Phyllo Vegetable Pie Recipe
Description: Dive into layers of flaky phyllo pastry embracing a delightful blend of creamy rice, spinach, and a hint of citrus and spice. This Phyllo Vegetable Pie is a versatile dish, perfect as a vegetarian main course or as a complementary side to your favorite protein. With its European flair and comforting flavors, it’s an ideal option for a cozy weeknight meal, ready in under 4 hours.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Servings: 8
- Yield: 1 pie
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemon | 1 |
| Egg | 1 |
| Cooked rice | 2 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese | 1 cup |
| Olive oil | 1/2 cup |
| Onions | 2 |
| Garlic | 4 cloves |
| Raisins | 1/2 cup |
| Cinnamon | 2 tsp |
| Spinach | 1/2 lb |
| Phyllo pastry | 6 sheets |
| Spaghetti sauce | 1 1/2 cups |
Instructions
-
Prepare Rice Filling:
- Grate 1 teaspoon of lemon peel and squeeze out 1 tablespoon of lemon juice.
- In a mixing bowl, beat the egg and stir in cooked rice, ricotta cheese, 1 cup of mozzarella cheese, lemon peel, and juice.
-
-
Prepare Spinach Filling:
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
- Add chopped onions, minced garlic, and chili flakes (if using). Sauté until onions have softened.
- Wash and tear spinach into bite-size pieces, discarding stems. Add to the pan along with raisins, cinnamon, and salt. Stir occasionally until wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of mozzarella cheese.
-
Assemble the Pie:
- Preheat the oven to 375°F (190°C).
- Lightly brush both sides of each phyllo pastry sheet with olive oil. Place a sheet in a 9-inch pie plate, covering the bottom and sides and allowing the excess to hang over the rim.
- Pour half of the rice mixture onto the bottom of the pie crust and smooth it out.
- Top with half of the spinach mixture, then spread with 3/4 cup of spaghetti sauce. Repeat this layering, ending with the spaghetti sauce.
-
Bake the Pie:
- Bring the hanging ends of the phyllo pastry up over the filling, leaving a rough appearance.
- Bake in the center of the preheated oven until the phyllo is golden and the filling is hot, about 1 1/4 hours.
- Allow the pie to cool for 5 minutes before slicing into wedges.
-
Optional:
- If desired, you can cover and refrigerate the unbaked pie for up to 1 day. Bake the cold pie in a 375°F (190°C) oven for 1 1/2 to 1 3/4 hours.
Enjoy the delightful layers of flavor and texture in this Phyllo Vegetable Pie, a perfect addition to your lunch or snack menu. Whether served hot or cold, it’s sure to impress with its comforting aroma and delicious taste. 🥧
