Rustic Phyllo Vegetable Pie Recipe

5 1 2
Rustic Phyllo Vegetable Pie Recipe
Rustic Phyllo Vegetable Pie Recipe photo by Taste of Home
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Rustic Phyllo Vegetable Pie Recipe

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5 1 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + standing

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

Nutritional Facts

1 piece: 341 calories, 8g fat (3g saturated fat), 48mg cholesterol, 745mg sodium, 51g carbohydrate (17g sugars, 5g fiber), 18g protein.

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

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monccas User ID: 4237413 100276
Reviewed May. 26, 2012

"Great meatless meal. I used puff pastry instead of the phyllo and it was very good."

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