Spinach and Rice Phyllo Pie
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 494 |
| pro | 19 g |
| total fat | 28 g |
| sat. fat | 14 g |
| carb | 44 g |
| fibre | 5 g |
| chol | 96 mg |
| sodium | 949 mg |
| % RDI: | - |
| calcium | 31 |
| iron | 36 |
| vit A | 73 |
| vit C | 23 |
| folate | 61 |
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.
Ingredients
- 3/4 cup parboiled whole grain brown rice
- 1/2 tsp salt
- 1-1/2 pkg (10 oz/284 g each) fresh spinach, trimmed
- 1/4 cup pine nuts
- 1 cup ricotta cheese or cottage cheese
- 1 cup shredded old cheddar cheese
- 1 egg
- 1 tbsp finely chopped fresh dill, (or 1 tsp/5 mL dried dillweed)
- 1 tsp grated lemon rind
- 1 tbsp lemon juice
- 1/4 tsp pepper
- 1 pinch ground nutmeg
- 6 sheets phyllo pastry
- 1/4 cup melted butter or vegetabIe oil
- 2 cups tomato pasta sauce
Preparation
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.
Source : Canadian Living Magazine: May 2006
- Keywords : Main Course; Vegetarian; Boil; Bake; Spinach; Rice; Cheddar cheese; Pastry; Tomato sauce; Pine Nuts;









