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Rustic Phyllo Vegetable Pie

 Rustic Phyllo Vegetable Pie
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.
6 ServingsPrep: 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

2 of 2

Rustic Phyllo Vegetable Pie (continued)

Directions (continued)

  • 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.