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Rustic Phyllo Vegetable Pie

Total Time

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


6 servings

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.


  • 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 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 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 zest; 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.

Nutrition Facts

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

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