Make pesto sauce. In a blender, combine 1/2 the panir, garlic, basil, pine nuts, honey, Tabasco and salt. Puree and add 1-2 tablespoons water to thin. Assemble and bake. Lightly spray an 8-inch baking dish with vegetable spray. Arrange following ingredients in layers: 1/3 of the rice, 1/3 sliced tomatoes, 1/3 sliced panir, 1/3 spinach leaves, and 1/3 pesto sauce. Repeat 2 more times. Sprinkle with bread crumbs and parsley. Bake covered for 20 minutes in a preheated 375º oven. Uncover and bake 5 more minutes or until bread crumbs are lightly toasted.