Spinach, Zucchini, Rice, and Feta Pie

Baking and Desserts | American cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spinach, Zucchini, Rice, and Feta Pie

Ingredients

Fresh basil leaves - 10.6 oz
Chocolate eggs - 3 pieces
Courgette - 10.6 oz
Onion - 1 head
Nerone Rice - 2.8 oz
Wheat Flour - 10.6 oz
Olive Oil - 1 teaspoon
Feta cheese - 3.5 oz

Step by Step guide

Step 1

Boil the rice in salted boiling water until cooked. Drain.

Step 2

In a large bowl, mix the sifted flour, a pinch of salt, olive oil, and 150 ml of cold water. Knead into a soft, elastic dough. Wrap in a towel and let rest for 15 minutes.

Step 3

Meanwhile, place the spinach leaves in a saucepan, cover with water, set over medium heat, and cook for a few minutes until the leaves wilt. Drain in a colander and squeeze out excess moisture. Chop finely.

Step 4

In a bowl, beat 2 eggs and add the julienned zucchini, sliced onion, spinach, rice, and feta. Season with salt and pepper to taste.

Step 5

Preheat the oven to 356°F.

Step 6

Divide the dough into 2 parts and roll one out to a thickness of less than 5 mm. Place it in a greased baking dish with low edges (20x30 cm), then add the filling on top. Roll out the second part of the dough and cover the filling. Pinch the edges and trim any excess dough.

Step 7

Beat the remaining egg and brush it over the top of the pie. Bake for 40 minutes until cooked and golden brown. Let cool slightly, cut into small pieces, and store in a container.