Spinach-Rice Phyllo Pie

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A delicious and stunning buffet centrepiece, this delicious phyllo creation is substantial enough for meat eaters.

Tags: Advanced, One Hour +, Entrées, Rice & Grains, Vegetables, Cheese, Baking, Low Fat, Vegetarian

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1 cup (250 mL)	dry PC Indian Basmati Rice , freshly cooked according to package instructions and cooled
2 tbsp (25 mL)	fresh lemon juice
1	egg
1/8 tsp (0.5 mL)	each salt & freshly ground black pepper
1 pkg (340 g)	PC Splendido Part-skim Stretched Mozzarella Cheese , shredded (approx. 3 cups/750 mL)
2 pkgs	(each 300 g) frozen chopped chopped, thawed and squeezed dry
1 tbsp (15 mL)	grated lemon rind
1	clove garlic, finely chopped
1/2 tsp (2 mL)	ground nutmeg
6 sheets	PC Phyllo Pastry , thawed
2 cups (500 mL)	PC 7-Vegetable Primavera Pasta Sauce

Preheat oven to 375ºF (190ºC).
In a large bowl, stir together cooled rice, lemon rind and juice, egg, 1 1/2 cups (375 mL) of the cheese and pinch each of salt and pepper.
In another bowl, combine spinach, garlic, nutmeg, remaining cheese and pinch each of salt and pepper.
Spray 9-inch (23 cm) pie plate with cooking spray. Place one sheet of phyllo over left side of pie plate, pressing into bottom and letting it overlap sides of plate. Spray with cooking spray. Place another sheet over right side of pie plate in the same manner, slightly overlapping first sheet. Repeat with remaining phyllo sheets, alternately placing the sheets to the left and to the right, overlapping them and spraying each with cooking spray.
Spread half of the rice mixture over bottom of pie plate. Top with half of the spinach mixture. Pour half of the pasta sauce over spinach layer. Repeat layers. Bring hanging edges of phyllo up and over filling, crumpling slightly. Spray top with cooking spray.
Bake for 30 minutes. Cover loosely with foil. Bake another 45 minutes. Let stand for 10 minutes before slicing.

Keep phyllo sheets covered with a damp cloth to prevent them from drying out while working.