Spinach & Rice Pie 

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Spinach, rice, eggs and cottage cheese on a base of filo pastry.

Ingredients:

2 packets (250g) frozen chopped spinach, thawed

1 cup cooked brown rice

1 onion, grated

1 cup lowfat cottage cheese

2 eggs, lightly beaten

2 Tbsp chopped parsley

8 sheets filo pastry

1 Tbsp olive or canola oil

Directions:

Preheat oven to 180C.

Press spinach to remove excess moisture.

Place spinach, rice, onion, cottage cheese, eggs and parsley in a bowl. Mix well.

Lay sheets of filo on a bench. Cover with greaseproof paper and a damp tea-towel.

Take one sheet of filo and line a lightly greased 20cm pie plate. Place a second sheet on top in the opposite direction. Repeat until 4 layers are reached.

Brush filo lightly with oil. Trim with scissors about 2cm from edge of dish.

Spoon filling into dish. Top with remaining filo as above. Brush top with lightly with oil.

Trim top layers of filo to equal bottom layers. Gently fold edges of filo over 1cm then over another 1cm to form a seam around the edge of pie.

Make a vent on top of pie. Bake in a moderate oven for 45 minutes or until golden brown.

Serve with cherry tomato salad or selected vegetables and garlic bread.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Sanitarium Health Food Company

Member Comments: (1)

By: becy10 - 2008-09-15
OK i fairly admit i cheated on this one. I had run out of brown rice so i used basmati. Well, no big deal there. BUT. After reading this recipe i reckoned cottage cheese would make it waaaayyy too bland, so i used ricotta and feta instead. Yeah sure it ups the calories a bit, but it tastes FANTASTIC. I also added dried chili flakes for zing.