This pie is great picnic food cold, or fantastic lunch fare served with a side salad. You don’t have to make your own puff pastry, but if you do, you will absolutely notice the difference and it will elevate this pie from every day to dinner party fare. So get rolling, you’ll want to impress with this one!
I have been making this for literally years, way before Thermomix was in my life. I used to use silver beet, back in the day. I think it would also be awesome with kale...if you are hip enough to cook with kale! Salad on the side? Optional, just delicious hot or cold. You're welcome.
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- 1 Batch Parmesan Puff Pastry or 2 sheets commercial puff pastry Recipe
- 150 Grams mozzarella, cubed
- 150 Grams Parmesan cubed
- 180 Grams Brown Rice rinsed
- 800 Grams water
- 170-200 Grams Brown Onion brown, peeled and halved
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 400 Grams baby spinach leaves
- Finely grated zest 2 lemons
- 80 Grams Fresh Lemon Juice
- 6 large eggs
- Pink Salt Flakes and black pepper to taste BUY
- 4 sheets filo pastry
- 50 Grams Butter melted
- A few sesame seeds
Preheat oven to 180°C. Butter and line a 18 x 26cm baking dish with the puff pastry, bringing pastry right up the sides of the dish. Set aside.
Place cheeses into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place rice into simmering basket, insert into Thermomix bowl and add water. Cook 8 min/100°C/speed 3. Drain and set rice aside.
Place onion and EVOO into Thermomix bowl and chop 2 sec/speed 4. Sauté 5 min/Varoma/speed 1.
Add spinach a bowlful at a time and chop 3 sec/speed 5. Repeat until all spinach is chopped
Add zest, lemon juice, eggs, salt and pepper, parboiled rice and grated cheese. Mix for 20 sec/Interval with the aid of the spatula.
Spread into pastry base. Brush each sheet of filo pastry with butter and place on top of mixture to fully cover.Pinch edges to seal pastry. Sprinkle with a scant few sesame seeds
Slash top of pie in a diagonal cross. Bake for 45-50 minutes or until golden and centre is set.
Serve with lemon wedges and a salad.