Phyllo Vegetable Pie

For Rice Layer: Beat egg and add cooked rice, ricotta, mozzerella, lemon peel and juice.

For Spinach Layer: Heat oil in a large frying pan on medium heat. Add onion, garlic and red pepper flakes. Saute until onion is soft, about 5 minutes.

Wash and tear spinach into bite-size pieces, discarding stems. Add to onion and sprinkle with raisins, cinnamon and salt. Stir occasionally just until spinach wilts, about 3 minutes.

Preheat oven to 375 degrees F.

To assemble, have fillings ready (Phyllo dries out quickly). Lay a piece of phyllo on a cutting board, covering remaining phyllo with plastic wrap until ready to use.

Lightly brush both sides of phyllo with oil. Place in a 9-inch pie plate so one edge of phyllo is even with edge of oiled plate, covering bottom and sides, with phyllo sheet extending beyond the rim on the other side.

Repeat with remaining phyllo, placing each in pie plate so longer ends are evenly spaced in a circular pattern all around the rim.

Pour half of rice mixture into bottom and spread evenly. Top with half of spinach mixture, then spread with 3/4 cup spaghetti sauce. Repeat layers, ending with 3/4 cup spaghetti sauce.

Bring hanging ends of phyllo up over filling. Phyllo should have a rough appearance. Do not pat down ends of phyllo.

Bake in center of oven until phyllo is golden and center of filling is hot, about 1 1/4 hours. Cool 5 minutes before slicing into wedges.

Since phyllo quickly loses its crispness, this pie is best served the day it is made.