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