Greek Spinach, Rice and Feta Pie
A different take on Spanakopita, still with the same savoury goodness of spinach and silverbeets.
Other European
Ingredients per serve
Greek Spinach, Rice and Feta Pie
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€0.0
Method
Olive oil
/ml
100.0 ml
0%
Brown rice
/g
600.0 g
0%
Onion, chopped
/g
250.0 g
0%
Garlic, finely chopped
/g
5.0 g
0%
KNORR Vegetable Booster 2.4 kg
/g
50.0 g
0%
Spinach/Silverbeet, chopped
/g
750.0 g
0%
Currants
/g
50.0 g
0%
Ground Cinnamon
/g
2.0 g
0%
Dill, chopped
/g
15.0 g
0%
Feta, roughly crumbled
/g
400.0 g
0%
Filo pastry sheets
/g
240.0 g
0%
Mint Yoghurt, To Serve
/
0.0
0%
Garden Salad, To Serve
/
0.0
0%
/
Method
-
Olive oil 100.0 ml
-
Brown rice 600.0 g
-
Onion, chopped 250.0 g
-
Garlic, finely chopped 5.0 g
-
Spinach/Silverbeet, chopped 750.0 g
-
Currants 50.0 g
-
Ground Cinnamon 2.0 g
-
Dill, chopped 15.0 g
-
Feta, roughly crumbled 400.0 g
-
Filo pastry sheets 240.0 g
-
Mint Yoghurt, To Serve
-
Garden Salad, To Serve
Preparation
-
Method
- Heat oil in a large pan over medium heat. Add brown rice and onion and cook for 4 - 5 minutes. Stir through garlic.
- Combine KNORR Vegetable Booster with 5 cups boiling water, stirring to dissolve.
- Meanwhile, blanch the spinach and set it aside.
- Add liquid to rice, cover, and reduce heat to low. Cook for 30 minutes or until all the stock is absorbed.
- Stir through spinach, currants, dill, and feta. Season. Transfer to baking dish.
- Layer sheets of filo pastry, brushing with a little olive oil between each layer.
- Bake for 20 - 25 minutes at 180 degree Celsius or until golden. Serve with mint yoghurt and garden salad.
