A meeting between two rustic recipes with bold flavors and a crunchy layer: rice pie and kotopita
Step 1 of 17: Prepare in advance (even the day before) the broth, either meat, chicken or vegetable, with all the usual aromatics.
Step 2 of 17: Blend all the vegetables used to cook it in the broth itself (celery, carrot, onion, cloves, juniper, salt, pepper, bay leaf).
Step 3 of 17: Meanwhile rinse the rice using a sieve and then cook it for 25 minutes in the broth obtained, adjusting the salt.
Step 4 of 17: Drain the rice and let it cool.
Step 5 of 17: Stew the chard in a little water and once cooked, squeeze it well.
Step 6 of 17: In a bowl mix the chard, rice, feta, olives, marjoram, nutmeg and pepper. There is no need to add salt. Taste anyway.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk, Tree nuts, and Sesame
Step 7 of 17: Unroll the phyllo pastry roll (7 sheets in total).
Step 8 of 17: Take one sheet and cover all the others with a cloth so they do not dry out.
Step 9 of 17: Place the sheet on the work surface and brush it with extra virgin olive oil.
Step 10 of 17: Take a second sheet, lay it on the first, brush this one too and fold it in half
Step 11 of 17: Continue like this for the other 5 sheets.
Step 12 of 17: Line an already greased baking tray by overlapping the sheets alternately to cover all sides, letting the edges stick out by about 10 cm.
Step 13 of 17: The first sheet, which served as the base, is folded and arranged on the bottom of the tray.
Step 14 of 17: Brush again, fill with the chard mixture, level it and fold all the edges back inward.
Step 15 of 17: Brush again if necessary and sprinkle sesame seeds over the surface.
Step 16 of 17: Bake in a preheated oven at 180 degrees for 25/30 minutes.
Step 17 of 17: When the surface is golden and crispy, it is ready.
| Average values | Per serving193 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 918 kJ219 kcal | 475 kJ113 kcal |
| Fat | 9.59 g | 4.96 g |
| of which saturated fatty acids | 5.1 g | 2.64 g |
| Carbohydrates | 26.49 g | 13.7 g |
| of which sugars | 1.99 g | 1.03 g |
| Fibre | 2.84 g | 1.47 g |
| Protein | 9.53 g | 4.93 g |
| Salt | 0.99 g | 0.51 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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