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Greek spinach, feta & rice pie
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Delicious Greek pie with spinach, feta, and rice.
Ingredients:
  • 150g rice
  • 250g pkt frozen chopped spinach, thawed
  • 200g feta, crumbled
  • 4 eggs, lightly beaten
  • 62.50 ml finely chopped dill
  • 62.50 ml finely chopped mint
  • 2 green onions, finely chopped
  • 2 tsp finely grated lemon rind
  • 60g butter, melted
  • 10 sheets filo pastry
  • Lemon wedges, green salad, to serve
Instructions:
  • Prepare the SunRice medium grain rice as directed on the packet and let it cool down completely.
  • Drain the spinach and squeeze out any extra moisture. Combine the spinach, feta, eggs, dill, mint, onion, and lemon zest in a large bowl. Season with your favorite seasonings. Mix in the cooled rice until everything is well combined and flavorful.
  • 1. Preheat the oven to 180C/160C fan-forced. Grease a 22cm (base measurement) springform pan with butter. 2. Layer 5 sheets of filo, brushing each with butter, repeat with remaining filo to make another stack of 5 sheets. Cut each stack in half widthways. 3. Line the pan with two filo stacks, overlapping them at alternate angles, leaving the excess to hang over the edges. 4. Spoon the rice mixture into the pastry shell and fold excess pastry over the filling. 5. Top with the remaining two filo stacks, tucking the edges down the sides of the tin to enclose the filling. Brush the top with butter. 6. Bake for 1 hour or until the pastry is golden and crisp. Let it stand in the pan for 10 minutes, then remove and serve warm or at room temperature with lemon wedges and a green salad.

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