Hands down my kids favourite meal anytime of the year - they even eat it for breakfast if there is any leftover!
Filling:
200g cooked spinach or 2 bunches of silverbeet or green leafy alternative such as kale or beet leaves
125g cream cheese or cottage cheese or natural yoghurt
125ml natural yoghurt
2 beaten egg yolks
1 large onion diced and lightly fried
Juice and rind of 1 small lemon
Salt and Pepper
Topping:
50g cheddar cheese finely grated
Crust:
300g cooked rice
2 egg whites, beaten to soft peaks
Method:
Preheat oven to 180°C.
Mix the rice and egg whites together then press onto the base and sides of a greased flan or pie dish.
Place all the filling ingredients together in a mixing bowl and mix thoroughly.
Season to taste with salt and pepper, grated lemon rind and juice.
Spoon the filling into the crust and sprinkle the cheese on top.
Place in the oven and bake for about 30 minutes or until the filling has set.
NOTES: Add an additional egg to the filling if it seems too dry.
Use filling with filo or puff pastry sheets to make a simple pie as in my photo.
This recipe is very versatile, as we double the recipe to make large pies for family dinners and have used it in pie makers for small individual pies which we freeze for quick “go-to dinner options.
Add feta cheese, chilli sauce to filling or any other herbs to suit your family preferences.
Recipe can be made with just natural yoghurt but may be a slightly wet filling and require an additional egg to set.
Nice hot or cold on a picnic. Enjoy!
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