashion, spray between each layer. Spread 1/2 rice mixture into crust; layer with 1/2 spinach mixture and half of the sauce. Repeat layers.
- 5
Gently fold edges of dough over filling leaving the center uncovered. Spritz with cooking spray. Cover loosely with foil and bake. Uncover and bake 5-10 minutes longer. Let stand for 10 minutes before cutting.
Source: connie
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