Pie with spinach, zucchini, rice and feta
6 servings
30 minutes
This pie with spinach, zucchini, rice, and feta is a true ode to the harmony of flavors and textures. Its roots can be found in American cuisine, where chefs love to experiment with combinations of fresh vegetables and cheese. The thin crust is crispy on the outside and soft on the inside, gently enveloping the filling infused with the aroma of baked spinach, sweet zucchini, and creamy feta. Rice adds a light density, making the pie hearty but not heavy. This pie is perfect for a cozy family dinner or a festive table. It can be enjoyed warm or chilled, savoring each bite that reveals the freshness of the ingredients and the delicate blend of flavors.
1
Boil rice in salted water until cooked. Drain.
- Risotto rice: 80 g
2
In a large bowl, mix sifted flour, a pinch of salt, olive oil, and 150 ml of cold water. Knead a soft, elastic dough. Wrap in a towel and let it rest for 15 minutes.
- Wheat flour: 300 g
- Olive oil: 1 teaspoon
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.
- Fresh spinach leaves: 300 g
4
In a bowl, beat 2 eggs and add thinly sliced zucchini, sliced onion, spinach, rice, and feta. Season with salt and pepper to taste.
- Chicken egg: 3 pieces
- Zucchini: 300 g
- Onion: 1 head
- Feta cheese: 100 g
5
Preheat the oven to 180 degrees.
6
Cut the dough into 2 parts and roll one out to a thickness of less than 5 mm. Place it in a greased baking tray (20x30 cm), add the filling on top. Roll out the second part of the dough and cover the filling. Pinch the edges and trim the excess dough.
- Wheat flour: 300 g
7
Beat the remaining egg and brush it on top of the pie. Bake for 40 minutes until cooked and golden. Let it cool slightly, cut into small pieces, and store in a container.
- Chicken egg: 3 pieces