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Phyllo Vegetable Pie

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“Flaky phyllo surrounds layers of creamy rice and spinach, subtly spiced with cinnamon, raisins and lemon. Can be served as a vegetarian main course or together with cold roast pork”
READY IN:
2hrs
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. To make rice filling, (can be made a day in advance).
  2. Finely grate 1 teaspoon (5 mL) lemon peel.
  3. squeeze out 1 tablespoon (15 mL) lemon juice.
  4. In a mixing bowl beat egg and stir in rice, ricotta, 1 cup (250 mL) mozzarella, lemon peel and juice.
  5. To make spinach filling, (can be made a day in advance).
  6. Heat 1 tablespoon (15 mL) oil in a large frying pan set over medium heat.
  7. Add onions, garlic and chili flakes, if using.
  8. Sauté until onions have softened, about 5 minutes.
  9. Wash and tear spinach into bite-size pieces, discarding stems.
  10. Add to onions and sprinkle with raisins, cinnamon and salt.
  11. Stir occasionally, just until wilted, about 3 minutes.
  12. Remove from heat.
  13. Stir in 1/2 cup (125 mL) mozzarella.
  14. Preheat oven to 375°F (190°C).
  15. To assemble pie, have fillings ready as phyllo quickly dries out.
  16. Place a sheet of phyllo worktop, then cover remaining phyllo with dampened paper towel until ready to use.
  17. Lightly brush both sides of phyllo with oil.
  18. Place in a 9-inch (23-cm) pie plate so 1 edge of phyllo is even with one edge of oiled plate, covering bottom and sides and hanging over rim on other side.
  19. Repeat with remaining phyllo, placing each into pie plate so longer ends are evenly spaced in a circular pattern around rim.
  20. Pour half of rice mixture onto bottom and smooth.
  21. Top with half of spinach mixture, then spread with 3/4 cup (175 mL) spaghetti sauce.
  22. Repeat, ending with 3/4 cup (175 mL) spaghetti sauce.
  23. Bring hanging ends of phyllo up over filling.
  24. Do not pat down ends of phyllo.
  25. Phyllo should have a rough appearance.
  26. Bake in centre of 375°F (190°C) oven until phyllo is golden and centre of filling is hot, about 1 1/4 hours.
  27. Cool 5 minutes before slicing into wedges.
  28. If desired you can cover and refrigerate unbaked pie for up to 1 day.
  29. Bake cold pie in 375°F (190°C) oven from 1 1/2 to 1 3/4 hours.

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