Spinach and Rice Phyllo Pie

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.