Greek spinach, feta & rice pie

Recipes / Vegetarian

This Greek spinach, feta and rice pie is full of flavour.

Recipe «Greek spinach, feta & rice pie» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author Gomer would need: 3/4 cup SunRice white medium grain rice, 250g pkt frozen chopped spinach, thawed, 200g feta, crumbled, 4 eggs, lightly beaten, 1/4 cup finely chopped dill , 1/4 cup finely chopped mint, 2 green onions, finely chopped, 2 tsp finely grated lemon rind , 60g butter, melted, 10 sheets filo pastry, Lemon wedges, green salad, to serve.

Ingredients:

  • 3/4 cup SunRice white medium grain rice 
  • 250g pkt frozen chopped spinach, thawed 
  • 200g feta, crumbled 
  • 4 eggs, lightly beaten 
  • 1/4 cup finely chopped dill 
  • 1/4 cup finely chopped mint 
  • 2 green onions, finely chopped 
  • 2 tsp finely grated lemon rind 
  • 60g butter, melted 
  • 10 sheets filo pastry 
  • Lemon wedges, green salad, to serve 

Instructions

  1. Cook the SunRice medium grain rice following packet directions. Set aside to cool completely.
  2. Meanwhile, drain spinach and squeeze out excess moisture. Place the spinach, fetta, eggs, dill, mint, onion and rind in a large bowl. Season. Add the cooled rice and stir well to combine.
  3. Preheat the oven to 180C/160C fan-forced. Grease a 22cm (base measurement) springform pan with a little butter. Place 1 sheet of filo on a clean bench. Brush with a little butter. Top with another sheet and repeat to make a stack of 5 sheets. Repeat with the remaining filo and butter to make a second stack of 5 sheets. Cut each stack in half widthways. Line the pan with two of the filo stacks, overlapping the pastry at alternate angles on the base of the pan. Let the excess pastry hang over the edges. Spoon the rice mixture into the pastry shell and fold the excess pastry over the filling. Place the remaining two stacks of pastry at alternate angles over the top and carefully tuck the edges down the sides of the tin to enclose the filling. Brush the top with butter. Bake for 1 hour or until the pastry is golden and crisp. Stand in pan for 10 minutes then remove from pan. Serve warm or at room temperature with lemon wedges and a green salad.