Step by Step Instructions
- Step 1: Prepare the pie. Put the rice in boiling, salted water and cook for approximately 25-20 minutes. It should be half boiled. Drain the rice and rinse with plenty of water and drain.
- Step 2: Place the rice in a bowl and add the cheese, the pistachio nuts, the spearmint, the eggs, the salt, the pepper and the butter. Mix very well and set aside.
- Step 3: Grease a round baking pan with olive oil and line it with 3 pastry sheets, having first greased them with olive oil inbetween. Pour some of the filling on the pastry-lined baking pan and spread it evenly. Then spread a sheet of pastry on top of that, grease it and put some filling on that too. Follow the same procedure 5 times. In the end, seal the pie with 3 sheets of pastry, greased inbetween. Seal the sides, brush over with olive oil, carve the top using a sharp knife and cook in preheated oven at 190°C for 40-45 minutes until the pastry is golden brown on the surface and at the bottom and also crispy.
- Step 4: Remove the pie from the oven, wait for 10 minutes until it cools off and then cut and serve.
Ingredient List
- 12 horiatiko phyllo sheets for pies
- 1/2Kg nychaki rice
- 200g extra virgin olive oil
- 2tbsp butter
- 2tbsp spearmint
- black truffle salt
- ground black pepper
- 150g pistachio nuts from Aigina PDO unsalted (coarsely chopped)
- 250g feta cheese from Lemnos PDO (crumbed)
- 250g xinomizithra cheese from Crete PDO (crumbed)
- 10 eggs