Spinach and Rice Phyllo Pie

Spinach and Rice Phyllo Pie 250 Image by: Spinach and Rice Phyllo Pie 250 Author: Canadian Living

Check out our "Meat-Free & Tasty" collection of recipes featuring six meatless main dishes that are hearty enough to satisfy any appetite. From the May 2006 issue of Canadian Living magazine.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2006

Ingredients

  • 1 cup cottage cheese
  • 3/4 cups parboiled whole grain brown rice
  • 1/2 teaspoon salt
  • 1 1/2 pkg (10 oz/284 g each) fresh spinach trimmed
  • 1/4 cup pine nut
  • 1 cup ricotta cheese
  • 1 cup shredded old Cheddar cheese
  • 1 egg
  • 1 tablespoon finely chopped fresh dill (or 1 tsp/5 mL dried dillweed)
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • 1 pinch ground nutmeg
  • 6 sheets phyllo pastry
  • 1/4 cup melted butter
  • 1/4 cup melted vegetabIe oil
  • 2 cups tomato pasta sauce

Method

In saucepan, bring 1-1/2 cups (375 mL) water, rice and salt to boil; cover and cook over low heat until tender and water is absorbed, about 20 minutes. Let stand for 5 minutes; transfer to large bowl. Let cool.

Meanwhile, rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium-high heat, with just the water clinging to leaves, until wilted, about 3 minutes. Drain and squeeze dry; chop coarsely and add to cooled rice.

In small skillet, toast pine nuts over medium-low heat, stirring often, until golden, about 5 minutes. Add to rice. Add ricotta cheese, Cheddar cheese, egg, dill, lemon rind and juice, pepper and nutmeg; mix well.

Lay 1 sheet of phyllo on work surface, covering remainder with damp cloth. Brush with butter; lay in greased 9-inch (23 cm) pie plate, leaving overhang. Repeat with 4 more sheets of phyllo, alternating direction of each. Spoon in rice mixture.

Brush remaining sheet of phyllo with butter. Fold in half and lay over rice mixture; tuck in edge. Bring overhang over top and crumple slightly. Brush top with remaining butter. Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in bottom third of 350°F (180°C) oven until golden and crisp, about 45 minutes. Let stand for 5 minutes before slicing.

Meanwhile, in small saucepan, heat pasta sauce over medium heat; spoon onto each plate. Top each with slice of pie.

Nutritional facts <b>Per serving:</b> about

  • Sodium 949 mg
  • Protein 19 g
  • Calories 494.0
  • Total fat 28 g
  • Cholesterol 96 mg
  • Saturated fat 14 g
  • Total carbohydrate 44 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 61.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 31.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 73.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Rice Phyllo Pie

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