Instructions: Preheat oven to 350 degrees. Thaw phyllo according to package directions.

Rinse and drain berries. In a large bowl, mix sugar, cornstarch and zest together. Fold in berries, crushing some to release juices to make a syrupy liquid. Mix until well combined. Sprinkle in lemon juice and toss well.

Line one 9-inch pie plate with 2 sheets of phyllo. Add raspberry mixture and brush overhanging phyllo with water. Flap overhang over berries to form a package. Line a second 9- inch pie plate with one sheet of phyllo and invert first pie plate with berries into second. Brush overhang with water and fold over top. Continue lining empty pie plate with sheet of phyllo, flip berry package into it, brush overhang with water and flap over top.

Use a total of about 8 sheets of dough. Wipe out empty pie plate and spray with nonstick cooking spray. Layer 4 sheets phyllo, criss-crossed, in pie plate. Brush all over with water. Flip berry package into center of pie plate and gather up corners of phyllo, twisting into a ruffled topknot in center. Brush over all with melted butter. Bake 30 minutes or until golden brown and puffy. Serve dusted with powdered sugar.

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