Rustic Phyllo Vegetable Pie

made in a 9-inch deep dish plate this meatless dish has a nice variety ingredients for all to enjoy.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1  egg, slightly beaten
• 2  cups cooked long-grain rice
• 1  cup fat-free cottage cheese
• 4  ounces  shreddede part-skim mozzarella cheese, divided
• 1  tablespoon lemon juice
• 1  teaspoon  grated lemon peel
• 1  medium onion, chopped
• 4  garlic cloves, minced
• 1  tablespoon  plive  oil
• 2 (10 ounce) packages fresh spinach, torn
• 1⁄2 cup golden raisin
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon salt
• 12  sheets phyllo dough (14inches x 9 inches)
• 1 1⁄2 cups  meatless spaghetti sauce

Directions

1. In a large bowl, combine egg, rice, cottage cheese, 1/2 cup mozzerella, lemon juice, and peel, and set aside.
2. Saute onion, and garlic in oil until tender.
3. Add the spinach, raisins, cinnamon, and salt.
4. Cook and stir until spinach is wilted, about 3 minutes.
5. Remove from heat, and stir in remaining mozzerella.
6. Spritz one sheet of phyllo dough, with butter flavored cooking spray.
7. Place in a 9 inch 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.).
8. Place remaining phyllo sheets in a pie plate in a criss-cross fashion resembling the spokes of a wheel, spritzing between layers with butter-flavored cooking spray.
9. Spread half of the rice mixture into crust, and layer with half of spinach mixture, and half of spaghetti sauce. Repeat layers.
10. Gently fold over edges of dough over filling, leaving center of pie uncovered.
11. Spritz with butter-flavored cooking spray.
12. Cover loosely with foil, and bake at 350 degrees for 45 minutes.
13. Uncover, and bake an additional 5-10 minutes longer or until filling reaches 160 degrees.
14. Let stand 10 minutes before cutting.
15. Enjoy.