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Flaky rice, feta and basil pie
Flaky rice, feta and basil pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 750ml vegetable stock
  • 125ml white wine
  • 20.00 gm butter
  • 1 leek, sliced
  • 2 garlic cloves, finely chopped
  • 250g rice
  • Sea salt & freshly ground pepper
  • Finely grated zest of 1 lemon
  • 250.00 ml basil leaves, shredded
  • 7 sheets filo pastry
  • 60ml olive oil
  • 2 zucchinis, finely sliced
  • 250g feta cheese, crumbled
  • 12.00 gm sesame seeds
Instructions:
  • Preheat oven to 185°C. In a saucepan, bring stock and wine to a boil, then reduce heat and simmer.
  • Heat oil and butter in a saucepan. Sauté leek and garlic until soft and golden, about 2 minutes. Stir in rice and cook until lightly browned, 1-2 minutes.
  • Pour 1 cup (250ml) hot stock over the rice and stir until absorbed. Gradually add 1/2 cup (125ml) stock at a time, stirring for 20 minutes until the rice is tender. Take the pan off the heat, season with salt and pepper. Let it cool slightly before gently folding in the egg, lemon rind, and basil.
  • - Brush oil onto each pastry sheet, then carefully line a 25cm x 17.5cm base tin with the pastry. - Spread half of the rice mixture evenly in the tin, followed by a layer of zucchini and cheese, then the remaining rice. - Fold the overhanging pastry over the filling, brush the top with oil, and sprinkle with sesame seeds and sea salt. - Bake for 25-30 mins until golden and crisp. Serve alongside a salad.

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