Heat a large saucepan to medium heat over the stove. Cook the onion and leek and rice until onions are softened. Add the spinach and wilt slightly - set aside.

​

Whisk the yogurt, egg and oil together in a bowl. Mix the cooled onion and leek, greens and cottage cheese-yogurt mixture together. Add in the cottage cheese and parsley. Mix well.

Preheat the oven to 375 F. Spray a large cake or lasagna pan with cooking spray, and put 3-4 layers of phyllo pastry down. Brush canola oil lightly on top of the pastry and then spread a thin layer of your filling.  Repeat these layers until you run out of filling. For the top, put 4-5 sheets of phyllo on your last layer of filling and oil between layers as well as on the top.

​