Zucchini/courgette rice pie
This is a Greek recipe that will sustain you and it makes a nice change from spanakopita (spinach and fetta pie). Useful if you have leftover rice (remembering never to keep cooked rice for more than 24 hours unless you want to risk a negative food poisoning experience).
Ingredients
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 kg grated zucchinis/courgettes
- 2 cups cooked rice
- 1 egg, beaten
- 14 sheets fillo pastry
- 100 g fetta cheese, crumbled
- Salt and pepper
Instructions
- Line 2 inch pie dish with half the fillo pastry. Most recipes advise brushing with butter to hold the fillo together but I never do this and have never come unstuck.
- Add grated zucchini, onion and garlic to saucepan and gently heat. Your objective is to reduce the water mass from the zucchini (should take about 10 minutes).
- Stir through cooked rice, fetta cheese, season with salt and pepper, bind with beaten egg.
- Spoon into pie dish.
- Add remaining fillo.
- Brush top of pie with egg yolk or melted butter.
- Bake at 180 - 200 deg. C for 30 - 35 minutes.
- Great with a salad and chunk of fresh bread.
