Rice and Cheese Pie

Greek.Cookery's picture

Mar. 09, 2011


Plain flour 15 Ounce (425 Gram)
Plain flour 1 Tablespoon (For Rolling)
Baking powder 1/2 Teaspoon
Fruity olive oil 4 Fluid Ounce (125 Milliliter)
Salt To Taste
Egg 1 Small , beaten with 1 tablespoon water
Water 1 Tablespoon
Sesame seeds 1 Tablespoon
For cheese filling
Risotto rice 12 Ounce (350 Gram, Short Grain / Medium Grain)
Olive oil 1 Tablespoon
Freshly ground pepper To Taste
Feta cheese 12 Ounce (350 Gram)
Thick yogurt 12 Fluid Ounce (350 Milliliter)
Flat leaf parsley 1 Ounce , finely chopped (25 Gram)
Fresh dill 1 Ounce , finely chopped (25 Gram)
Spring onions 1 1/2 Ounce , finely chopped (40 Gram, White And Pale Green)
Eggs 3 Medium


Start by making the pastry.

Sift the flour and baking powder together.

In a saucepan bring the olive oil, 125 ml (4 fl oz) water and the salt to the boil, then remove from the heat.

Beat the flour into the liquid, little by little, to make a pliable dough.

Turn this dough onto a floured surface and knead for 10 minutes until smooth and elastic.

Place in an oiled bowl, cover and leave for at least an hour to relax.

Grease a 20 cm (8 in) loose-bottomed or spring-release cake tin.

Divide the dough into two unequal parts and roll out the larger piece to measure about 28-30 cm (11-12 in) across.

Cover the base and sides of the tin with the pastry.

Roll out the second piece large enough to cover the top, then put it aside on a piece of waxed paper.

To cook the rice for the filling, put 700 ml (1 1/4 pt) water in a heavy-bottomed saucepan with the olive oil and a pinch of salt and bring to the boil.

Add the rice, stir, cover, and turn down the heat.

Simmer until done - about 20 minutes.

Meanwhile crumble the feta into the bowl of a food processor, add the yogurt and process until fairly smooth.

Add the parsley, dill and onion and process just long enough to incorporate them - barely more than a flick of the switch.

Break one egg at a time into the bowl and process it before adding the next - again barely more than a flick of the switch.

Add this mixture to the cooked rice, season it and stir so they are well combined, and place in the prepared pastry case.

Smooth the top, and cover with the reserved pastry round.

Moisten the edges with a little water on your finger to ensure a seal, then crimp the edges attractively.

Cut two attractive patterns in the top - heart, crescent or leaf-shaped, using a shaped biscuit cutter, if you are uncertain of your carving ability.

Lift up the cut-outs and move them over between the two spaces they left, so there are four shapes; two positive and two negative.

Glaze the top with a little of the egg mixture and sprinkle with the sesame seeds.

Place on a baking sheet and bake in an oven preheated to 180°C (350°F, gas 4) for 60-70 minutes, until golden brown.

Cool for 10-15 minutes, then remove the tin and serve.

This pie is at its best served lukewarm, or at room temperature.

Recipe Summary

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 665Calories from Fat 274

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 603 mg25.13%

Total Carbohydrates 82 g27.3%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet