Rice and vegetable pie


 Easy to make, vegetarian, with no fat, but very tasty. This pie is equally good to have for breakfast, lunch or dinner, to be your packed lunch, or a picnic treat as it can be eaten warm or cold. From start to finish it takes about an hour and is enough to feed four people (or maybe 6, figure watching). Convinced? If you are, here's the recipe:

Rise and vegetable pie

 For the pastry

300 g plain flour
150 ml water
1 tbsp olive oil
a pinch of salt
couple of tablespoons  of milk for glazing

For the filling

100 g risotto rice
500 g spinach
250 g courgettes thinly sliced
1 onion, finely chopped
50 g grated  Pecorino cheese ( or Parmesan)
3 eggs
salt and pepper

For the pastry, combine all ingredients to make a smooth dough, cover with a damp cloth and leave to rest for 20 minutes. 
Preheat the oven to 180 C and cook the spinach for 5 minutes, let it to cool down, squeeze the water out, then chop it. Fry the onions for a couple of minutes, using a spoon of oil, add the rice and cook until glossy. When it has cooled down, mix with the spinach, courgettes, pecorino, 2 beaten eggs, salt and pepper.
Divide the pastry into half and roll out both pieces to 5 mm thick. Oil a 20x30 cm baking tin and line one half. Spoon the filling over it then cover with the remaining pastry. Trim the edges and seal them together.
Mix the remaining egg with a bit of milk and brush the top, then sprinkle with sea salt. 
Bake for 40 minutes or until golden brown.

Recipe adapted from Baking Heaven 

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