Pie with Rice and Nuts
Toast the pine nuts in a dry pan until golden brown. Add the golden raisins and stir until they shine. Remove from heat and let cool.
Rinse the rice well in a colander and drain.
Boil half of the butter with 800 ml (approximately 4 cups) of water and 1 tablespoon salt in a pot. Add the rice, cover the pot and simmer over low heat for about 10 minutes until the rice gets cooked and absorbs all the liquid. Stir in the toasted pine nuts, golden raisins, cinnamon and allspice. Season with pepper.
Brush a baking dish (28 cm diameter) (approximately 11 inches) with a little butter. Press the filo dough sheets into the baking dish and leave through the edges. Spread the cooked rice over the filo dough in the baking dish and smoothen the surface. Fold the filo dough margins over the rice and sprinkle with the remaining melted butter.
Bake in a preheated oven at 140°C (fan: 120°C, gas mark 1-2) (approximately 280°F) until golden brown, about 20 minutes.