Rustic Phyllo Vegetable Pie

• 1 large egg, lightly beaten
• 2 cups cooked long grain rice
• 1 cup 1% cottage cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 2 packages (10 ounces each) fresh spinach, torn
• 1/2 cup golden raisins
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 12 sheets phyllo dough (14 inches x 9 inches)
• Butter-flavored cooking spray
• 1-1/2 cups meatless spaghetti sauce

1. In a large bowl, combine the egg, rice, cottage cheese, 1/2 cup mozzarella, lemon juice and peel; set aside. In a Dutch oven, saute onion and garlic in oil until tender. Add spinach, raisins, cinnamon and salt. Cook and stir until spinach is wilted, about 3 minutes. Remove from the heat; stir in remaining mozzarella.
2. Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. 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.)
3. Place remaining phyllo sheets in pie plate in a crisscross fashion resembling the spokes of a wheel, spritzing between layers with butter-flavored spray. Spread half of rice mixture into crust; layer with half of spinach mixture and half of spaghetti sauce. Repeat layers.
4. Gently fold edges of dough over filling, leaving center of pie uncovered. Spritz with butter-flavored spray. Cover loosely with foil; bake at 350u0b0 for 45 minutes. Uncover; bake 5-10 minutes longer or until filling reaches 160u0b0. Let stand for 10 minutes before cutting.

egg, long grain rice, cottage cheese, mozzarella cheese, lemon juice, onion, garlic, olive oil, fresh spinach, golden raisins, ground cinnamon, salt, phyllo, butter, spaghetti sauce

Taken from www.tasteofhome.com/recipes/rustic-phyllo-vegetable-pie/ (may not work)