Rustic Phyllo Vegetable Pie

1. 1

   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.

2. 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. 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. 4

   Gently fold edges of dough over filling, leaving center of pie uncovered. Spritz with butter-flavored spray. Cover loosely with foil; bake at 350u00b0 for 45 minutes. Uncover; bake 5-10 minutes longer or until filling reaches 160u00b0. Let stand for 10 minutes before cutting.

* Per serving · 4 servings · Values may vary.