Spinach and Rice Phyllo Pie
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 494 |
| pro | 19 g |
| total fat | 28 g |
| sat. fat | 14 g |
| carb | 44 g |
| 5 fibre | - |
| chol | 96 mg |
| sodium | 949 mg |
| % RDI: | - |
| calcium | 31% |
| iron | 36% |
| vit A | 73% |
| vit C | 23% |
| folate | 61% |
-
3/4 cup parboiled whole grain brown rice
1/2 tsp (2 mL) salt
1-1/2 pkg (10 oz/284 g each) fresh spinach, trimmed
1/4 cup (50 mL) pine nuts
1 cup (250 mL) ricotta or cottage cheese
1 cup (250 mL) shredded old Cheddar cheese
1 egg
1 tbsp (15 mL) finely chopped fresh dill (or 1 tsp/5 mL dried dillweed)
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) pepper
Pinch ground nutmeg
6 sheets phyllo pastry
1/4 cup (50 mL) butter, melted, or vegetable oil
2 cups (500 mL) 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.
Additional Information
Source
Canadian Living Magazine: May 2006
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