Spinach and Rice Pastry Pie
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- Ingredients
- 2 sheets Puff pastry ready-rolled, round (chilled)
- For the filling
- 2 cups Long grain rice
- 3 cups chopped Spinach
- 1 ⅓ cups sheep cheese (grated)
- 1 cup pecorino romano (grated)
- 4 eggs
- salt
- freshly ground peppers
Preparation steps
1.
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.
2.
Bake in a preheated oven (180°C) for 30-40 minutes. Take out and leave to cool. Serve in pieces, either lukewarm or cold.
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