A meeting between two rustic recipes with bold flavors and a crunchy layer: rice pie and kotopita
Prepare in advance (even the day before) the broth, either meat, chicken or vegetable, with all the usual aromatics.
Blend all the vegetables used to cook it in the broth itself (celery, carrot, onion, cloves, juniper, salt, pepper, bay leaf).
Meanwhile rinse the rice using a sieve and then cook it for 25 minutes in the broth obtained, adjusting the salt.
Drain the rice and let it cool.
Stew the chard in a little water and once cooked, squeeze it well.
In a bowl mix the chard, rice, feta, olives, marjoram, nutmeg and pepper. There is no need to add salt. Taste anyway.
Unroll the phyllo pastry roll (7 sheets in total).
Take one sheet and cover all the others with a cloth so they do not dry out.
Place the sheet on the work surface and brush it with extra virgin olive oil.
Take a second sheet, lay it on the first, brush this one too and fold it in half
Continue like this for the other 5 sheets.
Line an already greased baking tray by overlapping the sheets alternately to cover all sides, letting the edges stick out by about 10 cm.
The first sheet, which served as the base, is folded and arranged on the bottom of the tray.
Brush again, fill with the chard mixture, level it and fold all the edges back inward.
Brush again if necessary and sprinkle sesame seeds over the surface.
Bake in a preheated oven at 180 degrees for 25/30 minutes.
When the surface is golden and crispy, it is ready.
Pan
Bowl
Sieve
Baking tray
In the refrigerator for 3-4 days
To make the pie even tastier, the chard can be sautéed in a pan with an onion. The reel is available on my IG profile. Bina
Grecia, Liguria
| Energy (kcal) | 113.44 |
| Carbohydrates (g) | 13.7 |
| of which sugars (g) | 1.03 |
| Fat (g) | 4.96 |
| of which saturates (g) | 2.64 |
| Protein (g) | 4.94 |
| Fibre (g) | 1.47 |
| Salt (g) | 0.51 |
