A vegetarian pie that will have any carnivore coming back from more. Rice, spinach, fetta, lemon and pistachio encased in a free form puff pastry crust, this pie takes inspiration from Greek spanikopita and rice pilafs.
Delicious eaten hot for a light dinner or great served cold for lunch or at a picnic.
1 cup cooked white rice, cooled
1 x 350g packet frozen spinach, thawed
250g fetta, crumbled
zest of 1 lemon
1/4 cup roughly chopped pistachios
½ cup roughly chopped mint
1 spring onion, sliced
a pinch dried chilli flakes
2 tbs extra virgin olive oil
1 egg, lightly beaten
1 375g block frozen puff pastry, thawed
In a large bowl mix together rice, spinach, fetta, lemon zest, pistachios, mint and chilli flakes. Season with salt and pepper.
In a separate bowl whisk together the oil and egg. Add to the rice mixture reserving 1 tablespoon.
On a lightly floured surface roll out the pastry to 30 cm circle (do not worry if it a little rough in shape). Prick the pastry with a fork and pile the rice in the centre leaving 10 cm boarder. Fold the pastry boarder over the filling, overlapping slightly and pressing gently to seal. Brush the pastry with reserved egg and chill for 20 minutes.
Meanwhile, preheat oven to 200°C. Place a baking tray in the oven to preheat.
Remove from the refrigerator and transfer to a large piece of baking paper. Carefully remove the hot tray from the oven and slice the baking paper onto the tray.
Bake the pie for 25 minutes, until pastry and filling are golden. Remove and leave to cool for 5 minutes before serving.