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1
In a large bowl, combine egg, rice, cottage cheese, 1/2 cup mozzerella, lemon juice, and peel, and set aside.
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2
Saute onion, and garlic in oil until tender.
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3
Add the spinach, raisins, cinnamon, and salt.
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4
Cook and stir until spinach is wilted, about 3 minutes.
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5
Remove from heat, and stir in remaining mozzerella.
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6
Spritz one sheet of phyllo dough, with butter flavored cooking spray.
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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.
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8
).
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9
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.
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10
Spread half of the rice mixture into crust, and layer with half of spinach mixture, and half of spaghetti sauce.
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11
Repeat layers.
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12
Gently fold over edges of dough over filling, leaving center of pie uncovered.
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13
Spritz with butter-flavored cooking spray.
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14
Cover loosely with foil, and bake at 350 degrees for 45 minutes.
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15
Uncover, and bake an additional 5-10 minutes longer or until filling reaches 160 degrees.
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16
Let stand 10 minutes before cutting.
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17
Enjoy.
