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Spinach & Feta Pie

Easy

< 1 Hour

Serves 6

Vegetarian

Spinach & Feta Pie

Ingredients Method

Ingredients


Brown Medium Grain 1Kg Png Transparent

Method


  1. Place the rice and water in a small saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Set aside, covered to keep warm. Lightly grease base and sides of 22cm base springform pan.
  2. Meanwhile, place spinach in a heatproof bowl. Pour over boiling water, then drain immediately. Refresh in cold water, drain. Squeeze tightly to remove all water. Chop spinach and put into a large bowl. Add the rice, cheeses, dill, green onions and egg. Season.
  3. Place a flat baking tray into the oven, preheat oven and tray to 220°C fan forced. Place 1 sheet filo onto work bench, brush with ghee. Top with a second sheet and repeat twice so you have a stack of four sheets. Arrange in pan allowing excess to overhang on both sides. Repeat so you have another stack 4 filo sheets, turning the pan 180° so pastry completely covers side and base of the pan. Repeat once more with final 4 sheets filo, set aside to use for the top.
  4. Spoon the filling into the pan pressing down firmly to compact filling. Place the reserved filo stack over the filling and roll the edges together to seal. Brush with melted ghee and sprinkle with sesame seeds. Place the pie onto the hot oven tray and bake for 20-30 minutes or until pastry is golden and crisp. Serve warm or at room temperature with lemon.

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Spinach & Feta Pie

Easy

< 1 Hour

Serves 6

Vegetarian

Ingredients


Method


  1. Place the rice and water in a small saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Set aside, covered to keep warm. Lightly grease base and sides of 22cm base springform pan.
  2. Meanwhile, place spinach in a heatproof bowl. Pour over boiling water, then drain immediately. Refresh in cold water, drain. Squeeze tightly to remove all water. Chop spinach and put into a large bowl. Add the rice, cheeses, dill, green onions and egg. Season.
  3. Place a flat baking tray into the oven, preheat oven and tray to 220°C fan forced. Place 1 sheet filo onto work bench, brush with ghee. Top with a second sheet and repeat twice so you have a stack of four sheets. Arrange in pan allowing excess to overhang on both sides. Repeat so you have another stack 4 filo sheets, turning the pan 180° so pastry completely covers side and base of the pan. Repeat once more with final 4 sheets filo, set aside to use for the top.
  4. Spoon the filling into the pan pressing down firmly to compact filling. Place the reserved filo stack over the filling and roll the edges together to seal. Brush with melted ghee and sprinkle with sesame seeds. Place the pie onto the hot oven tray and bake for 20-30 minutes or until pastry is golden and crisp. Serve warm or at room temperature with lemon.