You won’t miss the meat in this vegetarian dish. Flaky layers of phyllo surround layers of creamy rice and spinach, subtly spiced with the tastes of Morocco–cinnamon, raisins and lemon.
Pie can be covered tightly and refrigerated for up to 1 day. To bake, preheat oven to 375F (190C). Remove wrapping and bake cold pie in centre of oven until centre of filling is hot, about 1-1/2 to 1-3/4 hours.