Spinach and Rice Pastry Pie

Bring the rice to the boil with double the amount of lightly salted water and cook over a low heat, covered, for about 20 minutes until the water has been absorbed. Then drain in a sieve and leave to cool slightly. Transfer to a bowl, stir in the spinach, eggs, sheep's cheese and pecorino and season with salt and pepper. Line a pie dish with one sheet of puff pastry, add the filling and spread smoothly. Place the second sheet of pastry on top, press the edges together firmly and crimp to make an attractive edge. Make several small slits in the top with a sharp knife.