Rustic Phyllo Vegetable Pie Recipe

Rustic Phyllo Vegetable Pie Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Phyllo dough creates a delicate crispy crust for this colorful veggie pie. “It’s the blend of sweet and savory that especially adds interest,” says Peggy Gwillim from Strasbourg, Saskatchewan.

This recipe is:

Healthy

[X]

Rate Rustic Phyllo Vegetable Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rustic Phyllo Vegetable Pie Recipe

Prep: 30 min. Bake: 50 min. + standing

Yield: 6 Servings

30 50 80

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

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.
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.)
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.
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.

Nutritional Facts 1 piece equals 341 calories, 8 g fat (3 g saturated fat), 48 mg cholesterol, 745 mg sodium, 51 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Rustic Phyllo Vegetable Pie in Light & Tasty February/March 2007, p56